Judy
Tallant:
Pastry chef creates edible works of art
In a commercial kitchen located in the back of an old farmhouse near Monroe, Judy Tallant creates made-to-order edible masterpieces of flaky pastries, decadent tarts and delicate petit fours.
Then there’s the wedding cakes: layers of flavors and textures (think sponge cake, creamy mousse, smooth fruit curd, light meringue) that are a far cry from the typical chocolate or vanilla cake with buttercream frosting, though the owner of Tallant House can do that, too.
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Snohomish County
Business Journal/KIMBERLY HILDEN |
“It’s all about the eating experience,” said Tallant, whose foray into the culinary-arts field began five years ago when the then-technical illustrator and graphic and Web designer for the Boeing Co. fell victim to corporate downsizing.
She had always cooked, baked and entertained for others, and knew firsthand the convivial magic conjured up by “people gathering together, eating good food and enjoying each other’s company.” With that in mind, she began her training in the culinary arts program at Edmonds Community College before transferring to Seattle Central Community College to focus on pastry.
“Pastry piques my creativity in new ways ... it’s just a new medium,” said Tallant, who opened Tallant House three years ago.
At first, she rented a commercial kitchen in Redmond before recently turning a portion of her own home into a commercial kitchen, complete with a walk-in freezer and cooler unit. The decision has enabled her to maintain and deepen her ties to the local business community, she said.
“I do a lot of networking through the (Monroe and Everett) chambers, which I can’t emphasize enough, to network, network, network,” said Tallant, whose desserts can be found in the cold case of another local business, the new Snohomish Bakery & Cafe in Snohomish.
Along with pastry, Tallant offers personal chef services for special events, from large dinner parties to romantic dinners for two.
“I provide everything from coming and cooking all the food and leaving to let the client look like a ‘hero’ or staying and providing table service and wine pouring,” she said.
With a master’s certificate in project management, Tallant also offers a “concierge” service to connect clients to a support network of vendors and service providers to ensure their event’s success.
“I like to be networked into the business community,” said Tallant, who keeps connected with the wedding and events industry by attending the Seattle Wedding Show, B&E Northwest Events Show and the Northwest Bridal Showcase.
She also offers a calendar service through which clients give Tallant a list of their special events throughout the year — birthdays, anniversaries, holidays, etc. — and she notifies them two weeks in advance of the event. The service helps clients remember to mark the occasion — and to order from Tallant House in a timely manner to mark it in style.
Because she bakes everything from scratch, that advance notice is crucial, she said, adding that the wedding and holiday seasons are especially hectic, given that she is a staff of one, with the occasional intern.
“I can’t stress enough how important it is to have your family’s support,” said Tallant, who has relied on husband Jim to lend an extra pair of hands to make deliveries and keep an eye on the oven from time to time.
“I couldn’t do it the way I’m doing it without his partnership,” she said.
For more information on Tallant House, call 360-863-1533 or go online to www.tallanthouse.com.
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Everett, WA