More than just pastries, Chef Clément Le Déoré’s creations often look like art pieces — and taste better than they look.
Unique and delicious, his desserts are often visually striking.
For example, his flavored croissants are often two-toned, adding color to the flavors inside. Likewise, his mango cheesecake looks like a ripe mango, complete with a leaf on top.
“That’s my reward,” Le Déoré said, explaining his 15-plus years of baking. “When people first look at a dessert I’ve made, and the look of surprise and happiness in their eyes, that’s my first reward.
“Then, when they eat it and comment that it tastes even better, that is another reward and how I know it is good,” he said.
“When I make a dessert, I want to execute it properly and make it perfect, and then maybe add one little decoration. I just always try not to overdo it, but to make it clean — you either make it good or you don’t make it,” he said.
His philosophy extends to his bakery, which is comfortable, while not overdone. With seating available indoors or on an outdoor patio, customers will discover a wide selection of French-style desserts, including mousse, eclairs, creme brûlée and more.
Diners can rest assured they are getting a true French experience.
“Our butter, chocolate and most of our fruit purees are authentic and come from France — even our chefs are all French,” Le Déoré said.
At least a dozen different types of macarons are available daily at Desserts by Clément. (Voila Creative Agency)
A dozen different flavors of brightly colored macarons are not only eye-catching, but offer unique tastes. The flavors rotate and change with the seasons and range from lavender and honey to toasted marshmallow and Markers Mark pecan and bourbon.
Croissants are another dessert specialty, and at least 10 kinds are available, including basic croissants to rolled versions filled with flavored cremes.
Le Déoré said mousse desserts are his favorite thing to make.
“I like it because I can be very creative with the flavor, the shape, the color, the decoration — I’m not limited when I put together this type of dessert,” he said.
The lunch menu includes croissant sandwiches, baguettes and quiches, as well as sweet and savory crepes.
“We just started baking sourdough and baguettes,” he said. The bread is made fresh daily, with authentic flour imported from France.
Coffee, including expresso and lattes, teas and other drinks and a selection of breads, round out the menu.
Describing Le Déoré’s desserts as ”delicious and amazing,” Rustam Anvarli met Le Déoré after moving to Pacific Beach from Baku, Azerbaijan in 2019. He even worked for him for a time.
He’s tried nearly all of his friend’s desserts. Some, such as one made with a cherry blossom flavor, he still remembers.
“I had never had it before and it was new for me,” Anvarli said. “He’s really good at what he does. He’s humble and creative and hunts for something special that is new and hasn’t been done before.”
Surprisingly, despite his awards and accolades, Le Déoré admits that at one point, he wasn’t creative at all.
“A couple of years ago, I couldn’t come up with anything,” he admits. “But by doing it, by forcing myself to make new stuff, it became easier.”
A dipped croissant at Desserts by Clément. Several types of the sweet and savory croissants are a specialty of the bakery. (Voila Creative Agency)
Being picked as a contestant on Food Network television shows such as “The Great American Baking Show” and as a finalist in Season 9 of the “Spring Baking Championship,” as well as appearing in numerous magazines, also pushed his creativity, he said.
“In the beginning, I was freaking out, but I started to get more confident and less shy. It pushed me to do things I do not like — such as making cupcakes — but I learned a lot,” he said, referring to his experience on “Spring Baking.”
Le Déoré added that even though he had never made cupcakes before, he won that challenge.
If he were to compete on a show again, he said, “I would be crazy all the way. And next time I will win!”
Between his own ideas and creations, he now relies on his imagination for inspiration.
Originally from Lorient, France, Le Déoré said he knew he wanted to be a pastry chef since he was 14.
“I wanted to quit school, so I did a one week internship with a bakery by my home in Brittany, France,” he said. “I loved it.”
After the internship, he completed an apprenticeship in the bakery, spending “two years to learn to make bread,” he said. That was followed by another year focused on pastries.
“The more I learned, the more I liked it,” he said. “My goal was to come to America and start my own business.”
But Le Déoré didn’t take a direct route. First, he spent four years in Corsica, then two years at a French bakery in Sydney.
He’s been in Pacific Beach for the past seven years, saying he loves the area’s good vibes and good energy.
His first four years he was the executive pastry chef at Le Parfait Paris, and the past three he’s been the owner of his bakery, Desserts by Clément.
