Guy Allan Davis is a customer-focused pastry chef, bread baker, development specialist, chocolatier, cake decorator, and wedding cake designer who’s worked in the industry since the late 1990s. As a skilled professional, he’s established a reputation for developing consistent products that clients appreciate for their looks and taste. Davis has gotten to a point where he doesn’t require specialized pastry and chocolate equipment to do his work; he’s quite content with making pastry products from scratch.
To get to a level where he can work with an extensive collection of tools, Davis has had to learn and experiment with various baking styles and techniques. He is most fond of working with grand sours that encompass handcraft rye, grain bread, and old world yeast free bread. As a matter of fact, he is one of the few skilled professionals able to work with these ingredients.
At various points in his career, Guy Allan Davis has been tasked with running the pastry section of a restaurant or hotel. One such instance was when he worked at the Capri Convention Centre as an in-house contractor. He established himself a leader and was quite good at creating special dessert themes for every unique occasion hosted at the Centre. Thanks to Davis’ devotion to excellence, sales in the patisserie rose significantly, and he was able to establish high standards of presentation, taste and consistency.
Mr. Davis is an asset to any organization he works for, thanks largely to his desire to create tasteful and health-conscious products that clients will appreciate.