Blackbird (619 W. Randolph St., 312-715-0708) has announced that Bryce Caron, executive pastry chef at Custom House restaurant, has been brought aboard as Blackbird's head pastry chef.
It's less of a job change and more of a homecoming for Caron, who was Blackbird's pastry sous chef back in 2007. He's been with Custom House since 2009.
Having recently polished off an order of Caron's malted-milk donuts with bourbon-chocolate ganache (one of the fun desserts at Custom House), I'm confident that Blackbird made a smart move.