Introducing Our New Pastry Chef – Angelica Rangel!

City Winery Chicago pastry chef Angelica Rangel hard at work.

The sweet ending to your meal at City Winery Chicago just got a little sweeter! Our fabulous pastries and desserts are now brought to you by our new pastry chef, Angelica Rangel.

Angelica recently joined our team in the kitchen after earning her degree in baking and pastry from the prestigious Culinary Institute of America in Hyde Park., N.Y., and working in a number of high-end restaurants in Chicago.

Originally from Chicago, Angelica decided to bring her talents and skills back home, and we’re thrilled to have her. Her philosophy is desserts should be simple, but have complex flavors, with a good balance of sweet and savory. She also brings her talents for making gluten-free desserts to our kitchen.

She revamped our dessert menu, with the top seller being the “Hot” Chocolate Mousse with spicy cayenne whipped crème. Not only is it both spicy and sweet, but it’s also gluten-free.

Her Berry Basil Pavlova is a light and airy meringue disc that celebrates delicious summer berries with a balsamic reduction and micro basil garnish. And the Peach and Cream Cheesecake is rich and creamy with an additional crunch from the caramelized hazelnut popcorn. Talk about salty and sweet. Yum!

Her dessert menu will change seasonally, and she’s currently experimenting with chocolate pecan pie and caramel apple creations for fall. Stayed tuned for more on our fall desserts!

We urge you to stop in and welcome Angelica to our team and try some of her tasty desserts soon. A dessert along with an after dinner drink or coffee on the patio is truly a late summer delight right now!
– Executive Chef Andres Barrera