Giminetti Baking Company in Walnut Hills is expanding with a new cafe and bread store — and a new pasty chef.
Chef Cory Colton is leaving New York City to launch The Bread Bar at Giminetti Baking Company. The breakfast, brunch and lunch destination is expected to open this June.
Colton, a native of Maine who has spent time in the kitchens of St. Regis in Aspen, Todd English’s Olive’s and Lespinasse and Quality Meats in NYC, is excited for the move, per a press release.
“It’s been well documented how great of a food and restaurant town Cincinnati has become," Colton says. "It’s really unique to have that culture without the metropolis of a New York City or Chicago. I think the lifestyle Cincinnati provides will only add to my creativity in the kitchen."
Colton will be crafting unique breakfast, lunch, brunch and dessert options for The Bread Bar, including a crab-and-shrimp-stuffed garlic bread, a "colossal" chicken parmesan diablo and a Nutella parfait.
“I have been sampling the offerings at places like The BonBonerie, Blue Oven Bakery and Sixteen Bricks," Colton says. "They are excellent bakeries and I am excited to join their ranks.”
Colton will also be creating new products for Giminetti's restaurant and hotel wholesale business.
“Giminetti Baking Company has been a part of Cincinnati’s story over the past 35 years but today, with the addition of Pastry Chef Cory Colton, could be our most historic," says Giminetti co-owner Jim Ciuccio in the release.
The Bread Bar will be located at 2900 Gilbert Ave., Walnut Hills. More info and updates: facebook.com/giminettibakingco.