A beloved French bakery, well-known for its presence at San Diego’s prominent farmers’ markets, has now stepped into its first brick-and-mortar storefront. Bonjour Patisserie, the brainchild of founder and head pastry chef Romain Mores, traces its culinary roots back to Mores’ early days spent in his grandmother’s kitchen in Bordeaux, France. Mores’ passion for cooking led him to pursue a baking internship during middle school, eventually honing his skills as a pastry apprentice before relocating to San Diego at the age of 21.
In 2020, Mores, alongside his wife Marissa, launched Bonjour Patisserie from a commercial kitchen, specializing in crafting cakes and specialty desserts for various events and weddings, while also showcasing their delectable creations at local markets such as North Park and Mission Valley. While the bakery will maintain a presence at the weekly markets in Little Italy and Hillcrest, their primary focus has shifted to their newly opened cafe in Little Italy, situated at the base of the Continental Lofts building.
Operating Tuesday through Sunday from 8 a.m. to 6 p.m. or until inventory runs out, the pastry counter at Bonjour Patisserie boasts an extensive array of both sweet and savory delights. From classic almond or chocolate croissants to inventive offerings like apple or brie and fig jam danishes, and prosciutto and cheese-stuffed baguettes, patrons are spoilt for choice. Additionally, the bakery showcases an assortment of individual and large-format desserts, ranging from delicate macarons and raspberry tarts to decadent flan Parisien and French strawberry cake.
Catering to various dietary preferences, Bonjour Patisserie also offers gluten-free and vegan versions of many of its delectable offerings.
Looking ahead, Mores envisions expanding the cafe’s beverage offerings beyond coffee and tea to include beer and wine, with plans to introduce brunch mimosas and dessert pairings in the evenings.