Pastry chef fulfils 'lifelong dream' by opening French patisserie in Clevedon

PUBLISHED: 18:00 20 November 2017

Clovis Rondet with House Of Distinction manager Liz Bryant.

Clovis Rondet with House Of Distinction manager Liz Bryant.

Archant

A French patisserie has opened in a ladies clothing shop in Clevedon.

Chouxfayre is based at House Of Distinction in Hill Road and run by Clovis Rondet, who trained as a pastry chef in France’s Loire Valley region.

Originally from La Fleche, Mr Rondet began an apprenticeship at the age of 15 and went on to work in Paris.

After putting his pastry career on hold for two decades, the 43-year-old has returned to his first passion.

Chouxfayre launched earlier this month with the pastries proving so popular they almost sold out on opening day.

Mr Rondet said: “My pastry chef career stopped at the age of 21 when I went to the National Service.

“I have done various catering jobs since, but have always dreamed of working in pastry again.

“Now 20 years later I want to share my passion and enthusiasm about my skills in patisserie in Clevedon and further afield so I set up Choufayre, a French patisserie business making handmade patisserie from home.

“It was amazing that so many people came to support me.

“Since then I have been selling Florentines and chocolates from the Chouxfayre stand in House Of Distinction.

“I have had some orders for eclairs and petit four, and will be taking orders for Christmas hampers.

“I will be having a stall at the Christmas lights switch-on on Saturday and will be giving out some samples.

“I am very excited about opening the business as it has been a lifelong dream – I am so happy when people try and enjoy what I have made.”

All of the business’s products are currently made at Mr Rondet’s home but hopes to secure his own premises in the future.

As well as selling Florentines and chocolates from the stand in House Of Distinction, Mr Rondet is also taking orders for French tarts and croquembouche – a French celebration cake made out of choux pastry.

He added: “For the future I hope to build up the business further, especially the orders of my Croquembouche cakes for weddings and special events.

“At the moment I make all my products at home, so I would love to have my own premises with a larger kitchen.”

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