XT Patisserie was started by pastry chef Xuan Ngo and his business partner Tuan Trinh as Xuan Patisserie selling artisan chocolates in October 2007. We are now concentrating on selling macarons that chef Xuan has perfected thru his years at Boule LA .
Head pastry chef at XT Patisserie, Xuan Ngo (the X in XT Patisserie), was born in Danang, Vietnam but grew up in Les Baux de Provence, France. While in France, he worked along side his adopted father’s kitchen of Oustau de Baumaniére. Upon graduating high school, he gained further experience working in the renowned Paris bakery Pâtisserie Lenôtre. His journey continued once he arrived in the United States at Daniel Boulud’s restaurant Daniel in New York. During this time, Xuan learned the art of making fine chocolates under pastry chef François Payard. In 2000, he arrived in Los Angeles and has continued adding to his experience working in the kitchens of well renowned Spago, Sona, Boule and the Belvedere Restaurant at the Peninsula Beverly Hills Hotel.
We currently have a retail store and commercial kitchen in La Habra and are selling online and wholesale to other retailers. Please contact us at firstname.lastname@example.org for more details or visit our blog at http://blog.xtpatisserie.com.