Caitlin McCormick takes over pastry program at FIG

Pastry created by Cynthia Wong (Provided)

The reunion of Cynthia Wong and Melanie Durant at Butcher & Bee has shuffled the local pastry deck, putting Caitlin McCormick in charge of sweets at FIG, where Durant previously worked.

Durant in 2014 joined the restaurants owned by Mike Lata and Adam Nemirow as their first pastry chef; she was charged with overhauling the dessert list at FIG and making the rolls and buns that The Ordinary initially purchased from Brown’s Court Bakery and Normandy Farms. Durant arrived from Atlanta’s Empire State South, where she succeeded Wong.

McCormick, a native of Chapel Hill, was hired as a pastry cook in 2015. She started her career as a pastry plater at Magnolia Grill, and later worked at restaurants in San Francisco.

Prior to their joint service at Empire State South, Wong and Durant worked together at Cakes & Ale. “(Cynthia) affectionately calls (Durant) her wingwoman,” Butcher & Bee spokeswoman Laura Ryan says. The pair is preparing pastries for Butcher & Bee’s seated service and coffee counter, as well as The Daily.

At FIG, McCormick is now making peach leaf ice cream and sweet corn ice cream. She’s also restored the sticky sorghum cake which briefly disappeared during Durant’s tenure.

“Charleston’s farmers and purveyors have extraordinary fruits and vegetables, and my dessert menu at FIG will focus on preparations that let these ingredients shine,” a release quotes McCormick as saying.