Logan Goff
Kansas City
Summary
I am a classically trained artisan bread maker at heart who loves all things fermentation. I have solid experience leading a pastry team and managing a kitchen. I enjoy teaching and guiding people to understanding in a kitchen. Bread is a passion of mine and I have a lot of knowledge about it. I’m a hardworking, dedicated person with the desire to learn and teach.
Overview
6
6
years of professional experience
Work History
Baker/Line Lead
Green Dirt on Oak
Kansas City
04.2025 - Current
- Baked 108 sourdough loaves weekly, contributing to menu offerings.
- Made all breads for the restaurant in-house.
- Butchered lamb, pork, strips
- Prepared pickles for charcuterie boards, enhancing flavor profiles.
- All pastries
- Coffee syrups
- Crafted artisanal cheeses and fermented items for menu, elevating culinary experience.
Executive Pastry Chef
Banksia
Kansas City
07.2020 - 11.2022
- Led a team of pastry cooks to handle baking off croissant for the morning.
- Developed innovative pastry recipes for seasonal menus at Banksia.
- Responsible for all laminating, formation and proof of croissant/puff pastry.
- All pastries and ice cream.
- Met weekly with management consistently to meet demands and set goals.
Education
Some College (No Degree) - Biology/Food Science
JCCC
Overland Park, KSSkills
- Croissant lamination
- I have created many recipes for artisan breads that I have introduced to restaurants I’ve worked in to build their pastry program
- I have a wealth of knowledge about fermentation, and at home I make my own breads, wines and vinegar from scratch
- Artistic food creation
Timeline
Baker/Line Lead
Green Dirt on Oak
04.2025 - Current
Executive Pastry Chef
Banksia
07.2020 - 11.2022
Some College (No Degree) - Biology/Food Science
JCCC