About jl patisserie

After graduating from Boise State University, I realized the United States was lacking in fresh, wholesome foods. Being part of those who believe in the importance of quality ingredients and artisanal practices, I decided to follow my passion and traveled to Paris to become a chef.  I had the opportunity to complete my training at Le Cordon Bleu Paris in both cuisine and pastry before continuing under the tutelage of some of the best chefs in Belgium and Paris. 

Passionate about pastries that can combine indulgent flavors and decadent textures, I always emphasize the importance of savoir faire without neglecting my most important role: bringing joy and a taste of European culture to our community. 

 While sweet childhood memories and traditional flavors are the inspiration, my hope is to innovate our pastries with the newest ingredients and a sense of simplicity and exclusivity.