Sean Brock and Trēt Baking Co. Debut Pastry Powerhouse Pop-up With Banana Pudding Croissants | Eater Nashville

"I can’t wait for Trēt Baking Co.’s pop-up with Sean Brock, which debuts on Wednesday, November 11 and will run Wednesdays through Sundays (about 8 a.m. to 3 p.m., or until they sell out) inside The Continental. They’re an artisan, small-batch bakery with a rotating, seasonal menu built on nostalgia and local ingredients: highlights include a banana pudding–filled croissant bedazzled with homemade vanilla wafers, a gianduja variation, and a 24-hour croissant billed as having “enough butter for your southern soul.” There are also classic black-and-white cookies, oatmeal cream pies, a savory sausage-and-cheese croissant, packaged baking mixes (chocolate brownie, vanilla cake, frosting, apple cinnamon muffin mix), fall granolas (Fuji apple pie, pumpkin pie, cranberry pecan), fried “hot” chicken dog treats, hand-rolled “Irish potatoes” (coconut confections covered in cinnamon), and bottled chilled caffeinated drinks like black cold brew, demerara cold brew with oat milk, and a coconut matcha latte. The operation is led by pastry chefs Michael Werrell and Keaton Vasek—CIA graduates with résumés that include Eleven Madison Park, Dominique Ansel Bakery, The NoMad, and Gotham Bar & Grill—who pivoted from selling baked goods and mixes online during COVID-19 to this in-person pop-up collaboration with Brock." - Delia Jo Ramsey