DENVER POST – Interview with Pascal Trompeau, baker and owner
How did you get involved in this business?
My grandfather, and then my father, owned and operated the bakery in my hometown in France. I then followed the profession by attending the France National Institute of Baking in Rouen. After baking for other companies, I was a baking instructor at L'ecole de Boulangerie et Patisserie de Paris for two years. I then bought my first bakery in Vierzon, France.
What distinguishes you from other businesses in your category?
We make everything from scratch, from start to finish, six days a week. All of our bakers and pastry chefs were professionally trained. When people come to our bakery, they can see everything being made.
What do you like best about your line of work?
I enjoy seeing how much joy and satisfaction all of our customers receive from eating our baked goods.
What is your business' biggest challenge?
Food costs, avoiding too much loss, but yet trying to have enough for the demand that day. Every day is different.
Something people might be surprised to learn about you or your business:
My wife and partner, Barbara, was actually born and raised in Littleton. Many first-timers think she is French.