How Eric Dale Reinvented Pastry Through Fashion, Fermentation, and Sourdough Innovation
Eric Dale has spent more than 21 years shaping Denver’s pastry scene at Rioja, where he has built a reputation for creative desserts, sourdough baking, and innovative pastry techniques. In this podcast episode, Dale discusses his unconventional journey from studying fashion design to becoming one of Denver’s most respected pastry chefs. Before joining Rioja, Dale attended culinary school and later graduated from Johnson & Wales University’s Denver campus with a 4.0 GPA. He eventually became pastry chef at Rioja, one of the acclaimed restaurants founded by Jennifer Jasinski and Beth Gruitch. Known for his meticulous bread program and inventive desserts, Dale has helped define Rioja’s signature approach to hospitality and baking. Dale shares how his background in fashion design influences his pastry work, from sketching desserts before creating them to thinking deeply about texture, structure, and presentation. He also discusses his passion for sourdough baking, his “bao-nut” concept, and the lessons he learned during the pandemic from renowned baker Nancy Silverton. In this conversation, Eric Dale explores: The connection between fashion design and pastry artistry Sourdough baking techniques and fermentation Innovation in modern pastry and dessert menus Building Rioja’s acclaimed bread program Denver’s evolving culinary scene Creativity, hospitality, and restaurant culture Subscribe for more conversations with chefs, sommeliers, restaurateurs, and hospitality leaders shaping the food and beverage industry.