Pastry Chef Julie Myrtille brings the art and precision of French cuisine to Austin.

Words by Sam Lauron Photos by Shelby Bella

As the youngest female Pastry Chef to be inducted into the Académie Culinaire de France, a prestigious French culinary organization that recognizes master chefs from around the world, Julie has distinguished herself as a top pastry chef in a male-dominated industry. Now, she’s made her mark in Austin by bringing her French culinary expertise to the city through her eponymous bakery.

Having grown up in France, the art of baking is ingrained in Julie’s way of living. Her baking journey started at a young age as she grew up in the kitchen watching her mother cook and prepare meals entirely from scratch. “I made my first yogurt cake at four years old in kindergarten,” she recalls of the first delicacy she baked herself. 

After a successful career in finance and marketing in New York City, Julie decided to follow her passion, get back to her roots, and pursue a pastry degree in France. The two-year training program prepares students with the deep technical know-how and intricacies of French pastries. “The work of a pastry chef requires high technicality, in which discipline and precision do not leave room for chance,” explains Julie. “When baking a pastry from scratch, layer by layer, every minute counts.” 

In 2016, Julie opened her farmer’s market booth to introduce her internationally-recognized culinary expertise to Austin while also fulfilling a much-needed gap in the city’s French cuisine options. But her beginnings were not without reservations. 

“When I started, people told me a French bakery in Austin wouldn’t work,” she recalls. “Many French chefs before me had tried and failed.” While this information may have steered some people away from pursuing a French venture in Austin, Julie felt more motivated than ever to give the community a taste of authentic French fare. 

Fortunately, Austin was not only receptive to Julie Myrtille Bakery, but the popularity of her farmer’s market presence allowed Julie to eventually open a storefront at Springdale General in 2019 with Melanie Roy, her business partner. In the few short years since opening, the bakery, and Julie herself, have already received numerous awards, recognitions, and achievements. 

The bakery’s signature cannelés, with their striated cylindrical shape formed around a soft custard center, are evidence of the technical precision that’s required of French pastry chefs. Flaky almond croissants and buttery brioche also top the list as some of the bakery’s expertly made pastries that locals enjoy. 

While Julie is dedicated to bringing a piece of France to Austin, she also finds inspiration in the local flavors and preferences of those who patronize her shop. While French cuisine remains at the forefront of Julie Myrtille Bakery, she admits, “Bakeries are a local business, and they have to adapt to the local taste.” 

Did You Know? 
In 2014, while pursuing her vocational pastry degree, Julie started a food blog as a way to share the step-by-step recipes for the traditional French recipes she was learning. Through this award-winning blog, Julie discovered her skills and interest in educating others about the pastry making process. “I found it was second nature to share this technical knowledge simplistically with others.”

Contact:
(512) 983-2641
1023 Springdale Rd Building 1D
juliemyrtille.us