Chef David Lewis makes so much chocolate, cakes, and other sweets that he rarely indulges in dessert at his own places Miette et Chocolat and La Creperie d’Audrey inside the Stanley Marketplace. But on occasion one of the chocolate chip cookies ends up in his hands, and quickly goes into his belly. The baked good has a following, but that’s not all the chef has up his sleeve, or down his gullet.
Learn more about Lewis and his sweet business while following along on DiningOut Denver’s Instagram stories. The chef takeover takes place Thursday, August 14, and includes a gift card giveaway too, the real icing on the cake.
The Chef
At the age of 15 Lewis started working in kitchens, and it’s all he has ever done or wanted to do since. The chef grew up in a small town in the middle of Illinois, and his first restaurant job was at a pizza place, and then a country club.
“That’s where I got my love for cooking,” said Lewis. “My grandparents lived on a farm and everyone would get together and we ate a bunch of food.”
Eventually the chef left the small town and attended culinary school at Joliet Junior College. But just because it doesn’t have a fancy name, the school is one of the best for the pastry arts. In fact, said Lewis, he was taught by a certified master pastry chef, one of 14 at the time. It was through an extra credit class in baking that brought Lewis into the pastry fold, and he’s never swayed from the sweet life.
After school, Lewis started his professional career in Tampa at Roy’s Hawaiian Fusion. Later he moved on to the Las Vegas location of Roy’s, and then went to work for hotels including Harrahs. After being land locked, the chef decided to experience life at sea while cheffing with Norwegian Cruise Lines. Next stop was Las Vegas, again, where he took a job as a pastry chef for Paris, Bally’s, and Planet Hollywood.
Lewis moved to Colorado over a decade ago, a choice fueled by his wife’s Boulder background and the fact that her family was there. The Brown Palace was one of the first places he shined at, and stayed for five years before launching Miette Chocolat on his own. The business started in his basement, moved on to farmers’ markets, and then landed in the Stanley Marketplace nine years ago when the multi-use space first opened.
The Restaurants
Chef Lewis started by opening Miette Chocolat, a charming stall in the Stanley Marketplace where shoppers can get truffles, chocolate-covered coffee beans, strawberry almonds, macarons, and more treats to go.
Right next door you’ll find La Creperie d’Audrey, named after his teenage daughter. Like the chocolate shop, this one also leans toward French cuisine. The savory crepes use buckwheat in the mixture, and come in flavors such as Croque-Monsieur with ham, swiss cheese, chives, and béchamel; smoked salmon with crème fraîche, chives, dill cream cheese, and preserved lemon; and The Veggie with mushroom, garlic spinach, potatoes, micro basil, and tomato sauce.
Of course the cafe makes sweet crepes too. The batter is different than the savory, and fillings come in combinations such as Sea Salt Chocolate Chip Cookie using Miette’s famous cookie, chocolate sauce, and whipped cream; a rendition of the famous Banana Foster’s dessert; and Citron with lemon curd and whipped cream.
La Creperie d’Audrey also has kid-sized crepes and fruit-and-Greek-yogurt smoothies, which are made without extra sugar or fillers. The menu goes a step further with Belgian fries and classic French dipping sauces, and poutine, which can be made vegan on request. The crepes too can be made vegan, with vegan cheeses and batter available.
Beyond the Cafes
To add on to his mini empire, Lewis recently opened a chocolate factory in Aurora, the place where wholesale goods are made, as well as the custom cakes. He also launched a kiosk in the airport, so you can pick up a treat while flying, or grab a box of chocolates for a gift on the go.
Lewis also has taken over half the dessert program at the newly-opened La Rocca Rossa in Morrison. He met chef Rand Packer back at Roy’s, as well as TAG Restaurant Group founder and chef Troy Guard (they called themselves the “Roy Boys”). Packer now runs numerous spots in Evergreen, with La Rocca Rossa being his first Morrison location. And to give you readers a sneak peek, Packer will be featured on the next chef takeover on August 21.
The Chef Takeover
One thing Lewis wants to highlight on August 14 is his staff. There’s been little turnover, he said, and he wants everyone to know how awesome they are. And as a camera-shy chef, you may see more of them than Lewis himself.
You can definitely expect some sweet chocolate and pastry shots, as well as sweet and savory crepes from his other cafe. We might get a glimpse of the chocolate factory too, and some of the stunning cakes he added to the offerings.
Now for the giveaway. Lewis has generously offered a $100 gift card, which can be used at Miette et Chocolat and La Creperie d’Audrey any time. Many of you know the drill, but here’s how to win anyway. Make sure you’re following DiningOut Denver, Miette et Chocolat and La Creperie d’Audrey on Instagram, and comment on the post. You get extra entries for every non-follower you tag.
