Chaupain Bakery

By now you have figured out that I have a bias toward French bakeries. Hence, you will not be surprised to learn that I went not once, but twice in the span of two days, to Chaupain Bakery  in San Clemente, California. 

My friend Lisa, a fellow all-around francophile, suggested we meet at Chaupain during my recent trip south. We were to have breakfast together before I hit the road for Santa Barbara. Once I read up on where we were going to meet on Thursday, I decided to give it a test drive. Full disclosure: I did not ride my bike from SB to San Clemente, so this post involves no biking.

The minute I set foot in Chaupain’s door, I knew this was the place for me. The Viennoiserie case was nearly cleaned out, as it should be in any good bakery at the end of the day. What remained however, was one of my favorite French bakery items, the underappreciated yet delicious pain au raisin. This gem consists of a buttery swirl of flaky pastry, plumped raisins, and a bit of custard. It is often referred to as an “escargot.” I spoke with the genial cashier, and told him how thrilled I was to see all of the beautiful pastries as well as the fancy Viennoiserie case next to it. We talked for a bit in French while he was making my coffee, and he proffered me a chocolate croissant for the road.

On that day, my friend Diane and I sat at the window, enjoying the view of Del Mar Avenue, drinking our coffees, and eating our pastries. It took a lot of self-control not to inhale the pain au raisin. Each bite included the flavor of butter, the creamy texture of custard, and the slight bittersweetness of the raisins. I kept telling myself to savor every morsel, slowly. Diane ate the chocolate croissant that evening and found it excellent.

The following day, I returned to have breakfast with Lisa, and she was equally enchanted by Chaupain. We hovered near the now very full pastry case, weighing the pros and cons of each item, before deciding on pistachio croissants. This was an uncommon pick for us, and we were not disappointed. In fact, Lisa and I could not stop talking about this divine creation while the flakes made their way down the front of our shirts. The soft interior and a thin layer of pistachio paste made this an outstanding croissant, one which I will seek out forevermore. Along with the cappuccinos, we felt totally satisfied, totally content.  

Foolishly, we had both ordered quiche as well, and boxed the slices up to enjoy later. While the croissant was enough to fuel a long post-breakfast walk, I dug into the delectable quiche later that morning. The generous slice was filled with greens suspended in a custardy egg filling, all in a buttery, light crust. Lisa later reported that her mushroom quiche was just as toothsome. She also purchased Chaupain’s yogurt and gave it high marks. I regret not buying some for myself. 

The pictures showcase what is on offer at Chaupain, but they can not convey the alluring aroma of the cafe or the hospitality of the staff. If Santa Barbara had such a bakery, I’d be there every day. 

https://www.chaupainbakery.com/