Morton’s Gourmet Market is pleased to welcome Lauren Bland as its new Executive Pastry Chef. A graduate of the prestigious Culinary Institute of America in Hyde Park, New York, Mrs. Bland will supervise the company’s extensive bakery and pastry operations.
“We are excited to add someone with Lauren’s education and experience to our market family,” said owner Todd Morton. “Her creativity and enthusiastic leadership will enhance our bakery & pastry department and will grow our already expansive list of products and services in this area of our store.”
Originally from Memphis, Tennessee, Mrs. Bland joined the Morton’s team in November of this year. She most recently served in an executive role at Carmel Country Club in Charlotte, North Carolina. In addition to earning a degree in baking and pastry from CIA, Mrs. Bland completed an externship at The French Laundry, an award-winning fine dining restaurant in Napa Valley. She studied at Mami Camilla’s Cooking School in Sorrento, Italy where she earned a certification in Mediterranean and Neapolitan cuisine. She also received a degree in French cuisine from Liasion Culinary Arts College in Toronto, Canada. Her professional experiences include serving as a pastry chef at UNC – Chapel Hill and as a pastry coordinator at CIA’s Apple Pie Bakery and Café.
About Morton’s Market
Established in 1969, Morton’s Gourmet Market has been a Sarasota fixture for decades and is known for its award-winning catering services, talented in-house chefs, and personalized customer service. As a family-owned enterprise for four generations, Morton’s was founded by Ted Morton and is currently run by a host of family members, including father-and-son team Eddie and Todd Morton. Today, Morton’s Market is a full-service specialty food store renowned for its prime meats and seafood, extensive deli and house-made prepared foods, and large selection of fine wines and cheeses from around the world. They recently expanded to include Morton’s Siesta Market and Siesta Village Liquors.