the french Pâtisserie

About Us

The French Patisserie bakery has been located ten miles south of San Francisco in the scenic coastal community of Pacifica, California since 1998.

It is here where our talented team transforms whole butter, cream, fresh fruits, and imported chocolate into the varied desserts using our modern facility. Our bakery boasts the latest in food safety programs such as HACCP (Hazard Analysis Critical Control Point) methodologies including Recall and Traceability from raw materials to shipped goods. The facility is continually upgraded to benefit from the latest in food safety equipment such as temperature monitoring and metal detector devices to best ensure the health and safety of those that make and enjoy our desserts.

Once created, our desserts are cradled in our custom made and proprietary packaging to ensure the integrity of each item. The packaging not only maintains the presentation of the products, but also safeguards the dessert moisture, textures, and flavors from outside factors such as freezer burn and odors.

From our blast and storage freezers, our desserts are shipped to distribution and wholesale points in the U.S. and abroad.

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The French Patisserie’s desserts are created by Frank Spasic, who was raised in Paris, France where he came to appreciate the finest French cuisine. After training at the Ferrandi in Paris to become a chef, Frank gravitated towards being a patissier. During a trip to California, Frank was inspired to bring his dessert concepts to the Bay Area, moved here permanently, and founded The French Patisserie.

Along with Frank’s wife Marta, a native Californian who spent several years in France and attended La Sorbonne and L’Institut Des Sciences Politiques, Frank combines his background, training, and love of the finest cooking to develop these outstanding desserts.