First, Erica Coffee has departed City Girl Donuts, the Rocky River shop she helped set up with Barb Fazio as chef-partner, for a gig as the house pastry chef at Sol in Willoughby, where she was already working part time.
“We will be doing some really fun and cool things,” she says. “I’m really excited to put together a pastry program for them.”
She’ll be doing fresh breads, pastries, and desserts as well as working to expand Sol’s catering and event department with custom cakes and pastry.
Replacing her at City Girl will be Maggie Downy, who brings experience from stints with Coquette Patisserie, BonBon Pastry & Café, and Save Room Bakery. City Girl also welcomes pastry chef Katy Downey, who’s confectionary history has spun through Moxie, Red, The Steakhouse, Flying Fig and Coquette.
This article appears in Feb 21-27, 2018.
Sounds like a good thing for everyone. Hopefully they will be able to turn this business around. The novelty wore off and now they will have to improve the taste of their donuts and operate more like a real business. They act like they are doing you a favor when selling you a $3 donut that taste weird.