Return to Content

Krista Kern, Bresca

Krista Kern, Bresca
1 vote, 5.00 avg. rating (89% score)
Print Friendly

Most of Krista Kern’s prior experience was in desserts, but this woman is a force to be reckoned with, from appetizer to pasta to salad to entree. Her flavors are bold, but not overwhelming. And her mark is on every dish that leaves Bresca’s teeny kitchen doors. “It’s like I’m hosting a small dinner party every night,” she says. “I don’t want to be a big operator right now. I just want to take care of this little space and the people who come here.”

Early in Krista’s career, she was the sole baker in the kitchen of a large fine-dining establishment, where she produced more than 5,000 pieces of bread and pastry a day, on her own. “I went to New York to get formal training and more experience,” she explains. She spent the 1990s cooking and baking her way through New York, France, and Las Vegas, coming home to Maine to do her own thing. With five tables and 20 seats, “it makes sense for me to go to the farmers’ markets and local grocers to buy. I could never meet the minimum orders of the large companies, and that’s fine — I’d rather have a relationship with a local producer than an 800 number.”

111 Middle St.

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)!


No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

< Prev

Steve Corry, 555

Steve Corry, 555"We [the kitchen staff] poke around at the farmers' markets and snag what inspires us, ...

Related Articles

Next >

New England Honey | Homegrown

HoneyMaple syrup isn't New England's only deliciously sticky homegrown product -- this region is one ...

Related Articles