Chef Clément Le Déoré, of Desserts by Clément, at his bakery in Pacific Beach. (Voila Creative Agency)
Between two locations — his bakery and an off-site kitchen — Le Déoré’s seven day a week schedule typically begins at the kitchen around 7 a.m. to start the week’s productions with his employees and order ingredients and equipment. He does all this while also attending to his catering and wholesale clients, working at the bakery and preparing for his baking classes. His days usually end about 7 p.m. or later.
Even Le Déoré admits his schedule can be a bit much at times.
“I just work — I do nothing else,” he said. “I should enjoy life a little bit more, but I have a company and need to be responsible. I want to grow my business.”
But it’s not all business for Le Déoré.
“He’s very good to work for; he is serious when he needs to be, but also makes jokes and can keep people laughing,” Anvarli said.
Le Déoré’s beginning baking classes, which are offered every Saturday morning and usually fill quickly, are an example of his teaching skills, said Anvarli, who learned to speak English from daily conversations with the chef.
“We have fun. Some people come to become better chefs, while others enjoy a date night or come with their parents,” Le Déoré said. “I am here to lead them all the way. They are always really impressed at what they are able to make by the end of the class.”
With holiday class options ranging from mini desserts to Bush de Noel, the made-from-scratch classes always center on French pastries.
The cost ranges from $100 to $140, and in addition to being able to take home their creations, participants begin the day with a croissant and coffee. They also receive a free dessert and discount for another class at the end. For details, including gift cards for the classes, visit the bakery’s website.
There are a variety of ways to enjoy Le Déoré’s creations in addition to visiting the bakery, such as afternoon tea.
Guests enjoying a French-style afternoon tea at Desserts by Clément. (Voila Creative Agency)
“It’s very special; I do a French version of afternoon tea with French desserts,” he said. The experience includes six savory and five sweet creations, delivered in a beautiful, entertaining presentation, complete with a photograph. Reservations are required.
He caters for everything from weddings to birthdays and baby showers. He usually offers a dessert bar with a variety of mini desserts for these events.
He also provides wholesale desserts to 19 clients across San Diego and Los Angeles. Among his clients are Figaro in North Park and Hillcrest, and Hanna Cremery in La Jolla. Le Déoré said he plans to add croissants to his offerings soon.
Recipe from Desserts by Clément
Vanilla Ganache French Macaron
(makes 50)
Meringue ingredients:
• 50 grams water
• 200 grams sugar
• 75 grams egg white
Meringue directions:
1) In a saucepan, cook the sugar and water to 120 degrees C (248 degrees F).
2) Meanwhile, put the egg white in the mixer. When the sugar reaches 116 C (240 F), whisk the egg white on medium speed.
3) Once fluffy, pour the sugar on the egg white and mix on medium speed until the meringue cools down and gets thicker.
Macaron dough ingredients:
• 200 grams powered sugar
• 200 grams almond flour
• 75 grams of egg white
Macaron dough directions:
1) Sift the powdered sugar and almond flour in a bowl. Using a spatula, mix the powder mix with the egg white until combined.
2) When the meringue is ready, add half of it into the bowl with the powders and egg white; mix the batter gently using a spatula.
3) Add the rest of the meringue and mix it until the texture is right.
4) Once the batter is homogeneous, pipe the macarons using a piping bag and a nozzle of 10 mm diameter.
5) Once done piping, hit the tray a little bit to flatten the macarons.
6) Bake for 12 minutes at 300 F.
Vanilla Ganache ingredients:
• 200 grams heavy cream
• 300 grams white chocolate
• 30 grams vanilla paste
Vanilla Ganache directions:
1) Boil the heavy cream and pour on the white chocolate and vanilla.
2) With an immersion blender, emulsify until smooth and well combined.
3) Leave to set overnight in the fridge so the chocolate can crystalize.
4) The next day, leave it at room temperature for 2 to 3 hours, so the ganache can soften.
5) Pipe your macarons.
Want to visit?
Desserts by Clément
Address: 1380 Garnet Ave., Pacific Beach
Hours: 8:30 a.m. to 5 p.m. Tuesdays to Fridays; 8 a.m. to 6 p.m. Saturdays and Sundays; closed Mondays.
Website: dessertsbyClement.com
Phone: 858-203-7070