Today we’d like to introduce you to Elissa Benjamin
Hi Elissa, we’d love for you to start by introducing yourself.
Growing up in San Diego with a French mother instilled a love for food in me very young – especially pastry. I have always been called “gourmande” by my mother, a word that is hard to translate but connotes an irrepressible love for delicious food, and in my case refers to my absolute love for sweets. At around age 10, I started planning to go to culinary school. I loved being in the kitchen with my mom and grandma, and trying my own hand at making elaborate multi-course meals for friends in high school.
I went into pastry because I love making people happy. The moment someone walks into a pastry shop or sees their dessert arrive on the table, there is such a look of childlike wonder and delight. I want to help everyone feel that way, as often as possible. I have also always loved the intersection of food and science. I find the chemistry behind baking and cooking reactions fascinating, and it also helps me celebrate my love for science.
I bought the California Cafe in August 2024 as my first brick-and-mortar shop. My chocolate business, Chocolate by E, had outgrown my home kitchen and I was looking for somewhere to expand to. The cafe gives me a chance to experiment with sweet and savory, and have more customer interaction. So far I am loving it!
We all face challenges, but looking back would you describe it as a relatively smooth road?
One of the biggest obstacles has been simply being a woman in the culinary field. While I have seen improvements over the 10+ years I have worked in kitchens, from five-star hotels to boutique pastry shops, there is still a lot of rampant misogyny. When I was only a few years into this career, I went to learn from an acclaimed pastry shop in France in the town my mom grew up in. Not only was I the only woman in the back, the man in charge of the viennoiserie told me women can’t make croissants because our hands are too warm. The 15 year old apprentice later told me that women can’t be pastry chefs because this is clearly a man’s job – women are too weak to handle the bags of flour, much less the stressful lifestyle.
Beyond that, kitchens can be an incredibly toxic environment. As of 2024, reports from American Addiction Centers claim that 1 in 10 kitchen workers are using drugs while on shift, and 1 in 20 report drinking on the job. 40% of food service workers consider casual drug use a part of the culture.
I strive to create a place where everyone feels welcome. I want my cafe to be a different kind of kitchen experience: one where each employee is treated with respect and listened to, and one where we can have fun while creating amazing products.
Appreciate you sharing that. What should we know about CHOCOLATE by E and California Cafe?
I am best known for my creativity. While I do spend a lot of time making sure the chocolates look beautiful, I am most proud of the fillings and combinations. Since I change the flavors every month, I really get to flex my creative muscles! I love creating chocolates that make people stop and think about how they think those flavors would work together. I often have themes each month, and it can be a really interesting challenge to rework classic combinations.
In California Cafe, I try to extend the same creativity. My menu changes often as I play with new ideas. I particularly enjoy working customer feedback into new specials. I am currently working on a new spicy sandwich as many of my regulars love their spice!
Any big plans?
I am looking forward to some fairly big changes at California Cafe. I want to create a cozy, comforting place where people can come unwind. I am looking to start hosting special events on weekends such as Dungeons & Dragons games with themed food, afternoon teas, and board game afternoons.
Contact Info:
- Website: https://www.chocolatebye.com
- Instagram: https://www.instagram.com/chocolate_by_e/
- Facebook: https://www.facebook.com/CHOCOLATEbyE/
- Other: https://www.thecaliforniacafe.com/
