To understand how a pastry counter pulled off a savory culinary coup, one must understand Chef Chris Hanmer. Before opening doors at 65 South Phillips Avenue in 2013, Hanmer made culinary headlines by becoming the youngest American chef to win a World Pastry Team Championship. His national profile exploded after winning Season 2 of Bravo's Top Chef: Just Desserts.
When Hanmer chose Sioux Falls over Chicago or Las Vegas, industry insiders questioned whether an ultra-refined European bakery could thrive in the Upper Midwest. Hanmer answered with technical rigor. Over the past decade, CH Patisserie has anchored downtown retail foot traffic. Its display cases feature glossy chocolate entremets, flaky almond croissants, and jewel-toned French macarons that rival those found in Paris's 6th arrondissement.
That reputation set up an irresistible paradox. When the bakery introduced a savory entry for the DTSF Burger Battle, food enthusiasts initially met the announcement with disbelief. Pastry chefs operate in grams and precise hydration percentages; traditional burger cooks rely on searing griddles, smoke, and rendering animal fat. Hanmer saw an opportunity to bridge that divide.
