The ST stands for Stéphane Tréand. Chef Stéphane began his pastry career in the in Northern France at a local bakery. During his apprenticeship, he attended pastry courses at a pastry school in Vincennes, Paris. Learning all of the fundamentals of French pastry and bakery in Paris, he opened his own patisserie tearoom, Patisserie Tréand, in Brignoles, France in 1989. With the amazing colors and flavors of Provence, he was able to focus on quality of products and express his creativity. While running his pâtisserie, he began teaching pastry to apprentices at the CFA of St. Maximin. In 2001, Stéphane sold his patisserie to devote more time to teaching. In 2004, he achieved the title of M.O.F. (Meilleur Ouvrier de France) “Best Craftman in France”. This high honor is given by the President of France to a professional in an individual trade.
In 2005, Chef Stéfane fulfilled his dream to live in the USA. In 2005, he became Executive Pastry Chef at The Four Seasons Hotel & Resort in Newport Beach, CA. Then, transitioned to the St. Regis Monarch Beach Resort in Dana Point to become the Executive Pastry Chef. In November 2014, ST Pâtisserie Chocolat & The Pastry School opened with a grand gala of food represented of Chef Stefane’s past, present, and future.
ST Pâtisserie Chocolat is a little piece of Paris in Costa Mesa. Using the finest ingredients with traditional and modern techniques, macarons, petits gateaux, eclairs, bonbons, petits fours, verrines, entremets, gâteau du samedi, tarts, pâte à chou, chocolate tablettes, cannelés, mille feuilles, caramel, chocolate & sugar sculptures, and much more are made here.
The Pastry School is Chef Stéphane’s premiere school for enthusiasts and professionals to develop their skills in the pastry and baking arts. Situated right next door to ST Pâtisserie Chocolat, students can choose from a wide selection of subjects and class styles. Check out their website for more details.
After the tour and tastes of the pâtisserie and school, culinary friends of Chef Stéphane, displayed their culinary creations for the guests. Vincent Lesage, Executive Chef of the Balboa Bay Club, presented an array of pates, terrines, and rillettes made from sweetbreads, lamb, rabbit, pigeon, and more. As the natural fats melted on the palate, it brought the proteins flavor forward presenting the perfect balance of umami.
Frédéric Castan and Frédéric Moreau, of St. Regis Monarch Beach Resort, presented a selection of gourmet macaroni from creamy cheese béchamel, spinach, to seafood.
Franck Riffaud, Executive Pastry Chef of Park Hyatt Aviara Resort, presented Peanut Butter Chocolate Parfaits and Rum Soaked Orange Cake with Whipped Cream.
Whether you want to stop by for a sweet treat or are interested on how to make these sweet treats, ST Pâtisserie Chocolat & The Pastry School is ready to help you decide.
For more information:
ST Pâtisserie Chocolat & The Pastry School http://www.stephanetreand.com/st-patisserie/ (located in The SOCO Collection)
3321 Hyland Ave Unit H
Costa Mesa, CA 92626