Dessert Goals Alumni Vendor Feature: DeLight Patisserie

When did you attend Dessert Goals?

July 2018 in Los Angeles

How did you get your start? 

I am Celine, a pastry lover who trained in a pastry school in Paris. Ever since moving to Los Angeles, I have wanted to create some special sweets that can bring a little love and attention to the people we care about. And so our delicious custom butter cookies were born.
It all started one day when I baked a batch of dainty shortbread cookies for a friend with the message, “Wake up, kick ass, repeat.” Consequently, my other friends began clamoring for their own custom cookies for birthdays and bridal showers. It was after this I realized that the cookies could be used to commemorate all the special occasions that one would usually buy a card for.

In three words, how would you describe your brand?

Customized & Fun & Delicious

What’s your favorite treat to make on your menu? And why?

Custom Message cookies. What I enjoy most about my work is seeing how creative customers get in crafting their messages. I hope my cookies could help people connect with each other and bring joy and a little taste of delightfulness.

What’s the best dessert you’ve ever eaten?

Paris-Brest from La Pâtisserie des rêves in Paris

Where do you find your inspiration for creating new treats? 

I have followed a lot of French pastry chefs on Instagram and marked the pastry I want to try. I go back to Paris once or twice a year so I could try all those pastries I am craving for and get inspired by their tastes, texture, and look.

What advice would you give to someone who wants to start a food business?

It's never a linear journey to start and grow a food business. Sometimes you need to have patience and persistence to increase your exposure, create your clientele, and maintain good relationships with your wholesalers, and being ready to pivot when necessary.

For more info on DeLight Patisserie visit their site and follow them on social!

https://www.delightpatisserie.com

@delightfromparis

Miraya BerkeComment