For years, Euro Pane Bakery has been synonymous with Pasadena mornings. Ask any local, and they’ll likely recount stories of patiently waiting in line, eager to get their hands on the bakery’s famed French macarons, substantial English muffins, irresistible cinnamon rolls, and those perfectly tangy lemon bars. At the heart of this bustling scene was Sumi Chang, the baker-owner whose warm smile and dedication shaped Euro Pane for over two decades.
It was almost unimaginable to picture Euro Pane, whether the original Colorado Boulevard location or the second spot opened in 2010, without Chang’s presence. However, August marked a significant change as Chang sold her cherished bakery, stepping away from the daily grind to embrace a new chapter.
“I’m simply going to take a moment to breathe, maybe lose myself in a good book,” Chang shared, reflecting on her departure. She remained for a few months to ensure a smooth handover, demonstrating her commitment to the bakery’s future. “Art has always been a passion, so I’m excited to spend more time exploring museums and galleries.”
Chang’s journey to becoming a Pasadena baking icon is an interesting one. Moving from Seoul to the U.S. at 14, her initial career path led her to nursing in intensive care units. It wasn’t until later that her passion for pastry blossomed, leading her to study under renowned figures like Jim Dodge in San Francisco and at Lenôtre in Paris. Her experience also includes a formative period working with Nancy Silverton at Campanile, where she honed her breakfast expertise before opening the doors of the first Euro Pane in Pasadena in 1995.
For devoted Euro Pane patrons concerned about changes, rest assured that the bakery’s essence is set to remain unchanged. Chang emphasized leaving all her treasured recipes with the existing team, ensuring the familiar flavors and quality will continue.
While Chang might be stepping back from Euro Pane, her culinary passion is far from extinguished. Her mornings still begin at 3 a.m., but now, instead of heading to the bakery, she’s channeling her energy into converting her garage into a personal test kitchen. She’s enjoying experimenting with her sous vide machine and crafting homemade jams. However, a non-compete agreement means Pasadena won’t see a new Sumi Chang bakery for at least three years. Yet, with a hopeful tone, Chang admits, “Baking is truly in my DNA,” leaving a tantalizing prospect for the future. Visit Euro Pane at 950 E. Colorado Blvd., Pasadena, (626) 577-1828; and 345 E. Colorado Blvd., Suite 101, Pasadena, (626) 844-8804.
Beyond Euro Pane’s transition, other notable shifts are happening in the Los Angeles culinary landscape. At République, the acclaimed restaurant helmed by chefs Walter and Margarita Manzke, Chris Carrillo has been promoted to Chef de Cuisine. Having been with République since its inception in 2013, Carrillo’s culinary journey includes studies at the French Culinary Institute in New York and further training in Italy. He now oversees the République kitchen and curates the daily menu. République has also welcomed Sam Rethmeier as the new Wine Director, bringing experience from Nocciola in Ojai and Nancy Silverton’s Chi Spacca. République is located at 624 S. La Brea Ave., Los Angeles, (310) 362-6115, republiquela.com.
In pastry news, the Lucques Group, under Suzanne Goin and Caroline Styne, has appointed Noubar Yessayan as their new Executive Pastry Chef. Yessayan, a Beirut native and Le Cordon Bleu Los Angeles alumnus, will oversee pastry programs across Lucques, A.O.C., Tavern, the Larders, and Lucques Catering. His impressive background includes roles at Bastide, Anisette Brasserie, Maison Giraud, and most recently as Executive Pastry Chef of Soho House West Coast. Notably, during his time at Maison Giraud, Yessayan was celebrated as the “croissant king” of Los Angeles by the LA Times. Explore more at thelucquesgroup.com.
