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    Master Baker

    Pastry chef Ruben Torano makes treats worth a special trip to CBD Provisions

    Teresa Gubbins
    Nov 14, 2013 | 2:28 pm

    To our ongoing list of the wonders found at The Joule, add Ruben Torano, pastry chef extraordinaire and culinary rising star. Torano, whose previous appointments include Nobu and Nana, is making waves not only for his comprehensive range, but also for his pastry prowess and sweet innovation.

     

    Whether it's newfangled pop tarts, a muffin filled with an egg or a tres leches cake made with cornmeal, Torano is establishing his oeuvre as worth its own special trip. His workload includes pastries for Weekend Coffee, desserts for CBD Provisions, banquet meals and treats for in-room dining. He does cakes, cookies, ice cream, scones, puddings, all of the breads and — the Holy Grail of yeast — croissants.

     

    "I'm just pulling a batch out of the oven," he says. "We make them from scratch here, for Weekend and for CBD Provisions. I don't think people know that yet."

     
     

      Whether it's newfangled pop tarts, a muffin filled with an egg or a tres leches cake made with cornmeal, Torano is establishing his oeuvre as worth its own special trip to The Joule.

     
     

    To be clear, Torano is not a new hire; he was also pastry chef at Charlie Palmer. But that menu was more cut-and-dried. Now under Consilient's wing, he's being encouraged to come out of his shell.

     

    "When Charlie Palmer first opened, what we made was dictated by a pastry chef elsewhere," Torano says. "Later on, it evolved to where I could do some changes. And then when had the tart cart, where I did six kinds of tarts daily."

     

    With the opening of CBD, he got a bigger kitchen and a new batch of "toys," including a sheeter, the mechanical rolling machine used to make croissants and other laminated doughs. CBD's current menu of desserts includes banana pudding, sweet corn cake, fruit cobbler and bread pudding. He expects to rotate seasonal items in and out, and he has a crazy chocolate dessert in the works.

     

    "I'm waiting to get [chef] Michael Sindoni's approval, to make sure he's happy with them," he says.

     

    The bread pudding is hardly recognizable as such, with its fine, non-chunky texture. "I like my bread puddings to be creamy and velvety, more like a pudding," he says.

     

    The corn cake is his spin on tres leches cake, and it's getting lots of wows. "My wife is Mexican, and we eat a lot of Mexican food," Torano says. "I was trying to think of something that's indigenously Texas or Tex-Mex.

     

    "I wanted a dessert that was similar to a tres leches, but I took it a couple of steps further, with a sweetened corn cake. And yet the result is not too sweet. And there are a lot of local ingredients that work well with it, such as goat cheese from Caprino Royale, and I use a sorghum syrup with goat's milk."

     

    Another talker has been the savory financier, served at Weekend, with an unusual combination of cornmeal, blue cheese and rosemary.

     

    Before the Joule, he was at Nana for two years, where he worked with Anthony Bombaci. "That was another situation where I did the hotel and restaurant," he says. "Anthony taught me a lot of the new modern techniques."

     

    But his biggest influence was his father Rafael, also a pastry chef, formerly at the Warwick Melrose Hotel.

     

    "This may sound corny, but I gotta give a lot of credit to my father," he says. "He tried to sway me away from doing pastry. But growing up, it's a dynamic; you learn to love it.

     

    "He is the one who taught me how to temper chocolate, when I was only 10 years old. He was trying out for one of those Olympic baking teams, and he needed help."

     

    He went on to graduate from Johnson & Wales with a bachelor's degree in baking and arts. "I've been doing it for almost 17 years, if you count the paying jobs," says Torano, who is 34. "If you count my childhood, it's been even longer."

    Pastry chef Ruben Torano is making waves at the The Joule hotel in downtown Dallas.

    Ruben Torano of CBD Provisions
      
    Photo by Mei Chun Jau
    Pastry chef Ruben Torano is making waves at the The Joule hotel in downtown Dallas.
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    Where to eat

    Where to eat in Dallas right now: 10 best new restaurants for July

    Raven Jordan
    Jul 10, 2025 | 6:18 pm
    Frenchie
    Frenchie
    Natalie salad at Frenchie

    The July edition of Where to eat, CultureMap Dallas' monthly column of the hottest restaurants, has an exciting range of cuisines and locations: from a new bistro in McKinney to an impressive Indian restaurant in Coppell to a downtown Dallas cafe to a mom-and-pop taqueria in Oak Cliff.

