From Sweet to Savory, Concord's Chocolatier Barrucand Expands its Menu
Jun 08, 2017 04:09PM ● Published by Melanie Heisinger
"We now have Fresh produce from Dover Vineyards and Farm." Pictured: Elizabeth Dover from Dover Vineyard in front of her products.
Gallery: Chocolatier Barrucand [16 Images] Click any image to expand.
Hailing originally from Lyon, France, Chef Jean Luc started an apprenticeship in the kitchen at the age of 14, though he always knew he wanted to be a pastry chef even before that. His father was a renowned handbag maker, his factory right across the street from a bakery, where Jean got his first job. It was there that Jean learned of his love for pastries and baking.
Master Pastry Chef Marcel Bonniaud took him under his wing and by 1975 Jean was trained in Pastry, Chocolate, and Sugar Specialties.
Around 1985, Jean got a job in Charlotte at a French Bakery and moved to the US. Soon after, he landed a job at Myers Park Country Club, also in Charlotte, where he was a kitchen manager. It was there that he eventually met Ann Marie, his future wife.
Chef Ann Marie always had a love for baking with fond memories of making cookies with her mother on their farm growing up in Owego, New York. There was never a questions that baking was something she wanted to do. Around 1976, Ann Marie began working in the food industry.
Ann Marie moved to Charlotte in 1980 and began working under some of the top chefs in the area, cultivating her expertise. After various jobs as a chef all around the Charlotte area, Ann Marie accepted a job as an assistant at Myers Park Country Club. The person who hired her? Chef Jean Luc.
It's been love and pastries ever since!
Chocolatier Barracund was formed around 2006, and relocated to their current location in downtown Concord in 2008. Their combined 50 years of chef experience is only the beginning when it comes to their expertise. All their foods are made from scratch, and all of their recipes are their own.
From cakes to specialty chocolates, they've got it all when it comes to French pastries. They make all of their cakes from scratch and upon request, so all of their ingredients are fresh and delicious.
Recently, they expanded their shop into a mini store and deli, Le Bon Vivant. Now they aren't just sweet, but savory too, offering sandwiches, French gourmet products, salami, pâté, jams, olive oils, salt and vinegars and more.
And to add more temptation, all of their breads are made in house.
They also are beginning to sell wines at their store. To highlight these wines, about once a month they host Wine Tasting nights. These events have been slowly gaining traction and actually have a waitlist lined up months in advance.
Only 10 people are allowed at a time per event. Each Wine Night involves both tasting wines and food pairings. Visit their Facebook page to learn more about these wine tasting events, and see if you can snag a seat at one of their future events.
When asked what their biggest struggle is, their answer was all about finding the right kind of employee. They've noticed that even chefs fresh out of culinary school want a wider range of opportunity when it comes to making food. It's difficult to find someone that wants to specialize in one thing, such as French pastries. They currently have one employee that they adore, and they are content with that for now.
Their hopes for the future is that they find someone that wants to learn their expertise and be taken under their wing. But for now, they are happy with what they do.
This husband and wife team is truly a treat, something that is reflected in their pastries and goodies.