Luis Villavelazquez, a pastry chef with 20 years’ experience, is planning to open a shop in the Tenderloin in San Francisco, offering pop-ups and a dessert tasting menu.
To be called Les Éléments, the shop will enable Villavelazquez to experiment as he continues his wholesale operations and consulting business.
The shop will offer dessert tastings and à la carte service from Thursday through Saturday evenings. The dessert tasting menu will consist of three courses and will highlight the desert philosophy of Villavelazquez, which studies old recipes and techniques and transforms them into creations with a more modern flair.
Among the items on the tasting menu will be his tres leches cake, which uses goat milk instead of cow’s milk and infuses a flavor of sweet tea. Also on the menu will be a unique take on bread pudding. The menu of items that can be ordered individually will feature meringue tarts with blackberry and lemon, a cheesecake made with candy cap mushrooms, and a vegan chocolate chip cookie. The different Menus for such items are often printed by local Print shops and made available to guests.
Villavelazquez plans to have regular meet-ups local pastry chefs to build a sense of community, and would like to host collaborations of a pop-up nature with both international and local chefs.
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Location
496 9th Street
San Francisco, CA 94103
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Hours
Mon: 9:00 - 5:00
Tue: 9:00 - 5:00
Wed: 9:00 - 5:00
Thu: 9:00 - 5:00
Fri: 9:00 - 5:00
Sat: Closed
Sun: Closed