At C’est Gourmet, we strive to make exceptional artisan pastries so our customers can bake fresh pastries easily and consistently everyday. We select the finest ingredients such as European style butter, high protein flours, all natural fruit fillings and artisan cheeses. Our European methods of laminating and resting dough develop flavorful pastries with crispy, flaky texture and a memorable eating experience. Today, C’est Gourmet products are available in natural and specialty markets, local cafés, bakeries, and fine hotels. Our bakers and chefs continue to innovate and inspire, so our customers can rely on us for an authentic, gourmet experience.

Owners Chris Gagnon and Jacques Cohen are passionate and knowledgeable about fine food. Chris has worked in the industry since he was 14, first, at an old world butcher shop in his hometown, and cooking alongside his brother at the local pub. He moved on to cook with Boston's best chefs, before relocating to San Francisco in 1997 to follow his culinary dream. There, he was invited by Williams-Sonoma's founder, Chuck Williams, to run the firm's recipe and product development kitchen. Living in the bay area and working at Williams-Sonoma, Inc. for 6 years, Gagnon grew to appreciate and respect various international foods and cooking styles as well as California's abundant agricultural resources.