To Top

Meet Romain Drocourt of Pastry Lab in Tarzana

Today we’d like to introduce you to Romain Drocourt.

Thanks for sharing your story with us Romain. So, let’s start at the beginning and we can move on from there. I’m a French native, Parisian to be specific, who was fortunate to get a great education and experience in prestigious pastry institutions in France. After working in the sweets field in Paris for five years, I decided to take advantage of my formative years to experience a new life abroad. Christophe Eme, the executive chef and owner of the former fine dining restaurant, Ortolan, sponsored my visa and brought me to Los Angeles to work with him. After working at Ortolan for about a year, I was approached by David Myers to help bring the macaron movement to Los Angeles with his former pastry shop, Boule. I had no intention of staying in Los Angeles for the long-term, but opportunities kept coming, including heading the pastry department at Little Next Door where my macarons were recognized as the city’s number one from LA Weekly and Eater LA. I moved back to Paris for a few years to help my family’s pastry business and consult other shops in business and production. My wife and I were close to settling our lives in Paris, especially with my parents offering to help me open my own boutique in the city, but we felt there was more freedom to invent in the states and exciting business opportunities. We moved back about two years, and I started Pastry Lab, a wholesale pastry and baked-goods company, to fulfill the need for cafés, restaurants and caterers that need quality pastries to bring value to their customers.

Has it been a smooth road? If it were smooth, the ride wouldn’t have been as interesting as it’s been! As a French native, learning the American business system and the green card process has been long and tough! Also, the number of hours to jump-start a bootstrapped business where room for mistakes are minimal is mentally and physically draining. Often, it’s hard to see the light at the end of tunnel, but it’s easier to see when you’re able to realize how far you’ve come.

So, as you know, we’re impressed with Pastry Lab – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others. Like I mentioned, Pastry Lab is a wholesale pastry and baked-goods company. We serve a variety of quality desserts, breakfast items and snacks to restaurants, cafés and caterers in the Los Angeles area. We offer a modern and elegant approach to our products. Many of our competitors are old school have been in the game for years. We take great attention to our products and offer our clients a modern and elegant approach to their product needs. Our clients love what we offer for their businesses and thankfully, our business is all through word of mouth.

Let’s touch on your thoughts about our city – what do you like the most and least? I love that there’s a lot of great opportunities, weather and people. What I don’t like that the city isn’t dense. I’m from Paris, and I’m used to seeing people walking on the streets with more life happening around and local businesses at every corner.

Contact Info:

Image Credit:

Pastry Lab
Photographed by Neill Bachand

Getting in touch: VoyageLA is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.

Leave a Reply

Your email address will not be published.

More in