Did you know Gravity Haus has a phenomenal executive pastry chef? Sink your teeth in here.
The Unravel, Slope Room and Cabin Juice pastry programs are something to swoon over. Here’s a sweet preview of what’s coming out of the oven.
Waking up to that distinct buttery soul-warming aroma of croissants and coffee. Indulging in the perfect chewy post-hike chocolate chip cookie. Sharing a decadent piece of tiramisu over wine after a celebratory dinner. These are the Gravity Haus culinary experiences we live for.
The wizard behind the apron? Executive Pastry Chef Sara Figueiredo. Her journey to become Gravity Haus’ Executive Pastry Chef has taken her around the world to Singapore, Thailand and beyond — places she pulls inspiration from to create our delicious haus-made pastries.
After earning a Bachelor’s Degree from Johnson & Wales, Chef Sara worked at Harvest in Boston’s Harvard Square, followed by Italian-focused stints at Babbo and Eataly and a move to San Francisco where she worked at Michelin-starred Lazy Bear. A big promotion to Executive Pastry Chef at Craftsman and Wolves allowed her to develop a team of like-minded bakers.
Chef Sara relocated to Colorado in 2021 to join the Gravity Haus community, launching our renowned three-location pastry program from the ground up. Here’s what she’s baking at Slope Room, Cabin Juice and Unravel.
Grab-n-Nosh Treats + Plated Decadence at Gravity Haus Vail
Chef Sara heads all pastry programs at Unravel and Slope Room inside Gravity Haus Vail: Bread, plated desserts and in-room candy along with a high-end plated dessert menu. Try her Haus-made croissants, banana bread, cookies, energy balls and scones. Savor in-room candy and take home divine salted caramels.
Cap a Colorado farm-to-fork dinner at Slope Room with Chef Sara’s S’more Baked Alaska, a semifreddo using Valrhona 66% chocolate that’s rich in flavor but light and buoyant in texture.
Or try the fluffy Strawberry ShortCake with whipped cream fraiche chantilly and strawberry mousse. Her caramel-sauced Pineapple Upside Down Cake and tiki-inspired L’ime On the Beach are instant summer hits.
A Sublime Café Program + Cabin Juice Sweets in Breckenridge
Airy French butter croissants are Chef Sara’s favorite thing to create (not an easy feat at altitude). Be sure to treat yourself to one this summer, along with her Gravity Haus Breckenridge gluten-free and vegan passion fruit bread and superfood energy balls filled with grains, seeds, nuts and dates to help fuel your mountain adventures.
Dive into the seasonally inspired plated dessert menu at Cabin Juice and try the mason jar Peaches and Cream Cheesecake finished with sour cream chantilly and bruleed Palisade peaches. You can never go wrong with the Tiramisu — especially Chef Sara’s version made with egg yolks and sugar whipped until light and fluffy; a velvety, creamy meringue mascarpone and layers of Unravel espresso-soaked ladyfingers.
A summer specialty, when forks hit the (gluten and dairy free) Strawberry Molten Lava Cake, strawberry chocolate gooeyness flows freely over the chocolate cake topped with coconut cream and fresh strawberries folded into strawberry jam.
Unravel Pastries at Gravity Haus Winter Park
Chef Sara’s latest endeavor, the new Unravel outpost in Winter Park is gaining notoriety for its pastry selection and Italian coffee-based Affogato ice cream dessert. Grab a super chocolaty Chocolate Chip Cookie finished with maldon salt. The Blueberry Banana Bread is an excellent biking or hiking backpack to-go and the Matcha Craisin Snickerdoodle is a lovely cross between a snickerdoodle and a white chocolate craisin cookie with matcha thrown into the mix. For a savory start, order the golden baked, cream cheesy Everything Bagel Scone.
Bon appétit! Learn more about Chef Sara here and her passion for pastry perfection.
