Chocolats de Paques

Handmade Chocolates By Chef Yannick Dumonceau


Dumonceau’s culinary journey began in Lyon, France at his uncle’s pastry shop. After learning from his mentor, the Meilleur ouvrier de France Chef Chevallot who took him under his wing, he soon led to his first restaurant experience at the Four Seasons Terre Blanche in Provence.
From there, Dumonceau’s global experience spanned to Australia, Lyon, Bora Bora, Paris, San Francisco and now Santa Barbara, further widening his palate and culinary horizons. After Dumonceau’s first Pastry Chef position at the Four Seasons Terre Blanche in Provence, he managed the pastry team Chouquette and Le Bon Choix in Australia, then went to Maison Tourtillet in Lyon, France.
In 2007, he made the move to Bora Bora as the Pastry Chef for the opening of the Four Seasons Resort, then went back to France to La Roronde and headed pastry at the renowned 3 Michelin Star L’Ambroisie with Chef Bernard Pacaud in Paris for seven years. Making the move to San Francisco in 2017, Dumonceau took the coveted position as Executive Pastry Chef at Quince before accepting to lead the pastry team at ONE65 in 2019 and Alexander’s Pastries in 2020.
Being the Executive Pastry Chef of the Rosewood Miramar in Santa Barbara since 2021, he always wanted to share his experience and teach pastry. He presently allocates his time to offer consulting services, notably at prestigious locations like the San Ysidro Ranch, contributes to exclusive private events, and conducts Pastry and Chocolate classes across Southern California.

Over the years, Dumonceau has gained many accolades in the field including second place in the BTM Trophy and fourth place at the Mains d’Or Challenge. That, paired with his education and certifications in pastry, ice cream, chocolate confectioneries, and more conceptions, Dumonceau showcases his French techniques in one-of-a-kind, unique creations, making standout pastries, inspired by nature for colors, tastes, sounds, and emotions to highlight the celebration of various occasions.

You can pre order your chocolates by Tuesday March 26 a 12pm (limited stock!)  and pick up at the Alliance Francaise only Wednesday and Thursday March 27/28 (10:00 am- 6:30 pm ) , or Friday & Saturday  March 29/30  (9:30 am- 1 pm)  

A portion of the proceeds will be donated towards the new museum opening in May. 

pre-order here pre-order here

pre-order here pre-order here

pre-order here pre-order here

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