Theo Brandt

Theo learned to bake in his family’s Konditorei outside Hamburg, where he was trusted with the fryer at age fourteen and has not stopped talking about it since. He moved to the city in 2015 and joined Velvet Glaze a year after it opened.

As head baker, Theo owns the dough: the overnight cold proof, the hydration, the exact temperature of the oil. He is also the driving force behind our seasonal specials, including the pumpkin spice and brown butter donuts.

His posts on the journal tend to cover seasonal menus, ingredients, and the science of a good fry. Outside work he coaches a youth football team and bakes far too much bread for one household.