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At Chacónne Patissere, you’re in for a sweet treat. Chacón posts pic after gorgeous pic of apple huckleberry crostadas glazed to perfection, tempting maple bourbon pecan tarts ready for their closeup, perfectly profiled horchata cake, toasted hazelnut brown butter beauties coated in cognac ganache and candied nuts, all fabulously photogenic and rustically regal. Chacón comes from a pastry pedigree, with stints at Tartine and Chez Panisse in San Francisco and Noma in Copenhagen, so as drool-worthy as his creations are to look at, they taste even better. Juan Carlos (Charlie) Mendoza Monroy formerly of Pane Bianco joins Chef Mark as Sous Chef and Alicia D. Polak of Kreate Advisors (Chef Mark’s former colleague of 10+ years) joins as the CIO/CFO and Advisor.