The Mill Kitchen and Bar is happy to welcome Pastry Chef Lauren Holte to the team and her new dessert menu is live!

Lauren Holte brings a decade of professional pastry experience to the kitchen, including formative years at High Road Craft Ice Cream, Sia’s in John’s Creek, and Meehan’s Public House. This northern native from Chicago honed her dessert skills in Ashville, NC at The Inn at Biltmore Estates and other popular restaurants like The Bull and Beggar, where she worked under Chef/Owner Matt Dawes. She took the reins when she opened Misty Mountain Bakeshop in Asheville with her husband, Branden Holte, Chef de Cusine at The Mill Kitchen and Bar. When the culinary duo moved back to Atlanta with their daughter, Lauren was naturally lead to our fresh farm to table restaurant with seasonally updated dessert menus. Excited to share her knowledge and her desserts with the community at The Mill Kitchen and Bar, Lauren’s sweet treats are the perfect end to a great meal.