Today we’d like to introduce you to Romain Mores.
Hi Romain, please kick things off for us with an introduction to yourself and your story.
I was born and raised in Bordeaux, France where I discovered the love for baking around 12 years of age.
When I turned 15, I started an apprenticeship for six years working for different Patisserie shops.
When I turned 21, I decided to move to the US (San Diego) where I started working as a sous chef in a local French bakery.
Meeting my wife here was a big change in my life and after traveling to Australia and Europe together, we decided to finally stay in San Diego.
During the challenging 2020 pandemic and after getting layed off I decided that it was time for me to start my business in order to express my creativity.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Not having savings, it was impossible for me to start the business alone. After meeting Damien back in august of 2020 having the same ideas, we decided to start Bonjour Patisserie as a partnership.
Damien being in charge of the marketing and business development and myself as the pastry chef and content creator for our Instagram and website.
After a really busy and challenging holiday season, Damien decided that he was not willing to sacrifice his family for a business.
We then decided to part way while staying in a healthy relationship.
Working alone from January until March was the toughest part of my career as a pastry chef.
Now having two employees and four farmers market, we are able to create more and more exciting creations.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
More than creating colorful and eye-catching fine desserts, about four years ago, I fell in love with lamination and decided to make it my number one goal.
Millions of croissants and viennoiseries are eaten every year around the world but my goal was to make these simple treats a mesmerizing layered pastry.
As I’m learning everyday, I feel like I’m close to the «perfect croissant» in my opinion.
What sort of changes are you expecting over the next 5-10 years?
I would like Bonjour patisserie to become a multiple location luxury breakfast and dessert storefront.
- Plain croissant $4
- Chocolate croissant $5
- Individual size dessert $9
- Trio dessert bites $10
- Breakfast combo box $28
- Email: Contact@bonjourpatisserie.com
- Website: Bonjourpatisserie.com
- Instagram: @patisseriebonjour
- Facebook: Bonjour bakery & pâtisserie San Diego
- Yelp: Bonjour patisserie