Franck Labasse

Franck LabasseBorn in France, Chef Franck Labasse is the Corporate Executive Pastry Chef for Sugar and Plumm, a dynamic dessert concept that will open the first of several northeast locations this August in Paramus, NJ. Franck has gained recognition for the creation of desserts that succinctly marry flavor, texture and design.

His career started at Pat A Chou, a patisserie renowned for ice creams and elegant cakes. From there he went on to be the Pastry Sous Chef of Domaine de Bassibe, a 4 star hotel located in the southwest region of France. This restaurant earned its reputation for producing outstanding dishes using homegrown ingredients. Labasse’s time at the hotel had a profound effect as it instilled in him a lifelong appreciation for using superior ingredients. “You cannot make an extraordinary dessert if you don’t start with extraordinary ingredients.”

Sugar and Plumm, Purveyors of Yumm

Sugar and Plumm’s menu will offer artisanal chocolates, cakes, tarts, and ice cream creations. Having worked for and with industry greats as Chef Alain Ducasse and Frederic Robert, it is Franck’s dream for Sugar and Plumm to be a platform to educate consumers about the diverse wonders of pastry arts, and create happiness one yummy bite at time! Visit SugarAndPlumm.com

Pastry Kitchen & Office

146 Redneck Avenue
Moonachie, NJ 07074
info@sugarandplumm.com
201.334.5400

Store & Cafe

Opening June 2011
620 Bergen Town Center
Paramus, NJ 07652
201.334.5400

See some of the tantalizing work coming out of Sugar & Plumm.
Click for a better view.

Work From Sugar & PlummWork From Sugar & PlummWork From Sugar & PlummWork From Sugar & PlummWork From Sugar & Plumm

Frederic Loraschi

After attending the Souillac “Quercy-Perigord” culinary school, Frederic Loraschi began his career at the age of 16 as a cook for 1989 Bocuse d’Or winner Lea Linster in Luxembourg. He later joined the team of acclaimed 3 Michelin Star Chef Bernard Loiseau in Saulieu, where he learned that passion, patience and hard work are the keys to success.

In 1999, Frederic decided to pursue his career in the United States by joining The Ritz-Carlton Laguna Niguel where he devoted one year as Assistant Pastry Chef before being promoted to Executive Pastry Chef for the reopening of the Original Ritz-Carlton, Boston.Continue reading

Oscar Ortega

Born in Mexico City, where he also received the beginning of his culinary inspiration and training, Chef Oscar Ortega studied pastry arts in Cast Alimenti, Italy. Chef Ortega also attended various courses of pastry, chocolate and sugar work. Chef Ortega sharpened his abilities and passion for pastries over years of work in the UK, Italy, France and the USA.

In 2004, Ortega opened his first pastry and chocolate shop in Jackson, WY, where he created an exclusive line of Artisan chocolates and fine confections. Shortly thereafter he took the opportunity to organize a Mexican Pastry Team to compete in international pastry competitions.Continue reading

David Ramirez

Trained at Johnson and Wales in pastry arts, Chef David Ramirez has appeared on the Food Network, worked at five-star properties in Atlanta and Orlando, and was most recently named captain of the 2009 Team USA. As captain of Team USA, Chef Ramirez led some of the finest pastry chefs in the internationally acclaimed Coupe du Monde de la Pâtisserie, aka the World Pastry Cup, competition in Lyon, France. Chef Ramirez has competed against pastry chefs from all over the world and won dozens of awards from American Culinary Foundation competitions. In 2011, Chef David was inducted into the Orlando Magazine Culinary Hall of Fame.

This self-described “chocoholic” says that no matter where he is — whether strolling the toy aisles of Target with his three kids, attending a black tie event, or visiting Orlando’s amazing theme parks, he views the world through “chocolate-colored glasses”— Continue reading