{"id":126924,"date":"2025-08-07T17:48:14","date_gmt":"2025-08-07T17:48:14","guid":{"rendered":"https:\/\/www.europesays.com\/us\/126924\/"},"modified":"2025-08-07T17:48:14","modified_gmt":"2025-08-07T17:48:14","slug":"michelin-trained-chocolate-master-opening-bakery-in-san-marcos","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/126924\/","title":{"rendered":"Michelin-Trained Chocolate Master Opening Bakery in San Marcos"},"content":{"rendered":"

If you don\u2019t know the name Christophe Rull<\/a> yet, you will soon. Born and raised in Marseille in southern France, Rull started his apprenticeship at age 15 before five years of culinary school where he studied cooking and pastry. He bounced from Michelin-starred kitchens to luxury hotels to the \u00c9cole Nationale Sup\u00e9rieure de P\u00e2tisserie<\/a> (ENSP), the prestigious pastry school that Alain Ducasse<\/a> (record holder for most awarded Michelin stars on the planet) founded in 1999.<\/p>\n

After France, Rull opened Aria Resort & Casino in Las Vegas and worked at MGM Grand. He won season 7 of the Food Network\u2019s Halloween Wars, followed by another win on Holiday Wars. He appeared on Bake Squad<\/a> and then topped it all off with the title of U.S. Chocolate Master<\/a> in 2021 and a fifth-place finish in the 2022 World Chocolate Masters.<\/p>\n

So, all of this is to say, the guy can bake. And he\u2019s about to open his first shop of his own. Christophe Rull Patisserie<\/a> opens later this month in San Marcos.\u00a0<\/p>\n

Rull can bake, sure. But he\u2019s smart, too\u2014he knows San Diego is the place to be for the best food<\/a> and quality of life. After six years in Las Vegas, he accepted the role of executive pastry chef at the AAA Five Diamond Park Hyatt Aviara Resort<\/a>, Golf Club & Spa in Carlsbad from 2016 to 2021. \u201cI fell in love with this area,\u201d he says. But after he quit to pursue his dream of competing at the world championship, he came back to the US jobless and unsure of what to do next.<\/p>\n

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\u201cIt\u2019s the same high as athletes\u2014you go to the Olympic Games, and you\u2019re sacrificing two years of your life to prepare for that big event, and once the event is done, then you\u2019re done,\u201d he laughs. So he asked himself \u201cWhat am I doing now?\u201d He ended up at the Hotel Bel-Air in Los Angeles as the executive pastry chef for a new concept, which allowed him hands-on decision making from development all the way to opening. Basically, it was a dress rehearsal for launching his own place.\u00a0<\/p>\n

Rull decided on San Marcos<\/a> for his first patisserie for a few reasons. One, he loves North County\u2019s chill vibe. Two, he sees all the development potential over the next few years. Getting in now will pay off later, he\u2019s betting. The North City<\/a> suite is on the small side\u2014around 1,200-square-feet total, with around one-third as kitchen space and the remainder front of house. But he doesn\u2019t need a ton of space to realize his ethos of \u201csimplicity well done.\u201d<\/p>\n

\u201cI like to stay really fundamental, and to the classics, such as a good butter croissant or almond croissant,\u201d he explains. His menu will include his famous cinnamon roll and sourdough bread (made from a 14-year-old starter from the Hotel Bel-Air), plus around a half dozen different breakfast pastries, croissants, French macarons, danishes, eclairs, chia seed pudding, cookies, and some sandwiches<\/a> like a classic French ham and cheese and chicken pesto, all made with imported French butter and flour.\u00a0<\/p>\n

\"ExteriorCourtesy of Chemistry PR<\/p>\n

He\u2019ll offer around 10 eclairs at a time, ranging from classic vanilla and lemon meringue to passion fruit mango, salted caramel, tiramisu, and more. Coffee service will be simple, featuring Lavazza drip coffee<\/a> and traditional espresso.\u00a0<\/p>\n

It\u2019s a family-run business, with his wife Wilma working side-by-side with him. They both decided to leave the luxury hotel world<\/a> to take a chance on the dream, something that Rull says takes risk and sacrifice. \u201c[This] is where I wanted to be,\u201d he says.\u00a0<\/p>\n

Christophe Rull Patisserie opens late August or early September at 251 North City Drive, Suite 121 in San Marcos.\u00a0<\/p>\n

\"FlyerCourtesy of Eventbrite<\/p>\n

San Diego Restaurant News & Food Events<\/p>\n

The (Brief) Return of Small Bar!\u00a0<\/p>\n

For one-night only, everyone who has yearned for the return of University Heights\u2019 Small Bar <\/a>will get their wish. Better still, the pop-up is going to feature its famous fried chicken as orders of either half or full birds, and it\u2019s all going down at Grand Ole BBQ<\/a> in North Park<\/a> on Monday, August 25 from 6 p.m. to 9 p.m. I strongly suggest arriving beforehand, because my inner psychic is predicting a ridiculously fast sellout.\u00a0<\/p>\n

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