Mixed Bakery

Elyssa Fournier logged thousands of hours in the company of commercial ovens stretching from New York City to the beach communities of Southern California before deciding that the one kitchen she really wanted to bake out of was her own. The owner/operator of Mixed Bakery trained for her career at the French Culinary Institute (now known as the International Culinary Center) in New York City, wher

e she earned a degree in pastry arts. After a stint under the watchful eye of Le Cirque’s renowned pastry chef, Jacques Torres, she mixed it up at New York bakeries Musette, Café Indulge and Le Pain Quotidien. However, the draw of returning to her home turf was strong, so Elyssa and her husband, chef Yves Fournier, packed their bags and headed for Southern California. After designing and decorating gourmet wedding cakes for two years, she spent five successful years as head pastry chef at Andrei’s Conscious Cuisine in Irvine, California, before opting out of the traditional restaurant business and launching her own full-fledged bakery. She specializes in tarts, muffins, cookies and French pastries. Mixed Bakery partners with caterers and event planners, serves up baked goods at private events, and sells direct to individuals and retail outlets.