Born in France, Chef Franck Labasse is the Corporate Executive Pastry Chef for Sugar and Plumm, a dynamic dessert concept that will open the first of several northeast locations this August in Paramus, NJ. Franck has gained recognition for the creation of desserts that succinctly marry flavor, texture and design.
His career started at Pat A Chou, a patisserie renowned for ice creams and elegant cakes. From there he went on to be the Pastry Sous Chef of Domaine de Bassibe, a 4 star hotel located in the southwest region of France. This restaurant earned its reputation for producing outstanding dishes using homegrown ingredients. Labasse’s time at the hotel had a profound effect as it instilled in him a lifelong appreciation for using superior ingredients. “You cannot make an extraordinary dessert if you don’t start with extraordinary ingredients.”
Sugar and Plumm’s menu will offer artisanal chocolates, cakes, tarts, and ice cream creations. Having worked for and with industry greats as Chef Alain Ducasse and Frederic Robert, it is Franck’s dream for Sugar and Plumm to be a platform to educate consumers about the diverse wonders of pastry arts, and create happiness one yummy bite at time! Visit SugarAndPlumm.com
Pastry Kitchen & Office146 Redneck Avenue |
Store & CafeOpening June 2011 |
See some of the tantalizing work coming out of Sugar & Plumm.
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