At the beginning of February, the Frenchman Samuel Manar, in collaboration with Angélique Sakho-Green, inaugurated his first bakery in Los Angeles, in the Culver City district. A perfect name, Paris Croissants “, and a Parisian café atmosphere, perfect to seduce the French community and the horde of foodistas in Los Angeles.
A retraining for the ex-banker
Born in Créteil, banker in his first life, Samuel Manar decides to drop everything at 30 years old. Banking is over, and it’s time for a one-year world tour that takes him to the United States in particular. ” As a banker, I worked at the time for small businesses, including bakeries, he explains. I had woven a network in this environment, kept a few friends and when I returned from my world tour, I decided to convert to the profession of baker. »
Initially initiated by a friend, then head of Boulangerie Paris & Co, he learned the gestures of trouble, went to train at Ferrandi in Paris and left with a dream: to open his business across the Atlantic. ” I somewhat naively believed that I was going to open quickly and make my life in the United States. Obtaining the visa finally took me two years, winning the green card in the lottery having then facilitated the task. Los Angeles quickly became my anchor. Weather, mentality, quality of life, business model, everything was in line with my desire to change my life. »
In 2016, Samuel Manar took the big step. Moves to Los Angeles and first works for a few big houses: first Spago, Wolfgang Puck’s restaurant. Will follow Bottega Louie and Milo & Olive where he becomes manager. ” At the same time, I was able to open my company, and started delivering my breads and croissants to the Farmers Market in Los Angeles. The bakery being considered a business of first necessity during the Covid phase, I was able to continue my work. The demonstrations of the Black Lives Matter movement and a new visibility posed on black entrepreneurs then helped me to make myself known. »
Croissants like in Paris
In a few months, Samuel Manar squared all the markets of the city. He then meets Angélique Sakho-Green, who believes in Samuel’s destiny and joins forces with him to set up Des Croissants Paris. ” With our French culture, our childhood memories, we opened Des croissants Paris in the Culver City district, part of the Arts District, a bakery-café designed to rally the entire French community of the district, and all lovers of our products. A place where coffee, croissants and good bread are served like in Paris. »
In the shop windows, Samuel Manar offers his best-seller every morning: the Parisian croissant, “ one that has the same taste as in Paris, made from real French ingredients, such as Bordier or Isigny butter, or flour from the Grands Moulins de Paris, which gives the best croissant in Los Angeles! And everyone loves it! “. The house also adds its Kouign-amann recipe, and completes it with a selection of country breads, traditional breads and spelled breads.
« A new adventure is being written, admits the baker, parallel to the markets where we continue to be present. We are thinking of other projects – wine bar, children’s book, cooking class, merchandising – but I also want to enjoy life and California! »
