Although nothing compares to Paris in the spring time, Santa brings the delicious tastes of Barbara’s new La Gorman Handcraped pastry and sweet France to our doorstep.
From fragile Macarun to mini -targets and beautiful clears, La Gormandes created amazing display of pastries, cakes and dessert for special occasions such as weddings, fundraisers and parties. They also offer beautiful hand -made crushes as well as custom -designed cake creations that are as beautiful as they are delicious.
Owner and pastry chefs extraordinary Yanic Domunisi started his pure journey at his uncle’s pastry shop in the French city of Lyon. He then trained under one of the French Master Chefs, Melor Overr de France Before getting a brilliant career at the Patrick Chefs in several respected locations in France, Chef Patrick Sholot (which includes seven years in Macleen Star El Amberosi, famous with the Chef Bernard Packe in Paris), Australia and Bora Bora.
In 2017, Domonso moved to San Francisco, where he served as an executive pastry chef in Queens and other places in Queens in Queens before going to Santa Barbara to become an executive pastry chef in Rose Miramar in 2021.
But also affected the business sentiment, as he wanted to have his own family business. Although Domonso still holds some consultations for clients like San Esdro Rank, with the creation of La Gormandes in the fall of 2024, he now works with his wife, Cecil Metri Domonisio, who entrusts the business aspect of the operation, such as his beloved 4 -year -old, in his home.
[Click to zoom] Chef Yanic Domonso’s Cake Art is the real work
Their rapidly growing client roster includes Santa Barbara Airport, private jets, Dutch Garden, Claudia coffee bar, Kaj coffee rosters, Santa Barbara roasting, and handle bar coffee rosters, where Yanik and Cecil have made their success more owned by their owners of the handle. Other coffee shops.
Although the business is spreading rapidly, Domonso is quick to emphasize that focus is on focusing, not size. He says, “I want to make sure we keep the perfect standard step by step.” This is all about standards. “
And despite the pressure to keep my business, “For me, it’s a little pressure than the hotel and everything, because I manage everything I want. I prefer to do so. Domonisio says that when I was 15 years old, I started since I started,” I know my pastry chef. ”
He currently produces about 1, 1,800 crustes weekly, everyone is particularly cut off with the X-active blade and hands “look like toy tips”-as his uncle taught him at the age of 15.
From the rainbow’s colored macaron trees to the Croocemovic towers, lemons’ tarts, cream bruly, various pastries and cookies, and to the perfect butter and astronomical crushes, adding Domonisio to its pure adventure is a purely journey.
Look lagormindissb.com.
