You are enveloped in the delectable scent of fresh pastries and desserts as soon as you enter Ganache Patisserie in OKC’s Chisholm Creek. The pastry case is filled with classic croissants and macarons, as well as more unique creations like hazelnut cream pain au chocolat and yusu-blackberry bonbons. Each is as beautiful to look at as they are delicious to eat.

Laura Szyld and her husband, Matt Ruggi, had a dream to make people happy with their food, so they moved to Oklahoma and opened Ganache, a European-style bakery and cafe, in March 2018. Szyld is originally from Argentina and Ruggi is from Italy. After she graduated from the Escuela de Arte Gastrónomico with a bachelor’s degree in Culinary Arts, the couple traveled around Europe and trained further in France and Italy before coming to the states.

While living in Connecticut, Szyld’s father was recruited to work at OU. He convinced the couple to visit Oklahoma, describing the state as “a perfect secret – a great place to live.” The couple came, fell in love with the state, and felt it was a great spot for them to grow their business, because “people had a growing interest in food and new ideas,” says Szyld.

What she loves most about her job – and the reason she became a chef – is her ability to make people happy through food.

“As a kid, I loved to invite people over, cook for them, and have parties,” she says. “I realized that making people happy through food made me happy. Some people find joy in art and some in music. But I find joy in food; it fills my heart to see others enjoying what I do.”

In Argentina, sitting down to dinner together was a big deal in Szyld’s family. Her grandmother did a lot of cooking and her parents enjoyed entertaining.

“The idea of sharing meals started from the beginning, even though they [Szyld’s parents] weren’t always cooking,” she says. “Sitting down to the table was a sacred moment. We needed to sit down, talk about the day, share a meal and connect over food.”

Although she’s classically French-trained and prepares mostly French cuisine, there are still touches of home that she can’t live without. Alfajores or caramel puffs – cornstarch cookies with caramel – are an Argentinian and Italian mix. Cornettos are sweet honey street croissants that are a mix of an Argentine medialuna and a classic Italian cornetto. Then there are the dulce de leche macarons.

Combining French, Argentinian and Italian flavors work well together for Ganache, and people are receptive to it. The savory dishes offer a touch of sweetness, but the sweet dishes aren’t too sweet.

In July 2022, the Oklahoma City Museum of Art approached Szyld about offering sweet and savory grab-and-go options inside the newly renovated Museum Store.

“I’m really excited about it; it’s going to be a great space,” she says, “It’s a great quick service with great food.”

This past fall, “Museum Store x Ganache!” opened, serving a mix of favorite pastries and new offerings like beef empanadas and the MOA tart – pistachio frangipane with cherries, milk chocolate ganache and raspberries.

Laura’s Favorite Pumpkin Soup

“I created this recipe by taking inspiration from my grandmother’s sweet soups and my time working at the animal kingdom lodge with their African spices. You can replace the squash for sweet potato, carrots or parsnip for a different twist. It is also a great base for risotto or pasta sauce.”

1 quart Vegetable stock

1 large Butternut squash

2 small Onions

1 teaspoon Cinnamon

1/2 teaspoon Ginger

1/2 teaspoon Coriander 

1/4 teaspoon Nutmeg

1 teaspoon Salt

1/4 teaspoon Pepper

2 or 3 tablespoons Honey 

1/2 cup Heavy cream

Chop the onions and butternut squash into large chunks.

Sauté the onions with extra virgin olive oil or butter. 

Cook them in low heat until they are translucent and taste sweet. 

Add the butternut squash and cook for 5-10 minutes, until the outside of the squash starts to feel soft. 

Add the spices and cook for one more minute. 

Add the stock and boil covered until all the vegetables are soft. 

Blend with a processor or blender until smooth.  

Add heavy cream and honey and adjust seasonings.

Serve with brioche croutons and enjoy!