Greencastle Chef Trains at Top Culinary Program with Plans to Open Bakery

Chef Sal Fernandez of Greencastle’s Bridges Craft Pizza and Wine Bar cultivated his cooking techniques at the Culinary Institute of America in Napa Valley, and he’s about to take his craft one step further and refine his baking talents at AIB International—a multifaceted organization offering some of the best culinary training in the world.

“It has certainly always been a dream,” said Fernandez of his four-month, intensive training at the AIB Kansas campus. “Baking in a high production environment is about consistency, and consistency comes from trouble shooting of recipes and equipment. AIB will teach me how to develop those recipes for maximum efficiency and quality.”

When Fernandez returns to the Indianapolis area in late May, he, along with Bridges pastry chef Jesse Stout, will create an even better dessert menu, elevating the dishes to a higher level of deliciousness. Additionally, Fernandez will put his talents to work at a brand new café and bakery set to open later this year.

“There are two main focuses,” says Fernandez of the new venture’s overall concept and design. “One is artisan bread like baguettes, mutigrain loaves and sourdoughs, and the other is doughnuts, crepes and pastries. We want to provide our guests with amazing products that can be hard to find here.” The café will also serve soups, sandwiches and salads and focus their concept on being chef driven and community focused.

As for what will set this eatery apart from other area bakeries, Fernandez says that along with superior products, the setting itself will be something spectacular with an area designated for guests to enjoy their food all while watching crepes being made and donuts roll down an automated belt.

“We also hope to bring in chefs from around the state and country to teach classes in the second floor demo kitchen,” he said.

As for his participation in Bridges, Fernandez admits that it’s never the perfect time to leave your restaurant but the AIB program will give him the skills needed to provide customers with superior products unlike anything else around this area. The 10,000 sq.ft. bakery, located on the corner of Indiana and Walnut streets in Greencastle, will break ground in later in March with plans to open late fall of this year.