Pastry chef Brant Dadaleares has leased 57 Exchange Street, the subterranean former location of Christmas Noel in the John Calvin Steven designed building at the intersection with Middle Street.
Dadaleares will be renovating the 2,000 sq ft space where this November he plans to open Gross Confection Bar (website, facebook, instagram) serving an “ever changing selection of high-quality artfully-plated desserts, cocktails, dessert wines, and digestifs” in the evening, and take-out pastries and coffee in the mornings.
GCB will have seating for 37.
Dadaleares was the longtime pastry chef at Fore Street. He’s also worked at Arrows, Hugo’s/Eventide/The Honey Paw, Roustabout and Central Provisions/Tipo.
Dextrous Creative has been hired as architects for Gross Confection Bar.
To get a sense of what a Gross-style dessert is like check out this fun video from Knack Factory.
