Pastry Chef David Guas Sees a Sweet Future
This message is first and foremost a warm thank-you to all friends, family, colleagues, and members of the media for their tremendous support in advance of the opening of Bayou Bakery in Clarendon, Virginia.
Effective today, however, Bayou Bakery regretfully announces that the highly anticipated enterprise under the name of Bayou Bakery will not open its doors at 3211 Wilson Boulevard as planned. The partnership established between the owners of The Liberty Tavern, Stephen Fedorchak and Brian Normile, and David Guas, pastry chef, Damgoodsweet, inc. has been dissolved.
Bayou Bakery, featuring a progressive coffee program inspired by the proposed space’s previous incarnation, and supported by the exceptional home-style southern desserts, ice-creams, and snoballs influenced by Guas's native New Orleans, will be developed elsewhere in the area. An alternate concept will be established in the existing space by The Liberty Tavern group and the team remains very excited about opening a vibrant, hospitable new business in this historic Clarendon property. Please contact Stephen Fedorchak for more details.
All the public demand and media attention focused on a southern themed bakery redoubles David Guas’ determination to make Bayou Bakery a reality, an establishment where the pages of his forthcoming dessert cookbook, dam good sweet[November 2009, Taunton Press], come to life for friends and neighbors in northern Virginia. He will renew his search immediately for prime real estate and funding to create a foothold with his delectably comforting concept. The proof is in the pudding!
For More Information on David Guas and Bayou Bakery:
Simone Rathle – 703 534 8100