ST Patisserie Chocolat – Costa Mesa – November 2016 – 2 yrs


chef-stephaneJUST OPENED

Southern California’s destination for inspiration, and a premier interior design, culinary, event, and boutique-shopping haven,SOCO, has today announced that highly-acclaimed Pastry Chef Stephane Treand, Meilleur Ouvrier de France(M.O.F.) will open his first pâtisserie in the United States ST Pâtisserie Chocolat & The Pastry School this fall. Chef Stephane’s school in San Clemente, CA is moving to SOCO, which is quickly becoming a hub for food and beverage professionals to take classes with some of the best instructors in the industry.

ST Pâtisserie Chocolat & The Pastry School will offer a rotating selection of sweets, showcasing seasonal ingredients, innovative techniques, and new forms of artistry. The first offerings will focus on Chef Stephane’s interpretation of Paris-style macarons, chocolate truffles, eclairs, a special “built to order” tart, and traditional tarts with a creative twist, all made with fresh ingredients sourced from the SOCO Farmers’ Markets. The menu, which also includes coffee and hot chocolate, will rotate based on customers’ preferences, as well as what is fresh, seasonal. Chef Stephane also plans to create a special, weekly, one-off cake, highlighting a new technique, presentation, flavor profile, or ingredient, which will be available for customers to view on Saturdays.

Considered one of the top Pastry Chefs in the world, Chef Stephane is a master craftsman, an innovator, and a mentor to pastry chefs the world over. With decades of accolades, awards and honors behind him, Chef Stephane continues to re-imagine the art of Pastry every day, leading the way for modern pastry internationally. He chose to relocate his pastry school to SOCO because he believes it is offering the best epicurean classes in Southern California LCA Wine & Neptune School of Wine offers classes for sommeliers ranging from basics to master classes, and many bakers take Chef Stephane’s classes when deciding to open their own bakery.

The design and aesthetic of the bakery and school encourages interaction with guests.The windows into the kitchen and adjacent school will be treated as performance areas, where Chef Stephane and his team will create various pastries, displaying the level of intricacy and care involved in creating each work of art. The school will offer classes for students of all ages, and will also have classes catered to families, since that is a large part of SOCO’s demographic.