New Hotel du Pont pastry chef expanding bake shop offerings

Leah Steinberger has a dozen years under her belt at the Hotel du Pont, and now she's ready to unleash her creativity.

Steinberger is the new executive pastry chef at the downtown Wilmington landmark at 11th and Market streets. She will oversee all pastries available at the hotel and its restaurants and plans to expand the bake shop offerings.

"We definitely have some changes in the works," Steinberger says, adding that the new menu reflects recent renovations to the hotel's lobby, cafe and other areas. "We have some fun, new additions." 

Steinberger says she's hoping to reach more retail customers than ever before through the popular holiday bake sales at the hotel – the next one will be around Halloween –and by increasing orders for cakes, breads and other pastries.

Customers now can go to the hotel's website and see a menu and gallery of what the bake shop offers.

"It used to be a kind of this secret society. Only some people knew that you could order wedding cakes and baked goods through the hotel, but I want more people to know about it," she says.

In addition to wedding cakes, the bake shop sells 9-inch apple, cherry, lemon meringue, key lime, banana cream, chocolate cream and other kinds of pies for between $12-$15. There are cookies, including chocolate chip, oatmeal raisin and the hotel's signature macaroons, for $1.50 to $8.

Breads ($3-$4.25) for sale include French baguettes, semolina sesame and cranberry cider walnut along with white and multigrain dinner rolls. Among the assorted baked goods ($4.50-$10) are muffins, danish, scones, cinnamon raisin loaf, brioche bread logs and pan au chocolat croissants.

A 48-hour notice is required for orders which can be emailed to Lsteinberger@hoteldupont.com or by calling 302-594-3120. Items can be picked up at the hotel's front desk. The hotel accepts cash, credit cards and checks.

Some desserts are offered in clear, almost jewel-box like plastic containers, and the Hotel du Pont's signature macaroons also can be purchased at the hotel's gift shop. 

While plans are still being finalized, the hotel's renowned pastries will likely be available for sale in a kiosk in the new food hall known as DE.CO now under construction. The food hall will be located in the DuPont Building, which also houses the Hotel du Pont. 

The 250-seat food hall will have eight restaurant stalls, an atrium bar and a private event space. The $3.5 million project is a collaboration between Wilmington's The Buccini/Pollin Group, the new owners of the DuPont Building and the Hotel du Pont, and Seawall Development, a company that developed Baltimore’s food hall, R. House. 

It is expected to open by the end of the year.

Steinberger, 34, studied culinary arts at The Art Institute of Philadelphia. She initially was interested in savory foods, and started out as a line cook at the Hotel du Pont. But after a few baking and pastry classes, Steinburger fell in love with sweets. She returned to the school in 2007 and received a degree in Baking and Pastry.

Steinberger became pastry sous chef under longtime Hotel du Pont executive pastry chef Michele Mitchell in 2014. Mitchell left her position in January 2018 after almost 20 years and now creates wedding cakes and other confections through her business Michele Mitchell Pastry Designs Inc.

Changes have been made to the hotel's seasonal menu and Steinberger, who works with a team of six pastry chefs, is now showcasing her own creations. A new menu will be unveiled this week.

"My concept to the menu is bring a little fun and whimsy," she says. 

Blonde on Blonde ($10) is a new caramel blondie featuring banana dulce de leche, passionfruit curd and amber chocolate.

Steinberger displays her love of mixing savory with sweet with a dessert known as Strawberry Moon ($10). The pecorino cheese sponge cake has honey strawberries, basil ice cream, pine nuts and date nectar. 

One thing that won't change is the hotel's famed macaroons. The almond cookies have been a part of the hotel for more than 50 years and will remain its signature confection.

"The macaroons, we can't touch," Steinberger said.

Upcoming Events at Hotel du Pont's Green Room

Midsummer Night's Dream Afternoon tea 3 p.m. daily from Aug. 6 to Sept. 4. The tea includes pastries, scones and sandwiches. $24 per person, gratuity is additional. 

Murder Mystery Dinner 6 p.m. Sept. 21. Assemble clues, interrogate suspects and enjoy a dinner buffet. $48 per person, gratuity is additional. 

Stateside Vodka Dinner 6 p.m. Sept. 28. Three-course dinner is $55, gratuity is additional. Must be 21 and older.

Mad Hatter Tea 3 p.m. Sept. 30 inspired by Alice in Wonderland. $24 per person, gratuity is additional.

Louis Latour Wine Dinner at 6 p.m. Oct. 11. A four-course dinner paired with Louis Latour wines. $75 per person, gratuity is additional. Must be 21 and older.

Canvas and Cocktails 6 p.m. Oct. 18. Recreate Claude Monet's "Path to the Beach." Brush, palette, canvas provided. Includes cheese and crackers and wine. $50 per person, gratuity is additional.

Masquerade Ball, 6 p.m. Oct. 26. Dinner, dancing and dressing up. Guests are encouraged to come in Carnival masks and Gothic/Romance-era costumes. Prix fixe dinner will be served, and a five-piece band performs. $150 per copule, gratuity is additional. Must be 21 and older.

Reservations are required for all events. Call 302-594-3154.

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Contact Patricia Talorico at (302) 324-2861 or ptalorico@delawareonline.com and on Twitter @pattytalorico