Euro Pane bakery, a cornerstone of Pasadena’s vibrant food scene, has recently transitioned to new ownership, marking the end of an era for this beloved local institution. For over two decades, Euro Pane has been more than just a bakery; it has been a daily ritual for many, a place where the aroma of freshly baked goods mingled with the friendly greetings of baker-owner Sumi Chang. Located on Colorado Boulevard, Euro Pane has consistently drawn a crowd, its counters laden with tempting French macarons, generously sized English muffins, irresistible cinnamon rolls, and perfectly tangy lemon bars. For patrons of both the original and the second location opened in 2010, Sumi Chang was the heart and soul of Euro Pane.
However, August marked a significant change as Chang sold her cherished bakery. After years of dedication, Chang expressed her desire for a well-deserved break. “I’m just going to take a day to breathe, I want to read a book,” she shared, highlighting her plans to finally indulge in personal pursuits like art and museum visits. She remained at Euro Pane for a few months to ensure a smooth handover, a testament to her commitment to her staff and legacy.
Chang’s journey to becoming a celebrated baker is as rich as her pastries. Moving from Seoul to the United States at 14, she initially pursued a career in nursing, working in intensive care units. Her passion for pastry eventually led her to study under renowned figures like Jim Dodge in San Francisco and at Lenôtre in Paris. Her experience also includes working alongside Nancy Silverton at Campanile, where she honed her breakfast pastry skills before opening the first Euro Pane in Pasadena in 1995.
Despite the change in leadership, Euro Pane is expected to maintain its familiar charm and taste. Chang has entrusted her complete recipe collection to the bakery’s employees, ensuring the continuity of the beloved flavors and quality that patrons have come to expect. This commitment to preserving the essence of Euro Pane is reassuring for loyal customers.
While Pasadena might miss seeing Chang at Euro Pane, she is not stepping away from her culinary passions entirely. Even with a noncompete agreement preventing her from opening another bakery for three years, Chang’s mornings still begin at 3 a.m. Instead of heading to the bakery, she is now transforming her garage into a personal test kitchen. She is exploring new culinary techniques with her sous vide machine and crafting homemade jams, hinting at future culinary endeavors. “Baking is in my DNA,” she affirmed, leaving a hopeful note for her return to the baking scene in the future. Euro Pane’s locations at 950 E. Colorado Blvd., Pasadena, (626) 577-1828 and 345 E. Colorado Blvd., Suite 101, Pasadena, (626) 844-8804 remain open, ready to serve Pasadena’s favorite pastries under new stewardship, carrying forward Sumi Chang’s legacy of delicious baked goods.
Changes in Leadership at République and Lucques Group
In other Los Angeles culinary news, République, helmed by chefs Walter and Margarita Manzke, has announced the promotion of Chris Carrillo to Chef de Cuisine. Carrillo’s long-standing dedication to République, dating back to its pre-opening days in 2013, has been recognized with this elevation. His culinary journey includes studies at the French Culinary Institute in New York City, further culinary education in Italy, and an internship in Venice. Now, Carrillo will oversee the République kitchen operations and take charge of crafting the daily menu. République has also welcomed Sam Rethmeier as the new Wine Director. Rethmeier brings experience from Nocciola in Ojai and Nancy Silverton’s Chi Spacca, enriching République’s wine program. République is located at 624 S. La Brea Ave., Los Angeles, (310) 362-6115 and online at republiquela.com.
Adding to the pastry chef movements, Suzanne Goin and Caroline Styne of the Lucques Group have appointed Noubar Yessayan as their new Executive Pastry Chef. Yessayan, a Beirut native and Le Cordon Bleu Los Angeles alumnus, will now oversee pastry programs across Lucques, A.O.C., Tavern, the Larders, and Lucques Catering. His impressive background includes positions at Bastide, Anisette Brasserie, Maison Giraud, and most recently, Executive Pastry Chef of Soho House West Coast. Notably, Yessayan was celebrated as the “croissant king” of Los Angeles during a taste test by the L.A. Times food staff while at Maison Giraud. More information about the Lucques Group can be found at thelucquesgroup.com.
Contact Jenn Harris at [email protected] or on Twitter at @Jenn_Harris_.
Further Reading:
Comfort food alert: 11 of our favorite meatloaf recipes
4 reasons to visit the new Corporation Food Hall in DTLA, including fried avocado tacos
The Hearth & Hound alert: April Bloomfield and Ken Friedman are (finally) opening the doors to their first L.A. restaurant
Alt text for images (Hypothetical as URLs are not provided in source text):
original_image_url_1.jpg: alt=”A tempting display of Euro Pane bakery’s signature pastries, including macarons, cinnamon rolls, and lemon bars, inviting customers in Pasadena.”original_image_url_2.jpg: alt=”Sumi Chang, the former owner of Euro Pane bakery in Pasadena, smiles warmly, reflecting her dedication and passion for her craft.”original_image_url_3.jpg: alt=”Chef Chris Carrillo, now Chef de Cuisine at République in Los Angeles, expertly manages the kitchen, showcasing his culinary leadership.”original_image_url_4.jpg: alt=”Pastry Chef Noubar Yessayan, the new Executive Pastry Chef of Lucques Group, presents a selection of perfectly baked croissants, highlighting his ‘croissant king’ reputation.”
