Pastry chef Otto Sanchez left La Table last year, but those still wanting a taste of his breads and baked goods are in luck. Sanchez partnered with a handful of other bakers to debut Magnol French Baking, a new French wholesale and retail bakery, May 15.
Sanchez decided to open a wholesale bakery for practical reasons — it would have been too expensive to open a traditional pastry shop or café, he said. French-born Matthieu Cabon, native Houstonian Tina Blanco and Sanchez decided to open the bakery without help from outside investors. The $500,000, 4,300-square-foot bakery was entirely funded through loans and personal funds.
Cabon serves as head baker and partner on Magnol. He has worked in bakeries around France as well as in Joel Robuchon‘s Michelin-starred restaurants in Las Vegas. Blanco serves as pastry chef and partner. She has worked at the Four Seasons Hotel Houston, Omni Houston Hotel, The River Oaks Country Club, Hotel ZaZa and Rainbow Lodge, as well as venues in Chicago and Las Vegas. Sanchez serves as founder and chef. The bakery will have roughly two other employees to make all of its bread.
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