deLIGHTHOUSE

Philosophy

In 2018 I opened deLIGHTHOUSE as a designed pastry production for cafes, bars, restaurants as well as specifically designed pastries for collaborative events or commissioned pieces. This happened thanks to the popularity of the Sweet Tooth Club, Leave Your Sword kombucha cocktail and pastry pairing format taking place at the taproom.

The philosophy behind those pastries is working with 80% locally sourced ingredients and when possible certified organic from flour, eggs, butter, nuts…, changing lines every seasons, from classic recipes to originals creations.

From customized pastry to be paired with dishes, coffee to specifically designed burger buns made with sakekasu (left over sake rice paste from sake brewing). Working in tight flow, with my apprentice, to provide the freshest pastry quality lead us to bake twice a week since I never had any freezer in the house.

Sustainability being deeply rooted within my company guideline, building the shop was made with second hand equipment as well as repurpused building materials. It was as well implemented within the process from recycling organic waste to delivering in returnable wooden pastry boxes.

In 2020, I open the second location to increase size and capacity as well as separating my fermentation work from pastry production. I wanted to provide a ‘Public house’ style open to the neighborhood, that combines pastry production, kombucha taproom, art exhibition, Sweet Tooth Club, professional tastings, private event hosting and a small bottle shop to represent and work with our sake supplier and local independent craft brewers friends.