Alex van enkevort

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Whether you are in need of a cake, dessert recipe development for your restaurant, 10 or 300 dessert portions for an event, or even a simple lil batch of 6 cupcakes, reach out to me via email for consultation regarding flavours & pricing!

CAKES

vanenkevortalex@gmail.com

Both just a scroll down below & under the “highlights” tab is a look into my work as the executive pastry chef at Lodgepole in Moscow, Idaho along with just a few details about my time as the pastry chef at Teatro Zinzanni in Chicago, Illinois. Along with the good stuff on this website, there’s also access to information regarding my situation battling brain cancer.

  • CARDAMOM CAKE W RUBY CHOCOLATE MASCARPONE GANACHE, KLICKER STRAWBERRY-ANISE-TARRAGON COMPOTE, WHIPPED ORANGE CHEESECAKE, ROSE REDUX, MACERATED ORANGES, & BROWN BUTTER TUILE

    My first plated dessert in a long time for Third Seed Station’s coursed Valentine’s Day dinner.

  • olive oil cake w local blueberries, lime-basil curd, basil tuile, & basil gel

  • Classic Flan w honey goat cheese mousse, honey tuile, sugared local grapes, & grape syrup

    My final dessert at Lodgepole!

  • cajeta mousse w. huckleberry sauce & buttercream, shortbread cookie, fudge cake, & salted cajeta

    My all time favourite dessert, the pairing of huckleberry & cajeta is otherworldly.

  • belgian chocolate cake w. mousse, dark chocolate mirror glaze, ube sponge cake, black sesame tuile, strawberry coulis, & marshmallow

    Petite gateaux for the Lodgepole ‘23 Valentine’s day dinner.

  • Ube sponge cake w. lemon rose curd, lychee gel, & matcha crumb

    The inspo for this dessert? Spongebob flowers.

  • Cajeta mousse w. grilled & bruleed pineapple, coconut marshmallow, & coconut rum gel

    With this dessert, you get the texture of frozen & pipeable mousse, bruleed pineapple, & slices of marshmallow w toasted coconut flakes … amazing

  • Chocolate banana tart w. cajeta banana pastry cream, praline, cocoa crumb, espresso caramel, & bruleed bananas

  • Lemon olive oil cake w. grape curd, grape gel, tarragon creme anglaise, whipped yogurt, honey seafoam crunch, & sugared grapes

    This is a reworked dessert based off of my ‘21 Lodgepole NYE Champagne dinner dessert.

  • Belgian chocolate mousse w. matcha mint crumb, chocolate sponge cake, blackberry mint syrup, marshmallow, & chocolate almond macarons

  • coconut & honeydew panna cotta w. pineapple cucumber gel, lychee gel, honey puffed rice, & marinated cantaloupe

    This dessert shined in Lodgepole’s ‘22 NYE Champagne dinner. A curious interaction of melon, cucumber, coconut, & lychee.

  • honey cake w. white chocolate mousse, marinated grapefruit, honey grapefruit veil, yogurt-grapefruit gel, elderflower liqueur syrup, & matcha crumb

    Made for the June ‘23 Reininger chef colab dinner, this dessert is a perfect take on complex simplicity.

  • coconut mousse dipped in chocolate w. matcha fluid gel, cherry sauce, & coconut tuile

  • classic cheesecake dipped in roasted white chocolate w. spiced plum sauce, cinnamon tuile, & local plum

    The irony of the word “classic” is silly to me. It’s really a non classic take on a classic cheesecake. I always enjoyed the feedback from customers about their pleasant confusion when this was the “classic cheesecake” brought to them.

  • belgian chocolate cake w. whipped almond mascarpone, praline, pie crumb, & espresso caramel

    I made this dessert in memory of one of the kindest people I have ever met. He used to purchase XOXO Chocolove almond bars for me when I was younger.

  • Pumpkin spice tres leches w. maple whip, bourbon sweet cream, & candied pecans

    Pumpkin spice ‘n’ everything nice! This dessert has made itsself a Lodgepole classic since its debut fall of ‘21.