BREAKING BREAD WITH... Talula Dempsey

Talula Dempsey

Chef and Founder of Talula's Kitchen 

At just 22 years old, Talula Dempsey is already making waves in the pastry world with her innovative approach and exceptional talent. Her journey began at the esteemed Le Cordon Bleu culinary school in both Paris and London, where she refined her skills and cultivated a deep passion for Patisserie. From mastering classic techniques to creating intricate desserts like macaroons, entrements, mille-feuilles, and frasiers, Talula’s dedication to this delicate art form shines through in every exquisite creation.

Talula also served as a pastry cook at the Michelin-starred Gucci Osteria in Beverly Hills. There, she had the privilege of collaborating with some of the industry’s finest chefs, an opportunity that ignited her creativity and propelled her to new heights. The desserts she crafted not only delighted discerning palates but also showcased her unique flair and meticulous attention to detail.

Committed to continuous growth and innovation, Talula is currently exploring the exciting realm of plant-based patisserie, eager to incorporate this evolving dietary trend into her culinary repertoire. Her passion for the craft is matched only by her desire to make a positive impact in the world of gastronomy.

Join us as we gather with Talula and learn about her delightful journey through the world of Patisserie and gastronomy, and discover all the ways she's making the world a butter place—one pastry at a time!

You are an incredible chef/baker. For those that aren’t familiar, can you share a bit about your background and how you got here?

From an early age, I was drawn to the kitchen, whether it was helping with family dinners or experimenting with desserts like cake pops, cookies, and cakes. As I grew, I found myself assisting with event catering and photoshoots, which I thoroughly enjoyed, though I never considered it as a professional path. I became known for my signature chocolate chip cookies, often sharing them with friends and family. During college, I impulsively applied to a pastry course at culinary school for a summer session. It was there that I discovered my true passion and realized I had found my calling. I returned to college for a semester, but soon made the decision to dive fully into the culinary world. My journey took me to Gucci Osteria in Beverly Hills, where I worked as a pastry cook and immersed myself in the culinary community. Eager to refine my skills further, I returned to culinary school, and it was during this time that the idea for Talula’s Kitchen began to take shape. Since then, I’ve been dedicated to expanding and perfecting my small business, sharing handcrafted creations that reflect my love for baking and a commitment to quality.

Tell us about your favorite memory in the kitchen?

Making cake pops with my cousins and brothers is one of my favorite kitchen memories. I had a machine that cooked the cake pops perfectly, and we all took turns baking, dipping them in chocolate, decorating with sprinkles—or sneaking bites. I still remember laughing at my brothers, who had crumbs and toppings all over their faces while insisting they hadn’t been snacking

What does your creative process look like? What inspires you when coming up with new recipes or playing with new ingredients?

Exploring new restaurants and bakeries, especially while traveling abroad, opens my eyes to different flavor profiles. I take note of what I enjoy and use those experiences as a foundation for developing new recipes. I also find inspiration in cookbooks, both classic and contemporary, which offer fresh ideas to experiment with. Social media platforms like Pinterest and Instagram provide additional creative sparks, introducing me to new recipe concepts and techniques. 

Traditions - both old and new - are at the heart of Hamkke. Is there a tradition from your upbringing that you hope to carry on? Why is it significant for you?

My great-grandmother created a special squash dish for Thanksgiving, which has been passed down to my grandmother and now my mother, who makes it every year. While it may not be as popular as turkey, mashed potatoes, or pies, this dish serves as a reminder that the holidays are about cherishing family connections and togetherness. I hope to continue the tradition by making this squash dish for my future family. 

What rituals or practices have you created on your own that blend your heritage with your personal evolution?

Baking during the holidays has become a ritual for me. It's a time when I get to combine family recipes with the skills I've learned professionally, often adding my own signature touch to traditional treats. I'll update recipes to include high-quality ingredients, or experiment with new textures and flavor combinations, maintaining a balance between honoring the original and making it uniquely mine.

Who are three people (living or not) that you’d most like to break bread with?

Anthony Bourdain—I'm a huge fan of Kitchen Confidential and would love to get his insights on the culinary world. Amal Clooney—her dedication to fighting for human rights is inspiring, and I admire her work. Jane Goodall—I’d be fascinated to hear more about her discoveries and experiences with chimpanzees.

You’re hosting a last- minute gathering with friends/family. What is your go-to, no-fail dessert recipe?

Banana soufflé! I was inspired to recreate this dessert after being blown away by it at a restaurant I visited earlier this year. I’ve added my own Talula twist, and it’s surprisingly easy to make—perfect for a last-minute gathering! 

Rapid Fire:

3 essential items for a beautiful tablescape?

• Flowers—absolutely essential and versatile enough to fit any theme.
• Candles—preferably unscented, so they don't interfere with the meal's aromas.

• Custom menus—a great way to inform guests about the dishes they'll enjoy, while also adding a charming touch to the tablescape. Can be done by hand or printed out.

Go to flavor profile: sweet or savory?

• Sweet 

Morning pastry or midnight cookie?

• Midnight cookie 

Favorite dessert?

• Molten Chocolate Cake with Vanilla Ice Cream 

One ingredient you can’t live without?

• Vanilla Bean Powder 

To learn more, follow Talula at @talulaskitchen and if you're local to L.A., check out her offerings at www.talulaskitchen.com.