Page 100 - Southern Oregon Magazine Fall 2022

chow | bake

A

PASSION

FOR PASTRIES

HERB & FLOUR PATISSERIE

pamela r. gibson ezra marcos

magine enjoying the exclusive taste of a
sweet mango African curry cheesecake
made with yellow curry and mango
Ipuree with a cornflake crust. It’s like a
celebration of the palate! These and other fla-
vor combinations are surprisingly innovative
yet, somehow familiar to the tastebuds.

This unexpected fellowship is one of many
calling cards of Herb and Flour Patisserie.
These culinary creations and ingenious
products of Chef Kali Kennedy and her pop-
up bakery can be discovered at Over Easy
Restaurant in Medford.

It all started at an early age for Kennedy
with an enthusiasm for cooking, baking, and
gardening. Her artistic family exposed her
to the food scene and to a love of garden-
ing. A native of Northern California, she
attended Southern Oregon University. She
eventually made the Rogue Valley her home,
where her cooking and gardening passions
continued and developed. A charming and
friendly young professional, Kennedy is
laser-focused on her craft. Her extensive
baking experience in a relatively short time
span is remarkable, yet she remains humbled
and unassuming. Her excitement for cooking
is palpable and clearly she will continue to
surprise us with her goods.

As a self-taught cook with a natural passion
for baking, Kennedy wanted to create the

98 www.southernoregonmagazine.com | fall 2022