Scientist turned French pastry chef opens The Backroom Bakery in Milford's Walnut Beach.


Though much has been said about the culinary “arts,” Gary Dangle is a firm believer in baking as a science—and he should know.


Before receiving his certification as a professional pastry chef from the French Culinary Institute in New York (now known as the International Culinary Center), Dangle, who lives in West Haven, spent 30 years as a chemical engineer for Clairol. And while there are those who might consider such careers as opposing, according to Dangle, they actually “go hand in hand.” Whether you’re mixing up a formula for hair dye or the recipe for a fresh batch of brownies, “you have to be exact” says Dangle, in weight, in measurement and in temperature.


Dangle’s Backroom Bakery held its grand opening on Saturday, Oct. 1 at 10 a.m., and feature everything from oversized chocolate chip cookies made for dunking  to scrumptious Ellen’s Cinnamon Rolls, a family recipe that Dangle learned at the knee of his mother and grandmother as a child growing up in Pennsylvania. (One variation even adds big chunks of apples into the mix—and are like “holding an apple pie in your hand,” says Dangle.) There will also be muffins, scones, gluten-free cookies, coffee cake, pumpkin pie for the holidays…and the list goes on.


The uniting focus at The Backroom will be a strong focus on detail, top-notch ingredients and small batches made from scratch to guarantee freshness and quality. And, yes, that is Gary’s caricature on the bakery’s logo (designed by his late father-in-law, a commercial artist), as he will be the scientist/pastry chef behind each delectable batch.


The Backroom Bakery, located at 17 Broadway in Milford’s Walnut Beach neighborhood, will be open:  Hours Wednesday through Sunday from 9 a.m. to 5 p.m.  For more information, please call (475) 243-4141.