Till Dynamic Fare owners Magdiale Wolmark and Cristin Austin recently tapped Brooklyn pastry chef Perrie Wilkof for Izzy & mo, their deli and artisanal doughnut shop. Wilkof, who studied pastry arts at the French Culinary Institute, most recently worked as a baker at Brooklyn hotspot Pies 'N' Thighs. She arrived in Columbus in July.

Till Dynamic Fare owners Magdiale Wolmark and Cristin Austin recently tapped Brooklyn pastry chef Perrie Wilkof for Izzy & mo, their deli and artisanal doughnut shop. Wilkof, who studied pastry arts at the French Culinary Institute, most recently worked as a baker at Brooklyn hotspot Pies 'N' Thighs. She arrived in Columbus in July.

Tell us more about Pies 'N' Thighs.

It's an iconic Williamsburg hipster joint. Three really talented female chefs started the restaurant in the back of a seedy bar, but it was so popular they took a break, worked for a year to save money, and then opened it in an independent location.

It's a modern take on Southern cuisine, so the "thighs" refers to their killer fried chicken, and they serve classic sweet pies for dessert such as Key lime, rhubarb and banana cream. They use a lot of seasonal ingredients, and there's a lot of mixing of sweet and savory.

I spent most of my time baking pies and also made cake and yeast-raised doughnuts every morning, cookies, waffles to go with the chicken and tons of seasonal, fresh drinks. They've been in lots of publications and were recently on "Diners, Drive-Ins and Dives," which was pretty wild.

Why move to Columbus?

I loved New York, but it's a very intense living environment and extremely expensive, so I'd been thinking of moving for a couple years. Though they met in New York, both of my parents are from Ohio, so I spent much of my childhood with my grandma in Westerville stuffing my mouth with Graeter's and nearly drowning at Wyandot Lake.

I love Ohio, and some of my family still lives in Columbus, and when I visited in January I saw what an incredible food scene is developing here. Once I discovered Till was opening a doughnut spot, I had to tune into the cosmos, which were clearly telling me this was the place to be.

What kinds of doughnuts and treats can we expect?

I love good, old-fashioned American desserts with a playful and fresh spin. Even though I am classically trained, I want my desserts to be relatable, and Izzy & mo is taking a very similar approach to creating its doughnuts.

We'll be serving the classics-sugar raised, jelly-filled and cake doughnuts-all of the components made from scratch using classical methods.

At Till, Magdiale and Cristin have been working with a coffee roaster to bring biodynamic coffee to the restaurant, and I'll be developing an exciting pastry menu to complement that, as well as some new additions to the dessert menu that will be a little more complex and extremely delicious.