Chef Romuald Guiot cooked up a challenge before last year’s Rose Parade.
Having opened his vegan French bakery a mere five days before, the master pastry chef, chocolate maker and cake designer decided to stay open 24 hours, the better to experience one of Pasadena’s iconic events with thousands.
He and his staff at ID Éclair survived the onslaught of customers to his Green Street shop.
“It was crazy, yeah, and it was fun,” Guiot said.
It was the start of a remarkable first year for “Chef Romy” as the Eaton fire erupted six days later. Guiot, 48, eschewed a grand opening and opted to focus on feeding firefighters and welcoming people who lost power and needed Wifi access (and perhaps a bracing cup of espresso too.)
In February, he opened La Cave next door, a wine bar that serves French beer, and French varietals paired with dessert.
As he greets regulars at the bakery counter, instantly recognizable in his trademark fedora, Guiot, who lives in San Dimas and traverses the 210 with Angeleno aplomb, can truly say he’s come home.
Award-winning chef Romuald Guiot, 48, works on cruffins, or muffin croissants, filling them with pumpkin custard, in the kitchen of ID Eclair, the French vegan bakery he owns in Pasadena. (Photo by Anissa Rivera)
Award-winning chef Romuald Guiot, 48, works on cruffins, or muffin croissants, filling them with pumpkin custard in the kitchen of ID Eclair, the French vegan bakery he owns in Pasadena. (Photo by Anissa Rivera)
Award-winning chef Romuald Guiot, 48, works on cruffins, or muffin croissants, filling them with pumpkin custard, in the kitchen of ID Eclair, the French vegan bakery he owns in Pasadena. (Photo by Anissa Rivera)
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Award-winning chef Romuald Guiot, 48, works on cruffins, or muffin croissants, filling them with pumpkin custard, in the kitchen of ID Eclair, the French vegan bakery he owns in Pasadena. (Photo by Anissa Rivera)
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“I love this city,” he said of choosing Pasadena for his two stores. “For me, it’s one of the most European cities in L.A. Everybody knows everybody, so it’s very nice.”
Guiot moved to Los Angeles in 2015 from New York, fresh off stints at Michelin-starred restaurants and a finalist victory on Season 8 of Food Network’s “Spring Baking Championship” show. Before opening his shops, Guiot was chef at Pitchoun Downtown and Porto’s Bakery in Buena Park.
His muse for opening a French vegan bakery was his brother-in-law.
“That happened, I would say, five years ago, when I noticed my brother-in-law, who is vegan, never ate anything I baked,” Guiot said. “So I said, ‘OK, let’s look at that.’”
Guiot’s foray into vegan baking has garnered fans who drive in from Orange County and the west side for their taste of classic French pastries, from croissants to eclairs (lemon and pistachio being top sellers). ID Éclair also serves coffee, tea, salads, soups and breads, perfect for brunch or tea parties.
“It’s very interesting because there are so many things people don’t see (in vegan baking), there are so many applications,” he said. From using lentils and flaxseed and foregoing butter, vegan dishes are lighter and easier to digest.
Guiot himself is vegan, too.
“I think we all need to do something for the planet, because we are messing up everything, and I don’t ask you to become vegan, but if you don’t eat meat for one day a week, it’s going to have an impact,” he said. “We can change things, even for just one day.”
Guiot was born and raised in France’s Champagne region, the son and grandson of cooks and bakers. He spent time with both grandfathers, Aime and Charlie, and later, watched his father Jacques in the kitchen too.
“I think I have a picture, of me in the kitchen with an apron,” he said. “I was always running in the kitchen. I was living above my grandfather’s restaurant, and eating with them for lunch, so I grew up in kitchens.”
After graduating with a bachelor’s degree in professional nutrition, and graduating with honors from CEPROC culinary school, Guiot began an award-winning culinary career. He won a La Pomme d’Or in 2011 and has racked up other accolades for his work in different restaurants.
“Food is one of the last things for sharing with people,” he said. “When you eat, it’s always best when you eat with someone. When you bring the family together, it’s almost always around food.”
Sharing his pastry creations, such as cruffins, a croissant muffin with pumpkin custard and cream cheese frosting, remains a main joy for Guiot. He offers workshops and classes, the better to share his knowledge.
Customers love his ever-changing chef’s specials (this month, its whimsical Halloween treats).
“I opened my shop because, you know, when you work for someone as a job, even as a chef, you need to follow the recipe but here, I do whatever I want and that’s the goal,” Guiot said. “I do what I want, depending on what ingredients I find.”
Looking ahead to his bakery’s first anniversary, and their second round with the Rose Parade, Guiot said he feels part of his Pasadena neighborhood.
“Success is just making what you like and making a life with it,” he said. “I am not running after success. I just wonder what I like and just live, you know. Be happy.”
Cecilia McCointoc, of Monrovia, pairs a short walk from her work to the bakery with a regular treat: ID Éclair’s $5 coffee and croissant deal.
The deal is available all day, because, Chef Romy says, everybody should be able to afford Gaviña coffee and a buttery croissant all the time.
McCointoc said in months since the bakery opened, she’s sampled pretty much everything on the menu.
“I love their good deals, and this place is just beautiful,” she said. “It makes you feel you’re on vacation. And everything here is good.”
Anissa Rivera is a Southern California News Group reporter and columnist.
Dining and Cooking