Bringing the “Pastry of the Year” (Food & Wine Magazine 2012), Kouign Amann to NOLA
I just got back to the city I love, am making a comeback, & aim to enhance the pastry business in Nola. We have plans to do Gelatos, Tiramisu, French pastries, & our own versions of Nola classics (King Cake, Shoe sole, modern interpretation of the beignet, the best pecan pie you have never had, etc…) just to name a few.
In the 8 years that I was away, I spent time in Europe & America working in many restaurants. They include The French Laundry in Napa Valley, California, Guy Savoy in Las Vegas, The Capital Hotel in London, England (under Chef Eric Chavot), Maestro, Tyson’s Corner, VA (under Chef Fabbio Trabocchi), & The Spielweg Romantik Hotel in the Black Forest, Germany. I am a (CIA) Culinary Institute of America Graduate & before Katrina I spent time in Commander’s Palace, Stella, & working for Chefs like John Besh, Michael Sichel, & Tom Wolfe.
My wife, Lya is a pastry chef trained in Europe & a Le Cordon Bleu (London) graduate. We had our first child a year ago in Salt Lake City. During that time, I had to do pastries out of necessity to take over for Lya & have been at it for the last year and a half there. Now that we are back in New Orleans, we will be opening a pastry shop named La Petite Sophie Patisserie, after our little girl, Sophie.
Please look at our pages, help us get our kickstarter project seen by as many people as possible, & make our dream a reality. We are trying to raise a modest sum with goals towards being self-employed in a field where we have the training, experience and passion to succeed. We invite you to become an integral part of La Petite Sophie Patisserie. Join all of the generous friends, family, & supporters helping us get a foothold in the extremely competitive food arena that exists here.