About Little Heron Bakery & Market
Little Heron (Egretta Cerulea) - beautiful and elegant; it imparts a feeling of wisdom, patience and transformation. These same words can be used to describe what it takes to honor the art of viennoiserie (French Viennese pastry-making).
Nestled among the bright green branches of hundreds of cypress trees and the cool, serene waters of Fountain Place sits Little Heron Bakery and Market. Specializing in viennoiserie, baked goods, sandwiches, coffee and wine, Little Heron is reminiscent of a stroll through Vienna or the Rue Montorguiel in Paris.
Old world charm with modern elegance.
Little Heron was born out of the oil painting by C. Ford Riley which hangs over the fireplace in Cypress next door. The name is a nod to the culinary team that makes up the fine dining experience at Cypress. Out of heir inspiration, experience and ovens come the offerings of Little Heron. An everyday village bakeshop and market, where goods are baked in-house and wines are selected by our resident sommelier. Open for breakfast and lunch, Little Heron offers an opportunity to be transported from the hectic world to a tranquil setting amongst the fountains and trees.
Little Heron is proud to be the first Dallas community partner of La Colombe Coffee Roasters of Philadelphia, PA. La Colombe, meaning “Dove” in French, has brought café culture to America for over 30 years, through warmth, hospitality and exploration. The Dove and Heron embody a symbolic balance in life.
Executive Chef Joseph Rolling
Chef Joseph is classically trained in European cooking techniques and worked under Michelin 3 star Chef Pierre Gagnaire,and got his East Asian influence working under Chef Roy Yamaguchi and Chef Morimoto. Furthermore, he worked at Gilt Restaurant, a Michelin 2-star restaurant in NYC, where he worked under his mentor Justin Bogle. Additionally, he spent time staging at restaurants such as The French Laundry and also spent time at Kapscandy Winery while living in Napa, California.
Executive Pastry Chef Daniel Rosales
Executive Pastry Chef Daniel Rosales, a Detroit native, discovered his passion for baking at an early age—long before he could properly reach the countertop. By high school, he had already begun his professional journey, taking custom orders for cakes and desserts from home.
Following graduation, Daniel relocated to Dallas and enrolled at Collin College, where he earned an Associate’s Degree in Baking & Pastry Arts along with a Certificate in Advanced Pastry Arts in 2018. He went on to refine his craft under several esteemed pastry chefs across the Dallas–Fort Worth area, steadily building a reputation for precision, creativity, and discipline.
At just 23, Daniel was selected as a VIP Pastry Chef for the 2021 U.S. Open in New York City. Soon after, he appeared on Holiday Wars (Season 4), where his team finished as runner-up. More recently, he competed on Crime Scene Kitchen (Season 3), earning a place as a finalist.
Today, Executive Pastry Chef Daniel Rosales leads the pastry program as Head Pastry Chef for Cypress Club & Little Heron, where he oversees the creation of house-made breads, croissants, baked goods, and refined plated desserts. Driven by curiosity and a commitment to craft, he continues to push boundaries—redefining what dessert can be through thoughtful technique and unexpected flavor combinations.
David Bachrach
David Bachrach, General Manager of Cypress Club and Little Heron at Fountain Place, brings a refined, globally influenced approach to hospitality—rooted in both tradition and experience. Born and raised in Zagreb, Croatia, he developed an early appreciation for food, wine, and the art of welcoming others. He studied business economics and tourism hospitality before earning certification through the Court of Master Sommeliers, further deepening his expertise in wine, service, and the overall guest experience.
Prior to leading operations at Cypress and Little Heron, David served as General Manager of Chef Thomas Keller’s The Surf Club at the Four Seasons in Miami. During the period David led and managed operations at Le Jardinier and L'Atelier de Joël Robuchon, the teams achieved their first—and highest at the time—accolades in Florida, earning one and two Michelin stars respectively, along with recognition for Best Cocktail Program by Michelin Guide.
Earlier in his career in New York City, David held roles across both dining room and beverage programs, including at Crown Shy and Daniel, where he developed a strong foundation in fine wine, overseeing a cellar featuring exceptional selections from Burgundy, Bordeaux, and the Rhône Valley. His experience also includes leadership positions with Mandarin Oriental, New York.
Today, he oversees all aspects of the guest experience at Cypress and Little Heron, leading the teams with a focus on precision, warmth and consistency while the core philosophy remains simple: true hospitality is about creating genuine connections, memorable experiences, and ensuring every guest feels genuinely cared for.