    Here's where to eat in Dallas right now:

    Boxed and Brewed
    Downtown Dallas cafe from Boxwood Hospitality features boxed lunches, breakfast sandwiches, croissants, and breakfast tacos. They do it gourmet style with offerings such as a curried veggie goat cheese wrap, Mediterranean chicken sandwich, and Greek salad. They're open in the U.S. Post Office at 400 N. Ervay St. during classic downtown worker hours: Monday-Friday for breakfast and lunch.

    Centro on the Square
    Italian bistro from acclaimed restaurateurs George Stergios (Knife Steakhouse Plano) and Brian Dunne (Mexican Bar Company) has made its long-awaited debut on McKinney’s downtown square in the former Harvest space (which relocated in 2023). The menu features hearty Italian-American dishes like chicken meatballs, mussels, cacio e pepe pasta, short rib ravioli, chicken marsala, soups, and salads. They also served grilled items including salmon, red fish, and chicken.

    Donde los Tacos
    Small taco shop in Oak Cliff in a former gas station is a mom-and-pop from first-time restaurant owners Martin and Jennifer Reyes who are putting lots of love into this small, cozy spot. Their tacos include trompo marinated pork, chicken, chorizo, fried shrimp, a slow-simmered beef called suadero, a ribeye taco, and a vegetarian taco made with plant-based protein. Appetizers include guacamole & chips, queso, and Mexican street corn. The majority of their tacos are $3 but on Tuesdays, they offer a $2 taco deal.

    Ella
    American bistro in the old Chido Taco Lounge space brings elevated eats to Preston Hollow Village. The concept is from Chido Taco Lounge founder Blaine McGowan and executive chef Kyle Farr, with Michelin-awarded Julian Shaffer leading the bar program. Their menu features shrimp and masa dumplings, pork cheeks, steak frites, and sides like broccolini and truffle fries.

    Flamant
    European cocktail bar and bistro that cooks over an open flame is now open at the Boardwalk at Granite Park in Plano. The restaurant is from acclaimed restaurant team Tanner Agar and Taylor Rause, and is a sibling restaurant to award-winning restaurants Rye and Apothecary. The menu features flavors from Portugal, Spain, France, and Italy with dishes such as faux gras, pasta, wood fired Wagyu burger, and pepperoncini chicken. They also offer weekend brunch with frittata and cannoli French toast.

    Frenchie
    French concept from Travis Street Hospitality (Le PasSage, Georgie) recently opened in the former Corner Bakery at Preston Center Plaza, which closed after 23 years in 2022. The restaurant is a French brasserie, serving casual lunch and dinner. There are dishes such as crepes, quiches, oysters, steak frites, and onion soup.

     Silk Road Indian Silk Road IndianSilk Road 

    Mas Chingon
    Sports bar and restaurant with a lively atmosphere recently opened in Bishop Arts dishing out Latin vibes and a Mexican-Latin menu. Standout dishes include tacos, Mexican burger, al pastor burger with both a beef patty and al pastor, elote coated in Hot Cheetos dust, and ceviche. They also do bar food such as a burger, chicken wings, and an over-the-top $350 Cowboy steak.

    The PoBoy Shop
    Sandwich shop obsessed with po’boys is a spin-off of Evan’s Meat Market now open in Preston Center. Founder Evan Meagher is drawing on his Louisiana roots on po’boys and sandwiches such as fried shrimp, fried bologna, turkey, and pastrami, available in 4-inch and 8 inch sizes with Cajun sides such as dirty curly fries topped with grilled boudin or Zapp’s Potato Chips.

    Ruthie's Cafe
    Do-gooder cafe that started out as a food truck is bringing new life to South Dallas. They serve grilled cheese sandwiches — solo or with tomato tomato soup — including one stuffed with brisket. There's also breakfast including sandiwches, a power bowl, and a chicken sausage & bacon wrap. They just added a coffee bar, in response to customer demand, with creative espresso drinks such as Nutella latte, Horchata, and Matcha latte.

    Silk Road Indian
    Indian concept from a hospitality trio recently opened in Coppell. The restaurant comes from Prinu Prasannan, Sushil Kumar, and Sreekumar Madolil, who have roots in the Kerala state in India but met in Dallas. They serve a range of vegetarian dishes such as vegetable samosas and tikka masala. They also have non vegetarian and Indo Chinese dishes including biryani, butter chicken, fish curry, and egg curry.

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