Jodi Elliott has been creating pastries professionally for over fourteen years. Her experience and passion for all things sweet have contributed to the success of Foreign & Domestic, the restaurant she co-owns and operates. The F&D brand has dominated the Austin food scene since day one, and just over a year ago, Jodi expanded it even further by creating her hugely popular Saturday Bake Sales.
The Project FAQs
Jodi’s love of baking developed at an early age in the kitchen with her grandmother, “Meme.” A picky eater, but a sweets lover, Jodi enjoyed the playfulness and nostalgia that went along with baking. With the encouragement of her mother, she started a pastry career at age 16 at a local café in San Antonio, TX. Following her high school graduation, Jodi attended the Culinary Institute of America at Hyde Park. While earning her culinary degree, Jodi worked at Gramercy Tavern under highly acclaimed Pastry Chef Claudia Fleming. After graduating from the CIA in 2001, Jodi moved to London and took a position at the Savoy Hotel. After a year in London, she returned to New York in 2002 and continued her culinary career at such heralded restaurants as Bouley, Thomas Keller’s Per Se, Peacock Alley in the Waldorf Astoria and Michael Symon’s Parea. It was Jodi’s time as the Pastry Chef at Parea that the restaurant earned a two-star review from the New York Times. As Co-Owner and Pastry Chef of Foreign & Domestic, Jodi has become one of Austin’s favorite bakers. She has been featured in numerous publications as well as on several television networks such as The Cooking Channel, The Travel Channel, and the Food Network. Her popular Saturday Bake Sales are just one of the reasons she was awarded the national honor of Food & Wine Magazine’s The People’s Best New Pastry Chef 2013.
Jodi Elliott was partner in Foreign & Domestic which achieved return of capital in two years and has remained cash flow positive for previous 3 years. Andrew Sabola, Jake Maddux & Josh Loving are all first time operators; however, their previous positions have had them directly responsible for cost controls and budgets.
The biggest mitigation of financial risk is performed by Greenman Group, LLC. It has a management contract with each of these operators and will be responsible from all financial management and oversight. Brian Stubbs, Greenman Partner, currently provides financial oversight for the following Austin clients:
Contigo | Lenoir | Noble Sandwich Co. | Hopfields | Foreign & Domestic | Drink.Well. | Ramen Tatsu-ya | Texas French Bread | Bufalina | Olamaie | Dai Due | Miltos | Strange Fruit Public Relations
There are a few well-established bakeries in Austin, though many of them focus on one or two things, such as cupcakes, cookies, or special occasion cakes. Bribery will be the much-needed missing link Austin’s baked goods scene, as we will offer a variety of sweet and savory baked goods, some familiar and nostalgic, others modern and unique.
After hosting continuously successful bake sales for over a year-and-a half at Foreign & Domestic, we have seen a great need and desire from Austinites for handcrafted baked goods. Austin is a city that celebrates independence and craftsmanship in small businesses, and the city has supported Jodi’s pastries in every format, from desserts at the restaurant to special-order cakes and pastries. Jodi has years of experience and expertise in all things pastry, and that can be tasted in each of her creations. People seek out Jodi’s pastries, and have encouraged her to open her own space where they can access the goods daily
Bribery will continually look for new revenue opportunities and to bring high-end pastry to anyone and everyone. Thoughts for possible expansion include local kiosks all over Austin especially entering the market in South Austin. This will also include offshoot locations of the Bribery dessert bar.
Bribery will also look to provide wholesale opportunities, specialty cakes and pastries for parties and occasions including weddings, birthday parties, etc. There will also be mail-order service and packaged goods in order to expand this concept nationally and improve profit flow.
Interview with leader Jodi Elliott
Describe yourself in one tweet:
Passionate, creative, ambitious and feisty lady who loves all things sweet. I’m colorful yet caring and intend to build a pastry empire!
Woah. Grammercy Tavern and Per Se? What is the most valuable “corner office” business lesson you learned from those experiences?
Pay attention to detail, even the salt-shakers make an impact on your guest. We’re in the hospitality industry; create a truly memorable experience for each and every person that walks in the door.
You know the drill – one perfect bite. What would it be?
A well seasoned and properly cooked steak, potato purée with red wine sauce and crispy shallots. Classic, comforting and never disappoints :)
You’re truly a lover and master of the sweet, but you have to eat.Pizza, burger or fried chicken? Why?
My savory obsession is tex-mex! I’m a Texas girl through and through. Chips, queso, cheese enchiladas, roasted salsa, pastor tacos, guacamole, handmade tortillas, chicken fajitas – I could eat it everyday and never tire of it! It’s inexpensive and super satisfying – tons of flavor and always a reason to have a margarita!
It’s a 100% profit share up until a certain multiple of invested capital has been returned, after which it remains a lower percent of profit share in perpetuity. All losses/gains pass through to the investor on a pro rata basis.