pastry consulting

Chef Jean Yves opened his first pastry shop in San Francisco, La Nouvelle Patisserie, in 1984. Driven by his success, he then opened four other pastry shops during the 80’s & 90’s in the Bay Area, and successfully ran these businesses for more than 20 years.

As an experienced owner and Chef of five bakeries, Chef Jean-Yves understands the challenges that owners of pastry shops face every day.

He offers consulting services to help owners of pastry shops and bakeries run their business in a more efficient way. He will first make an assessment and then make recommendations for areas of improvements to improve efficiency and maximize profits.

Jean-Yves Duperret

His fields of expertise include:

KITCHEN & FLOOR LOGISTICS

Chef Jean-Yves provides you with operational solutions to:

- Make the best use of the floor plan and equipment layout

- Create optimized circulation flow

- Improve overall operations

 

PRODUCT & RECIPE DEVELOPMENT

Chef Jean-Yves assists you in developing your products and recipes to:

- Delight your customers

- Create and build your brand

- Stand out from the competition

 

PRODUCTION EFFICIENCY

Chef Jean-Yves analyses your production process to:

- Decrease your costs

- Reduce wasting

- Increase revenue

 

STAFF TRAINING

Chef Jean-Yves managed over 1600 employees through out his career. He can train your staff to:

- Improve product quality

- Increase operational efficiency

- Increase overall client satisfaction

 

 

Croissants and Breakfast pastries

 

Fruit Tarts