Capital Region fans of the new baking competition show on the Food Network, Chopped Sweets, may have recognized a local chef in a recent episode. First airing on April 13, episode 12 of the sugary spinoff from the popular Chopped food competition series featured Bryan Connor, head chef of Troy’s Bard & Baker Board Game Café, competing against three other chefs from across the country making sweet, dessert-inspired foods for a $10,000 prize.
Although Connor ended up getting “chopped” within the first round of the show—he made brûlèed banana and chorizo with chocolate-cayenne pancakes—Bard & Baker posted to its Facebook and Instagram pages yesterday offering its support.
View this post on Instagram
“It was very surreal to be contacted by Chopped Sweets regarding Chef Bryan Connor,” says Bard & Baker’s owner Charlotte Guyton. “I personally am unbelievably proud of Bryan for stepping outside of his comfort zone and representing the Capital Region and our small little board game cafe on national television.” Guyton says that the series’ producers were impressed with the Troy-based cafe’s website and social media presence, along with Connor’s passion for creating tasty, game-inspired food.
Located at 501 Broadway in Downtown Troy, Bard & Baker opened in 2018 and offers not just a literal library of board games and other cool geeky offerings, but also an expansive menu featuring everything from fresh pizza bagels and “little macs” to “share-a-bowls” of house-popped corn, candy, spices and other treats. (Did we mention that the unique cafe also sells coffee, tea, beer, wine and cider to-go?) Guyton gives Connor a big share of the credit for helping to define the store’s eclectic offerings. “Bryan has been with us since the very opening,” she says. “His fun and unique menu dedicated to classic comfort food with nods toward geek culture has really set us apart.”
Bard & Baker is currently open for delivery and pickup during the COVID-19 crisis. To see the local board game cafe represented by Connor on Chopped Sweets, check out the full episode on YouTube here.