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Haute Sweets Patisserie
- (214) 856-0166
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www.hautesweetspatisserie.com
hspdallas.com
www.facebook.com/hautesweetspatisse... - Recommended in multiple social networks
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About us
Chef Gianni Santin and Chef Tida Pichakron have teamed up to form Haute Sweets Patisserie; providing high-end desserts to DFW Metroplex hotels and restaurants. Most recently, they were both at the Mandarin Oriental Hotel in Las Vegas; Chef Santin as Executive Pastry Chef and Chef Pichakron as Pastry Sous Chef. Between the two, they have been featured on TLC's Fabulous Cakes, competed on Food Network Challenge Sugar Inventions and Extreme Pirate Cakes, and Food Network Sugar Dome.
Chef Gianni Santin trained at the L'Ecole Le Notre in Paris, Zurich, and Toronto. With over 30 years of experience, his culinary travels have taken him to Bali, Saudi Arabia, Jakarta, Bangkok, Singapore, Dallas, and Las Vegas. Prior to moving to Las Vegas, Chef Santin was the Executive Pastry Chef at Rosewood's Crescent Court where he was awarded Pastry Chef of the Year in 2006 by the Texas Chef's Association and Hotel Chef of the Year in 2007 by the Hotel Association. Chef Santin is excited to bring his unique vision to Dallas, which he has always called home.
Chef Tida Pichakron was a career changer, trading in corporate America for the kitchen. She trained at the Culinary Institute of America at Greystone in Napa Valley, CA. After completing her training in 2007, she returned to Dallas to work at the Adolphus Hotel's French Room before leaving for Las Vegas to join the opening team at the new Mandarin Oriental Hotel at City Center. After spending the last 3 1/2 years perfecting her skills and her palette in Las Vegas and bringing her business acumen, she is thrilled to return to Dallas to be part of the amazing evolution of Dallas as an international culinary destination.
Chef Gianni Santin trained at the L'Ecole Le Notre in Paris, Zurich, and Toronto. With over 30 years of experience, his culinary travels have taken him to Bali, Saudi Arabia, Jakarta, Bangkok, Singapore, Dallas, and Las Vegas. Prior to moving to Las Vegas, Chef Santin was the Executive Pastry Chef at Rosewood's Crescent Court where he was awarded Pastry Chef of the Year in 2006 by the Texas Chef's Association and Hotel Chef of the Year in 2007 by the Hotel Association. Chef Santin is excited to bring his unique vision to Dallas, which he has always called home.
Chef Tida Pichakron was a career changer, trading in corporate America for the kitchen. She trained at the Culinary Institute of America at Greystone in Napa Valley, CA. After completing her training in 2007, she returned to Dallas to work at the Adolphus Hotel's French Room before leaving for Las Vegas to join the opening team at the new Mandarin Oriental Hotel at City Center. After spending the last 3 1/2 years perfecting her skills and her palette in Las Vegas and bringing her business acumen, she is thrilled to return to Dallas to be part of the amazing evolution of Dallas as an international culinary destination.
Hours of operation
Monday10:00AM - 7:00PMTuesday10:00AM - 7:00PMWednesday10:00AM - 7:00PMThursday10:00AM - 7:00PMFriday10:00AM - 7:00PMSaturday9:00AM - 6:00PM
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2 recommendations and reviews from 2 people
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Referral from
August 6, 2020
tinkspinkdildo asked:Bakeries that use French or Swiss buttercream for cakes? Does anyone know bakeries in DFW where I can get a cake made with French or Swiss buttercream? I grew up eating my mom’s French buttercream cakes and I am not sure where I can find one here. Thanks!
txchiefsfan02 replied:[Haute Sweets](https://www.hautesweetspatisserie.com/) on Northwest Highway
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Referral from
January 12, 2018
Kristin B. asked:Local places with best Mardi Gras King Cakes???Susy D. replied:http://www.hautesweetspatisserie.com 🙂 ok it means going to Dallas. But totally worth it.
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