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Parlez-vous pastry? The Romeros do

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Contributed by: Karen Groves/YourHub.com on 1/30/2008

Editor's note: Visit our Faces of Arvada and Wheat Ridge page, where YourHub.com staff and readers can introduce you to more people who make this part of the metro area what it is.

When Joseph Romero took over La Patisserie Francaise from his mentor in 1986, he started work as most bakers do, early in the morning.

Now, he goes in later but is no less dedicated to the art of crafting delicate Napoleons, petit fours or chocolate truffles made in the French way.

Romero and his wife, Vada, work at the Arvada specialty pastry shop, where they have been for 17 years.

"The first five years we were in Aurora," Romero said.

Vada said, "Originally I was going to do the books, and Joe would handle the back and do production. That lasted about a week."

She recalled learning the skills from Joe's expertise. "He is a perfectionist," she said. Joe got basic training at a commercial baking course in Denver in the mid-'80s.

Vada wears the marketing hat.

"We make all our own pastry dough, custard and fillings. We make the cooked butter cream and use real liquor. We don't cheat," she said.

Joe said, "I experiment all the time. I am really enjoying working with chocolate right now," he said eyeing a tray of chocolate truffle candies and desserts.

When Joe talks about making cakes, he sounds more like an architect. "I build a lot of cakes," he said.

He praised his mentor, a Frenchman, who owned the original shop. "He wanted to go back to France, so I bought the store," he said.

The Romeros met as teenagers. After marrying in 1973, they had two boys. Now grown, their sons live in the metro area.

As a pleasant chime rang each time a customer walks in, Joe explained what's special about French pastries.

"It's the texture more than anything. French is light. It's about knowing what flavors go together, whether to combine nuts or fruit and chocolate," he said.

Much of the store's business comes from caterers who rely on Romero's creativity. He called himself a problem solver for customers who want something different.

The Romeros recalled baking a 36-sheet cake to serve 4,000 for a celebration of a Denver newspaper's birthday.

"It was at the Denver Zoo," said Vada.

"And it was the hottest day of the year," Joe added.

Joe said one of the most popular items at the shop is the chocolate pastry truffle.

"I probably make a tray of 24 two or three times a week," he said.

A wedding for 600 people? A cake made to look like Legos? No problem.

"I'm not afraid to take a challenge," he said.

With a laugh, Joe said, "People don't think of decorations on cakes as time consuming, but they are. We've done cakes that look like they're draped with fabric or lace. These things take time," he said.

Vada was quick to praise their staff. Among nine people working, Valerie comes in at 5 a.m. to do the pastry shells, Mary comes in later to make the pastries and Mike helps out with everything.

Romero said one difficulty is competing with the one-stop shops. But, he added, "What keeps me going is knowing how happy I make people."

La Patisserie Francaise, 7885 N. Wadsworth Blvd. in Arvada is open from 8 a.m. to 6 p.m. Monday through Saturday, 9 a.m. to 5 p.m.Saturdays.
Phone 303-424-5056
Web site, www.lapatbakery.com.

A mini-glossary of French pastry terms

Mille-feuilles Thin rectangles of crisply baked puff pastry mounted in three layers with whipped or pastry cream. Literal translation: a thousand leaves.

Fondant: Sugar icing used in cookies, petits fours, Napoleons and candies

Palmiers: A palm leaf caramelized sugar cookie made from puff pastry dough

Croques: Carmelized cookies made from puff pastry dough

Napoleons: Layers of puff pastry interspersed with pastry cream iced with fondant

Pate feuilletee - (Puff pastry) layers of dough separated by layers of butter.

Source: Mastering the Art of French Cooking by Julia Child and Simone Beck, Vol. 2

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Showing 1-2 of 2 comments

Submitted By: Charmaine Robledo

posted on 2/6/2008 @ 12:33:45 PM

Rated Story

Karen, this story makes me crave some forbidden pastries and sugar-coated goodness.

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Submitted By: Gladys Mercier

posted on 1/31/2008 @ 8:04:41 PM

Rated Story

Thank you Karen.

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Showing 1-2 of 2 comments

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