It was at the Cordon Bleu, one of the most prestigious cooking schools in the world, that Patrick met his future wife, Azita. She had obtained her Grand Diploma in pastry, cuisine, sugar and chocolate. They decided to return to the US and Patrick accepted the Executive Pastry Chef position at the Hotel Sofitel in Minneapolis.

Patrick created his authentic French Bakery and Café here in Minneapolis. Students with the ambition of becoming great pastry chefs come to work and learn under his leadership, but only if they meet Patrick's criteria. The quality of our creations is maintained to the highest level, and no short cuts are ever used. Patrick's Bakery and Café is unique due to Patrick's diligence in keeping and maintaining quality, integrity, beauty; and above all taste, in bite after bite of splendidness.

In March of 2004, Patrick was one of a select few to compete in the US Pastry competition held in New York. He was the only chef representing the state of Minnesota and he won honorable mention.

Future opportunities: We are in the midst of expansion and our customers are our biggest fans. They bring many opportunities. We hope to reach bigger markets, enabling an easier commute for our customers. We make this promise, that as we grow bigger we will still maintain the high quality of excellence and keep the authentic traditions of baking.

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