Inspired by love of baking for friends and family, pastry chef Britt Castro dropped out of business college in San Diego to enroll in culinary school. Graduating in 2013 from Austin’s Auguste Escoffier School of Culinary Arts with perfect marks, she learned how to make bread at the Noble Sandwich Co. before moving on to Hai Hospitality. From there she then landed at Hotel Van Zandt as lead pastry cook, working hand in hand with Callie Speer, who at the time was Executive Pastry Chef for the hotel. Though in charge of all the pastry departments at the hotel, Castro nonetheless longed to create food that was an expression of her personal vision. At Holly Roller, her menu is full of uncomplicated, delicious favorites that showcase fresh, seasonally available ingredients—an approach she hopes will create lingering food memories for all who taste her fare. Oh, and there will be a lot of sprinkles.