Hours: Tuesday - Saturday 7:30 AM - 6:00 PM Sunday 8 AM - 4 PM Open some evenings! Please call.   39 N. Santa Cruz Ave. Los Gatos, CA 95030 (408) 354-3574 Contact Us Fleur de Cocoa’s Pastry Chef, Pascal Janvier, started the career of his dreams at the early age of 13 as a pastry apprentice in his hometown in Normandy, France. Being extremely determined to succeed in the industry, Chef Pascal received his Masters in Pastry and Chocolate in Paris, worked in various shops, and competed frequently. For 12 years, he worked for the large French chocolate company Cacao Barry (now part of the Barry Callebaut Group) as their Technical Manager, which brought him to the United States to teach American pastry chefs how to use chocolate and make French pastries. Eager to get back into production himself, Chef Pascal left his corporate position to start a Patisserie-Chocolaterie with his wife, Nicola. At Fleur de Cocoa, Chef Pascal makes classic French pastries, cakes, and tarts, adding his own artistic touch and variations. He believes strongly in respecting the seasons, which enables him to select and use the best ingredients and ripest fruits. As every item is hand-finished, true artisan workmanship is shown. A Few Recent Awards and Accomplishments: First Place Winner 2002 National Dessert Competition Best Desserts in Silicon Valley, Metro Newspapers 2002 Bronze-medal winner at the US Pastry Team Competition, Beaver Creek, Colorado, 2001 “Top Ten Pastry Chef in America 1999” by Pastry Art & Design Magazine, April 1999 Silver-medal winner at the US Pastry Team Competition, Beaver Creek, Colorado, 1999 “Top Ten Pastry Chef in America 1998” by Pastry Art & Design Magazine, April 1998 Gold medal by the Société des Maîtres Cuisiniers de France for his pastry buffet, NY, NY September 1997 Gold medal by the Vatel Club for Pastry & Confections, NY, NY September 1996 Member of the elite L’Academie Culinaire de France Member of Les Toques Blanches, an international chef’s society