Brian Mercury

Boston

Pastry


Specialities

Pastry

About Brian Mercury

Brian Mercury is the pastry chef at acclaimed Boston restaurant, Harvest. Brian’s style is contemporary and refined, highlighting local, seasonal, and sustainable ingredients. His goal is to make desserts that interest him and his customers by employing modern techniques and unusual flavor combinations. Brian Mercury was recently named "The People's Best New Pastry Chef (East)" by Food & Wine Magazine.  

Brian perused a culinary career following a suggestion from his father. After graduating from the baking and pastry program at the Culinary Institute of America, Brian landed a job working for the executive chef of The Charles Hotel in Boston, an experience that helped him build a foundational philosophy about food regarding aesthetic and the importance of sustainability. In 2013, Food & Wine Magazine names his signature dessert, ,“Taza Chocolate Cremeux,” Wine as one of “America's Best Sweet-Salty Desserts".


Interview with Chef Brian Mercury



Brian Mercury's Video Tutorials

How to Make Butterscotch Flan

Brian Mercury
Easy

This velvety butterscotch flan will satisfy all your guilty pleasures with sweet notes of whole vanilla bean and a kick of fiery bourbon.

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How to Make Fruit Gel

Brian Mercury
Intermediate

Use this gel as a dessert garnish or a decoration, to add a touch of sophistication and a burst of freshness.

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How to Make Homemade Yogurt

Brian Mercury
Intermediate

Making yogurt at home is a simple process with a great-tasting end product that is healthier and less expensive than store-bought versions.

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