From their cozy home between Main Street and Fraser Street, L’Atelier Patisserie serves Mount Pleasant locals delectable French and Mediterranean pastries, fresh baked bread, and coffee based beverages. L’Atelier is a family-run operation that has grown from their initial smaller space just off Main Street to their current location on East Broadway. So small is the operation, finishing touches to the interior were done by Franck Buiron, the owner and head pastry chef himself. The warm yellow interior transports customers to the south of France. There are even sachets of lavender for purchase alongside pastries. While the outdoor tables feel positively Parisian. We spoke with Frank Buiron, the man behind the crisp croissants, tangy lemon tarts, and delicious danishes to learn more.
What is your business called and what does it do?
L’Atelier Patisserie is an Authentic French Bakery with Mediterranean influences.
What made you want to do this work?
I am driven by quality baked goods that relate to my culture. My goal is really to bring an experience to our customers in bringing a real taste of France here in Vancouver.
What problem did you want to solve with your business?
We are not solving problems, but hopefully, your days can start with better notes. Good coffee. Good pastry makes a good day, we believe.
Who are your clientele/demographics?
Most of our customers are local families, mid class workers. This is a place for everyone and we see a lot of people from the industry, actually.
How does your business make money? How does it work?
We have a lot of regulars, and we only do retail mostly; most of the revenue comes from pastry and coffee.
Where in the city can we find your profession?
Hotels and high-end restaurants also have pastry departments.
What is the best question a prospective customer could ask a member of your profession when comparing services? Give the answer as well.
Does using organic flour bring more challenges than conventional bakery?
Yes, organic flour is sometimes more difficult to work with as the grain can be different from one batch to another and can chance water ratio often, justifying the price on our shelf, it’s extra work and cost at the end.
What is the best part about what you do? What is the worst part?
Maybe the best part is the people around us, and this also be the bad part. The social aspect of taking customers and staff members in making sure they are always happy and satisfied.
What is your favourite joke about your own profession?
Dad, I want to be a baker? Maybe not my son.
Where can we follow you?
PAY IT FORWARD: What is another local business that you love?
I will go for coffee and pastry at Nemesis. Thomas Haas production is also very good in terms of quality.
