Fleur de Cocoa opened its doors on the elegant strip of Downtown Los Gatos, California in 1999. We are established as the Premier Patisserie & Chocolaterie of the Silicon Valley region.
Pastry Chef Julia Anderson and our professional staff at Fleur de Cocoa use the finest ingredients available to create Traditional French mousse cakes, Croquembouche, tartes and pastries as well as our line of unique, handcrafted artisan chocolates.
Julia's experience in chocolate-making spans a few decades - in addition to making chocolates for charities with friends, her first job as a teenager was at the local chocolate shop in Chatsworth, CA. She later trained at the renowned culinary school, Le Cordon Bleu in Pasadena, CA with an emphasis in Baking.
From 2006-2009 Julia and her husband owned and managed an Italian restaurant, Nonna's, in Springfield, Missouri. Julia was the executive chef and created a detailed dessert menu there.
Fleur de Cocoa - Cocoa Flower
The name of our shop references the small blossom of the cacao or cocoa tree. This flower is the delicate start of the of the cocoa pod that gives us chocolate to create our Artisan Chocolates.