Juliet Set to Open on Barton Springs Mid-Spring

Carly Rossmeissl  will serve as Executive Pastry Chef of the highly anticipated Italian eatery Juliet. Rossmeissl, most recently of Easy Tiger, joins recently announced Executive Chef Jacob Weaver. Rossmeissl’s menu will feature a modern take on traditional Italian desserts and pastries.

“I am excited to work with such a talented and passionate team,” comments Rossmeissl.  “My freshly baked breads and seasonal inspired desserts will be a great complement to Chef Weaver’s menu.”

Originally from Ohio, Rossmeissl always felt like she was “born to bake”.  She started in the industry as a dishwasher at an Italian restaurant before attending the Culinary Institute of America in Hyde Park, New York. She completed her externship under James Beard award-winning pastry chef Richard Leach at Park Avenue Seasons in New York City. Upon graduation, she joined the pastry team at Danny Meyer’s Maialino Trattoria in the city.

In 2012, Rossmeissl moved to Austin, Texas and joined the Easy Tiger family as an overnight baker and rose up the ranks to Bakery Production Manager. During her tenure there, Rossmeissl made artisan breads and quality pastries while also overseeing a 24-hour staff.

She is thrilled to join the Juliet team as Executive Pastry Chef. She will form a menu highlighting her fresh interpretation of traditional Italian desserts and pastries.