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The New Guard: Tiffany MacIsaac
Comments () | Published January 9, 2013

Tiffany MacIsaac

Executive Pastry Chef, Neighborhood Restaurant Group

If you’ve ever had the faux Snickers bar at Birch & Barley, the chocolate-banana pie at Vermilion, or the crème fraîche biscuits at Buzz Bakery, you know why Tiffany MacIsaac is at the forefront of what Washingtonians eat. The Neighborhood Restaurant Group pastry chef channels bake-sale nostalgia for her breads and sweets, which are served throughout the group’s ten eateries. In early 2013, she and her husband, Birch & Barley chef Kyle Bailey, are unveiling a Dupont Circle fried-chicken-and-doughnut restaurant called GBD, which stands for “golden, brown, delicious”—an apt description for much of what MacIsaac makes.

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Posted at 11:52 AM/ET, 01/09/2013 RSS | Print | Permalink | Comments () | Washingtonian.com Articles