Sébastien LesagePatisserie and Chocolaterie Lesage

Sébastien Lesage

Manager and chef at Patisserie et Chocolaterie Lesage

Discover the inspiring career of Sébastien Lesage. This lover of desserts now makes a living from his passion by running his own patisserie and chocolate shop, where he treats his customers every day.

“Thank you to the customers who have been loyal to us for all these years.”

Sébastien Lesage

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Macaroons Patisserie Et Chocolaterie Lesage Annemasse Haute Savoie
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Haute Savoie

The will

to delight customers

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Desserts Patisserie Et Chocolaterie Lesage Annemasse Haute Savoie
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Haute Savoie

Originally from Picardy, Sébastien has loved pastry-making since he was very young. Thanks to his grandmother’s cakes and his own sweet tooth, this passion became a real vocation. Naturally, he went to a hotel school in Le Touquet and finished with a CAP in pastry, chocolate, ice cream and confectionery in the Ardennes. In 1997, he worked as head pastry chef at the Château de Divonne-les-Bains, before moving on to Switzerland. At the time, Sébastien was dreaming of opening his own patisserie: a place where he could make his own cakes and sell them. He and his wife, who was not in the pastry business, worked on the idea until they bought premises on rue Fernand David in Annemasse in 2001.

Sébastien is in charge of production, while his wife manages the shop – a welcoming pairing in a warm and welcoming environment. But this venture was a real challenge, because his modern, contemporary style was little known at the time. It was an opportunity for him to stand out from the crowd with his delicious and remarkable pastry creations.

The pleasure of

enjoy pastries

In 2019, the couple are moving their business to Place Jean-Jacques Rousseau. It’s a place where they can set up an indoor tea room to enjoy a dessert and a terrace to take advantage of the new square.

Thanks to the greed of his customers, he changes the menu every 6 months. With his team, he works on a carte blanche basis, testing flavours, mixing ingredients and tasting preparations until the perfect dessert is created. Patisserie is a creative field, so they adapt to the different events of the year, such as Christmas and Easter, to come up with fun and original creations. Sébastien says he’s lucky to have a job that’s all about sharing and enjoying his cakes. He has always followed his passion, and has been running his own patisserie for 25 years now.