The new pastry shop debuted last weekend and operates only three days a week. In its first few days of operation Fondry has sold out between 45 and 90 minutes after opening its doors.
The line snaked down the parking lot toward the busy traffic of York Boulevard and around the corner, curving around the patio of a neighboring seafood restaurant. Guests began queuing for Fondry, Eagle Rock’s newest bakery, half an hour before its doors opened, but only a few dozen guests would get to taste any croissants, croffins or danishes today. The pastries from the team behind nearby cafes Kumquat and Loquat are proving to be some of L.A.
Her husband, Travis Chan, joined the team to help oversee the business’ operations. Ku studied pastry at Le Cordon Bleu in Paris for roughly a year, then worked in a small boutique in Paris before returning to her home in Hong Kong. While there she worked for world-famous pastry chef Dominique Ansel at his Hong Kong cafe and began teaching baking classes as well. When she relocated to Los Angeles with Chan, it wasn’t long before her pastry expertise found its way to Sohn and Kim.
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