French entrepreneurs turned a farmer's market stand into a five-store chain known for authentic croissants, macarons, tarts and more
Back in 2012, aspiring San Diego entrepreneur Guillaume Ryon read an article about Starbucks buying the French-style bakery chain La Boulangere for $100 million and an idea started baking in his head.
Like his wife, Ludivine Mas, Ryon grew up in Paris. After moving to San Diego to attend college in 2008, they both noticed there were only a couple French-inspired bakeries and pastry shops in the San Diego region. Maybe the local market was hungry for its own authentic Parisian pastry branch? The result was Le Parfait Paris, which the couple started with some investors at a local farmer’s market in 2014.
Ludivine said she wasn’t sure starting a business with her husband would be healthy for their marriage, but Guillaume said he eventually wore down her resistance. Now they say the only threat to their health is eating too many fresh-from-the-oven croissants.“The big thing we wanted, which was too soon for San Diego when we started it, was we wanted a pastry shop exactly the same way it would be in Paris,” Guillaume said. “That’s what defined us.
Guillaume’s favorite menu item is the Parfait Signature, a layered chocolate mousse layered dessert similar to the pastry known as Louis XV. Ludivine loves the croissants and pear amandine tart. She also loves surprising her customers with new desserts and crepes made with seasonal fruits. Over the years, the couple expanded their menu to suit California tastes, adding savory croissant sandwiches and brunch items, which now make up 20 percent of store sales.
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