Tout de Sweet Pastry Shop

We at Tout de Sweet Pastry Shop are all about coming up with new dessert ideas. In February of 2011, we opened our doors in Bethesda, Maryland. Every day since then, we've worked hard to give our customers a taste of France with every drink and bite. We replicate classic European and American confections with an intriguing twist with the help of local farms and artisans. We say oui! to sweets, from French macarons and mousse cakes to celebratory cakes and brioche. Jerome Colin, a native of France, began his culinary career in Roanne, where he studied at the CFA Du Roannais MABLY from 1994 to 1999. He traveled to the United States during his final year of training and worked at The Willard Room at the renowned Willard Intercontinental Hotel in Washington, D.C. He returned to Europe shortly after, working at Alain Ducasse's One-Star: Le Bar Et Boeuf and Three-Star: Le Louis XV restaurants in Monte Carlo. He came to Atlanta, Georgia, in 2001 and worked for two years at Gunter Seeger's Mobil Five-Star Seeger's. He was the Pastry Chef at Le Paradou in Washington, D.C. in 2004. For the next four years, he worked as the Executive Pastry Chef at the Sofitel Hotel Lafayette Square. Between 2006 and 2008, Antoine Wassermann's Cafe 15 received four-diamond awards. At Michael Mina's Bourbon Steak restaurant and the famous Four Seasons Hotel in Georgetown, Washington's first and only Five-Star, Five-Diamond hotel, Chef Colin made incredible desserts. He and his wife Sofia decided to create their own pastry shop, Tout De Sweet, based on his seventeen years of experience (now twenty-four). The emphasis here is on demonstrating a contemporary French approach to everyday products as well as his take on classics.