Life & Work with Guillaume Sabbadin of Redondo Beach, CA

Today we’d like to introduce you to Guillaume Sabbadin.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I began my culinary journey at the age of 15, when I enrolled in a prestigious prep school for culinary arts in Toulouse, in the south of France. I spent three years there refining the fundamentals of French cuisine and pastry. During that time, my head chef, Dominique Toulousy, noticed that my passion and skill stood out from the rest of the students. He believed my talent could take me far and offered me an opportunity that would change the course of my life: a chance to come to the United States.
At 18, I moved to Santa Barbara to start my career as a chef. Over the years, I worked in a variety of well-known restaurants, learning different styles, disciplines, and techniques that continued to shape me. After gaining experience and confidence, I eventually opened my own catering company, which led me into the world of farmers markets. That chapter played a big role in connecting me with the community, developing my craft, and understanding what people truly love.
All those experiences naturally paved the way to opening my own French bakery, Little French Bakery. It has become the place where I get to express my heritage, creativity, and lifelong passion for French pastry—while sharing a piece of home with our customers every day.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It has definitely not been a smooth road. Working as a chef for many years shaped my character, but it also came with its share of challenges. The food industry can be incredibly demanding—no matter how talented or dedicated you are, the pay can be low, the hours long, and the sacrifices constant. Missing family time, especially on special occasions, becomes almost unavoidable in this line of work.
When I transitioned into farmers markets, it opened the door to the next chapter of my career, but it was a brutally physical job. Setting up tents before sunrise, transporting equipment, and working in all kinds of weather pushed me to my limits. However, those difficult years taught me resilience, discipline, and humility. They also brought me closer to the community and helped me understand what people connect with, which ultimately led to the foundation of my bakery today.

Appreciate you sharing that. What else should we know about what you do?
What I love most about my work is the ability to make people happy through food. Creating something that brings joy to others is deeply meaningful to me, and I feel privileged to share that with my customers every day. Although my background is rooted in classic cuisine, I have always had a strong passion for pastry as well. With nearly 30 years of experience, I enjoy blending traditional French techniques with the culinary influences I’ve gathered throughout my career.
I am known for constantly innovating the menu at my bakery. I believe food should stay exciting — both for the customers and for me as a chef. That drive to experiment, evolve, and push boundaries is what keeps my passion alive.
What I’m most proud of is the community we’ve built around the bakery. Our customers are not just customers; they’re a loyal, enthusiastic group of food lovers who have supported us through every step of the journey. Seeing that community grow has been one of the greatest rewards of my career.
What sets me apart is my commitment to authenticity. I don’t mirror other concepts or follow trends just to fit in. I’ve always believed that if you want to stand out, you have to be original, innovative, and true to yourself. That philosophy guides everything I create — both in the kitchen and in the bakery as a whole.

Can you share something surprising about yourself?
Something many people don’t know about me is that I almost became a professional rugby player. Before choosing culinary school, I was deeply involved in the sport and had a real opportunity to pursue it at a high level. Ultimately, I followed my passion for food and enrolled in prep school instead — a decision that completely shaped the rest of my life.
Another thing that might surprise people is how much of a perfectionist I am. Whether it’s creating a new pastry, organizing my workstation, or designing a menu item, I’m meticulous about every detail. That drive for precision comes from both my French training and my personality, and it’s a big part of what fuels the quality of everything we do at the bakery.

Contact Info:

• Website: www.littlefrenchbakeryla@gmail.com
• Instagram: https://www.instagram.com/littlefrench.bakery?igsh=NTc4MTIwNjQ2YQ%3D%3D&utm_source=qr
• Facebook: https://www.facebook.com/profile.php?id=100064131641364&mibextid=wwXIfr
• Yelp: https://yelp.to/99O8tJRSZ1
• Other: https://www.tiktok.com/@littlefrenchbakeryla?_r=1&_t=ZT-922ahbh65xF