What do you give to someone who already has everything? Now that Thiago Silva has served sweet treats to famous clients like John Legend, Iris Apfel, Derek Jeter, and Brooke Shields, you can follow their lead.
This weekend in Newton Center, Silva, a pastry chef and chocolatier who was born in Brazil and raised in New York and is known for having won competitions like Chopped and Beat Bobby Flay. On Saturday, July 9, SALT Patisserie opens in Piccadilly Square.
Before relocating to Newton with his family in 2016, Silva catered to affluent clients and worked as the executive pastry chef for EMM Group (now Catch Hospitality). He said, “In terms of quality, what I would serve to celebrities I will serve to our neighbors on the block.” “The caliber of everything we do is the most crucial factor. Our croissants’ butter gives them a really crispy texture. We can use some of the best chocolate available. If you use high-quality ingredients and treat everything with care, it will show.
Expect a variety of Silva’s laminated pastries when SALT opens: Both the Romeo and Juliet filled with soft cheese and guava pasta, a traditional combination from Silva’s Brazilian heritage, and the crispy croissants in sweet and savory flavors, including a version made with French ham and gruyere. On the opening menu is a black cocoa “Oreo” eclair filled with vanilla crème chiboust, and the pastry team is also perfecting a take on the French croissant-like kouign-amann.
According to Silva, the size of that pastry is “larger than what you typically see around here, which is a tribute to the authentic version.” Going backwards is sometimes the best way to bring something into the future.
Silva is especially excited to share his gluten-free pao de queijo, or Brazilian-style cheese bread; there will also be house-baked sourdough and other breads. In addition, there are assorted house-made chocolate bon bons and a “quatro leches” variation on the traditional tres leches cake that includes homemade dulce de leche.
The caffeine is provided by La Colombe Coffee, which also offers a complete espresso program. Currently being installed is a draft system that will provide cold brew coffee, whole milk, and oat milk on tap.
Silva, who has previously competed on Netflix’s School of Chocolate and served as a judge on the Food Network, refers to himself as a “student of the craft.” He admits that he had always imagined establishing his own pastry shop in New York. However, he claimed that he was drawn to Boston by the chance to “do something different” in his position as director of chocolate at the CHEW Innovation Lab, which creates consumer packaged goods. Newton changed into the location that Silva wanted SALT Patisserie to be as his family and he settled into their new neighborhood. The “go, go, go” [mindset that New York has] is here in good measure, but with a little more sense of community, he said.
Building the bakery was undoubtedly a learning experience. The area, which was formerly a salon, required extensive utility work, which was finished in about a year. However, Silva will only use that as fuel because one of the cakes on display when SALT opens this weekend features a ductwork-inspired design.
He laughed and said, “That’s what I’ve been looking at for a year.” “I believe that your life ought to encourage your creativity. There are a lot of cool elements I wanted to tie in, whether it be the demolition aspect, the framing, or the design aspects.
Rotating cakes and chocolate showpieces will be on display on the wall close to SALT’s main entrance during special occasions and other times. A set of three-dimensional wings mounted on the wall for photo opportunities, made from salt crystals by resin artist Jacey K. Design, is another striking addition right next to the display case. The 24-foot wood-paneled pastry counter, which displays Silva’s creations like a high-end jeweler, is the showpiece, though. The chalkboard menu was written by local artist Emily Gallardo.
The modern, white interior, with accents of terra cotta-orange, was created by Boston’s Hark + Osborne Interior Design. SALT has high ceilings, iridescent lighting, a few tables, and 10–12 person leather banquette seating. Visitors can get a peek behind the scenes through windows into the pastry kitchen and a refrigerator.
Silva said, “I want the place to be a place where people can meet up; not just another coffee shop where you bring your computer.” It’s all about making memories with people, she said.
Being recognizable is ultimately what brought Silva to this point. Silva claimed that taking artistic chances while the cameras were rolling kept TV producers calling. His celebrity clients were also drawn to the designs’ photogenic quality, and he is excited to eventually offer the same custom cakes and chocolate showpieces to SALT’s customers as the pastry kitchen finds its footing, he said.
According to Silva, this weekend marks the SALT Patisserie’s soft opening with shorter hours from 9 a.m. to 5 p.m. In the upcoming weeks, more sweets—including a comprehensive chocolate program—will be available. On Tuesday, July 12, the bakery will reopen after being closed on Monday from 7 a.m. to 7 p.m.
