Saturday, May 7, 2022 at Grand Tasting & Auction
Roger Potter, a native of Kansas City, always had a passion for baking. He began his career as a pastry cook in Dallas, Texas, moving on to work in fine-dining restaurants followed by pastry positions in Austin, Texas.
He decided to expand his knowledge and career by moving to the DC area and attended L’Academie de Cuisine’s pastry arts program graduating in 2005. During the program he interned at Clyde’s Restaurant Group’s 1789 Restaurant. Chef Potter continued working for fine-dining restaurants in DC including The Source, 701 Restaurant, a stint at Straight Wharf Restaurant on Nantucket Island and most recently as Executive Pastry Chef at The Tabard Inn.
In 2021, Chef started working on the foundation for his own company- and later that year launched RoPo Bakery. The bakery curate’s pastry boxes, changing weekly with seasonal offerings ranging from salted caramel donuts, rhubarb-hibiscus tarts, coffee nib shortbread, banana-Nutella crostatas, hot-cross buns, and stollen. The bakeries focus is on freshness, intriguing flavor combinations, and a wide variety of items creating artisanal food that reflects his respect for the beauty of simple, high-quality ingredients. “I want to cook with that style, flavorful, unpretentious, fresh, and memorable.”