Gayer gained fame as the Executive Pastry Chef for Charlie Trotter’s and Trotter’s To Go in Chicago, where she also partnered with Trotter to write, “Charlie Trotter’s Desserts.” In 2004, she moved to the Twin Cities to become the executive pastry chef for the Franklin Street Bakery where her pastries were proclaimed “grand-slam spectacular” by Star Tribune restaurant critic, Rick Nelson. In late 2005, she left Franklin Street Bakery to join Le Cordon Bleu as an instructor and also became Executive Pastry Chef for Minneapolis four-star restaurants, La Belle Vie and Solera in 2007. In 2008, Gayer fulfilled her dream by opening her own bakery-Salty Tart in South Minneapolis in the Midtown Global Market.
Salty Tart features Gayer’s extraordinarily stylish to free-form rustic creations. Sweet to savory selections like creamy coconut macaroons, golden rosemary corn cakes, pastry cream filled brioche and savory puff pastry all perfectly compliment the custom desserts and breads made fresh daily. Gayer features the best in seasonal fruits, flavors and baking creativity. In addition, each summer Michelle participates in the Minnesota State Fair introducing her famous “crack-a-roons” to thousands of people from all over the great state of Minnesota.