BTB: Kieran Tyler
At Rye Goods, the rhythm of early mornings and the delicate layering of butter into dough come together under the guidance of the bakery’s Head Pastry Chef. A leader whose journey through kitchens across the country has shaped both her craft and her philosophy.
This week, we introduce you to….
Kieran Tyler
Originally from Monrovia, California, her love of baking began at home, shaped by years spent cooking with her parents and baking alongside her grandmother. That foundation instilled a belief she still carries today: creativity grows through curiosity, patience, and encouragement. In the kitchen, she fosters that same mindset with her team, always pushing for growth while keeping the process collaborative and fun.
“I strive to do the same with my daughter to allow her to grow to her fullest potential. I also do this same thing with my staff and continue to push myself forward in trying new ways to expand my knowledge of baking, and to pass that on to my team.”
She trained at Johnson & Wales University in Rhode Island before heading to Napa, where she spent over five years working under Thomas Keller at Bouchon Bakery. After returning to Southern California and a brief stint with Disney, she found her way to Rye Goods after her wife Dani, was hired for bread team. She was drawn in by the team and a memorable slice of coffee cake.
Her days at the bakery start early (around 5 a.m.), reviewing bakes, organizing production, and jumping in wherever needed. From shaping croissants (her favorite) to solving the daily puzzles of a busy kitchen, she thrives in the balance of precision and unpredictability. With 17 years of experience, she brings both structure and energy, often turning routine tasks into fun competitions to keep her team on track and engaged.
One of her favorite memories at the bakery was processing an overwhelming batch of Jimmy peppers for jelly at the early Lido location, laughing through the sheer volume while making sure none went to waste. It’s moments like that that keep the work fun and rewarding. In an industry known for its intensity, she has built a culture rooted in support, humor, and shared passion.
“They make it fun to be at work. We are literally like a family, always laughing and teasing one another, but also pushing ourselves to do better.
When asked what her favorite rye item is, she says she gravitates toward a classic raspberry thumbprint cookie or a seasonal éclair. When it comes to her favorite pastry to make, nothing compares to a croissant, a process she finds both therapeutic and rewarding.
When she’s not at the bakery, her time is just as full. Spending one of her days teaching, on her true day off, she prioritizes rest, family, and the occasional creative cooking project, from homemade buffalo chicken sausage to handcrafted candy bars.
Kieran’s work goes far beyond the pastries that fill the case each morning. It is in the care she brings to her craft, the energy she pours into her team, and the curiosity that continues to drive her forward. As she looks ahead, her focus remains on creating, learning, and mentoring, ensuring that what she builds in the kitchen each day leaves a lasting impact, not just on the menu but on the people around her.