Pastry chef Paul Saucedo and Nancy Wasik Saucedo specialize in delicate pastries, cakes and delicious bakery selections. They opened Cocoa Bean Fine Desserts in July 2004.
A Kendall College graduate, Chef Paul’s background includes Chicago’s Ritz Carlton Hotel and Rhapsody Restaurant. Relocating to Dallas, Texas, Paul took over the pastry responsibilities at the grand Hotel Adolphus, whose French Room is regarded as one of the finest dining experiences in the United States.
After graduating from Northern Illinois University, Nancy received Le Grande Diplome from Le Cordon Bleu in Paris, France. She gained experience at Chateau d’Artigny in Montbazon, France along with Fauchon in Paris. Back in the States, she enjoyed opening the catering department at The United Center and gained invaluable knowledge at The Four Seasons and eatZi’s, both in Dallas, Texas.
Stop by for your morning coffee or hot chocolate and try one of our freshly baked almond croissants, chocolate croissants, or maybe a pistachio apricot Danish.
Try us out for lunch and pick from our selection of panini sandwiches, and maybe an individual chocolate mousse cake or vanilla crème brûlée for dessert. We also have a selection of large cakes and miniature pastries to choose from for any occasion.
Our pastries are made from the finest ingredients and we do not use any preservatives.