Forks up, Phoenix! Chow Bella and Roosevelt Row present the sixth annual Pie Social at 2 on Saturday, November 21, at the Bioscience High School at 512 East Pierce Street in Phoenix. We've got an all-star lineup of bakers making pies for you to taste, and from now till Pie Social, we'll introduce them to you, one by one through pie charts designed by each chef to capture his or her persona as a baker.
Today: Casey Hopkins-Johnson of Welcome Chicken + Donuts
If you've ever enjoyed a doughnut at Welcome Chicken + Donuts in Phoenix, then you ought to thank baker Casey Hopkins-Johnson for the experience. Since the restaurant opened about a year ago, she's been responsible for stocking the case with dozens of types of doughnuts every day, including interesting flavors such as key lime and pumpkin spice cheesecake. It's an impressive feat when you consider that she'd never made a doughnut until she started research and development for the restaurant. Before joining the Welcome team, she worked at Jobot, at an organic CSA, and at the now-defunct Downtown Phoenix Public Market.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!