San Diego/ Food & Drinks
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Published on January 04, 2024
Pacific Beach Sweetens with Opening of 'Desserts by Clément' French BakerySource: Google Street View

San Diego's sweet tooth has recently met its match: an infusion of French decadence lodged squarely in Pacific Beach's bustling bakery scene. Desserts by Clément, a confectionery haven helmed by pastry chef Clément le Deore, has officially flung open its doors, pitching an array of classic French desserts from eclairs to crème brûlées.

The latest addition to Garnet Avenue's culinary offerings started out as a storefront and a testament to a personal venture that dared to quickly establish a name in San Diego's competitive patisserie circuit. According to the San Diego Union-Tribune, Clément's establishment sells "classic French desserts, from eclairs ($8) to charlottes to crème brûlées, and brightly colored cheesecake and mousse treats ($10)." And, in the true French tradition, the croissants come in at $5 apiece.

The grand opening, heralded by a party that was apparently just as vibrant as the café's neon sign proclaiming "Sorry I'm busy eating dessert," was shared jubilantly on Instagram. "Very successful grand opening party! I wanted to thanks everyone for coming, for your support and for believing in me," posted the pastry chef himself. A sentiment echoing through his social media with promises of more events to come, replete with DJs and bartenders in attendance.

Catching the wave of culinary tourism can be no surprise to find the café nestled among neighbors like Wayfarer Bread & Pastry, The French Gourmet, La Clochette, and Wildwood Flour. Clément aims to add more than just a touch of French flair; it's a vibrant experience. The Union-Tribune describes Desserts by Clément as a "bright, new cafe" with an interior that is "playful and polished." A setting ready to cater to both the espresso aficionado with drinks starting at $3.50 and the dessert devotee, encountering a terrace adorned with potted plants to escape the San Diego sunshine.

Armed with sugar, butter, and flour, Clément le Deore has taken his experience from a catering and teaching background and now implants it into Pacific Beach's commercial strip fabric.