Belle Pastry

Jean-Claude Ferré, executive pastry chef and owner has been in the trade for almost forty years. Raised on the outskirts of Alençon Normandy, he started Culinary School at the age of fourteen, and was sent to Paris to learn about dessert and chocolate co ... show morenfection. His passion has given him the opportunity to work four years in Switzerland for renowned Master Chocolate-maker Roland Stauss. Returning to Normandy, he opened his first pastry shop in 1976. Later he was hired as consultant with contracts to work in Saudi Arabia and later - for a climate change - in Alaska, where his northwest venture started.

In Anchorage, he opened and co-owned wholesale bakery "Crazy Croissants" until 1991, when he decided to move to Seattle. He started on Mercer Island with "The French Pastry Place", and then due to high demand for his products started a wholesale bakery called "The French Confection", selling his specialties to hotels, airlines, restaurants and coffee shops throughout the Puget Sound. Knowing that his love was the retail business, Jean-Claude continued looking for the perfect location. He did in spring of 2003 and opened "Belle Pastry".