Born in 1969 in northern Louisiana, Doyle DeForest always wanted to be a pastry chef. His grandfather owned a bakery where the whole family worked, and his mother is still involved with pastries in Nashville.
In 1989, he moved to New Orleans to attend Delgado College where he received his degree in culinary arts. He apprenticed under Great Chefs Kevin Graham and Shane Gorringe at the Windsor Court Hotel in New Orleans, and following graduation he stayed on at the Windsor Court, working his way up the ladder to pastry chef. He then married, moved to Colorado, and worked under chef Nick Malgieri at the Cooking School of the Rockies.
In 1995, he returned to New Orleans to help his mentor, Great Chef Shane Gorringe, open his own Zoe’s Bakery in Covington, Louisiana. Four years later in 1999, Chef DeForest opened his own bakery, Flour Power Confectionery, located in Chalmette, Louisiana, outside of New Orleans, and the Great Chefs television crew showed up to tape him for Discovery Channel’s Great Chefs of America.
Flour Power survived the 2005 Hurricane Katrina and in 2006, Chef Doyle and his wife Ronda expanded the facility as a local theatre playhouse as well. Both his bakery and the playhouse continue to do well into 2016.