About JLB Patisserie
At JLB, we believe that desserts should be more than just sweet treats—they should be meaningful, crafted with intention, and rooted in tradition. That’s why we create every pastry the traditional way, using only the highest quality ingredients, sourced both locally and internationally. Our commitment to simplicity and authenticity is reflected in our ‘7 Ingredients Rule,’ ensuring that every bite is pure, recognizable, and free from fillers, artificial flavors, or additives.
We take pride in supporting small farmers and local producers, carefully selecting our dairy, grains, and seasonal fruits from those who share our passion for quality and sustainability. From the butter in our flaky croissants to the rich chocolate in our tarts, every ingredient has a story, a purpose, and a place in our kitchen.
JLB offers an indulgent experience inspired by the pastries that have shaped cherished moments—whether it’s the comforting flavors of childhood gatherings or the elegant desserts you’ve admired while traveling. We invite you to rediscover the magic of dessert through clean, honest craftsmanship where quality speaks for itself. Because when you start with the best, you don’t need anything extra.
Welcome to JLB—where every bite is intentional, every ingredient is trusted, and every dessert is an experience worth savoring.
Welcome from
Creative EXECUTIVE Chef
NEED A QUOTE HERE
ELISE PIERRE-LOUIS
EXECUTIVE CHEF
From the age of five, the kitchen has been Elise’s second home. Baking alongside her mother and maternal grandmother, she learned that desserts were more than just confections—they were a language of love, tradition, and togetherness. Family recipes were passed down like heirlooms, while her own creativity led her to craft new flavors and experiences for those she cherished most.
Beyond the joy of baking, she developed a deep curiosity and appreciation for the origins of each ingredient. Where did the flour come from? Who harvested the vanilla beans? What made butter taste richer from one source than another? This innate respect for quality and simplicity naturally led her to live by what would become JLB’s signature philosophy—the ‘7 Ingredient Rule.’
During her senior year of college, she took a bold leap toward her dreams by applying to a prestigious pastry school in France. It was a highly competitive program, but she earned a spot—becoming the youngest accepted student in its history. Excitement quickly became disappoint with a setback that would change the trajectory of her journey within the baking world.
Still persistent in following her dreams, she took the first steps in creating JLB—a bakery that would embody her passion, craftsmanship, and unwavering dedication to quality.
JLB began as a wholesale bakery, but as its reputation grew, so did its opportunities. One defining moment came when she catered her first wedding. The energy of the day, the creativity of designing something meaningful, and the pure joy of the couple reaffirmed that she was exactly where she was meant to be. When they saw the cake, the bride and groom were overwhelmed with happiness, their eyes brimming with tears as they embraced her in gratitude. Driving away from the vineyard that evening, she felt something familiar—a warmth and calmness that reminded her of the love she always felt in her grandmother’s kitchen.
That was the moment she knew—baking wasn’t just a skill or a passion. It’s her calling.
Today, as JLB continues to grow, so does this journey—one that remains rooted in tradition, guided by curiosity, and dedicated to creating desserts that leave a lasting impression.