![\"Clement](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2026\/03\/SUT-L-CLEMENT-LE-DEORE-01.jpg\")
Clement Le Deore as seen on \u201cThe Ultimate Baking Championship\u201d Season 1. (Food Network)<\/p>\nWhen Food Network\u2019s new \u201cUltimate Baking Championship\u201d debuts on Monday, San Diegans may recognize one of the competitors from a bakery in Pacific Beach.<\/p>\n
Clement Le Deore, who is originally from the Brittany region of France, has lived in San Diego for eight years and owned his bakery, Desserts by Clement, for four years. His background as a baker includes working as an apprentice and practicing in Corsica, Australia and San Diego before opening up his own place. He also said he honed his skills at home in San Diego.<\/p>\n
\u201cI built a kitchen in my living room,\u201d Le Deore said. \u201cAnd then I really tried to improve my skills like every day after work. I bought a camera, took pictures of my creations, started to build my Instagram, and then I see a lot of people react to what I was doing, and it gave me even more motivation, and then I just kept going.\u201d<\/p>\n
His bakery specializes in French classics such as puffs from choux pastry, but also unique original creations, including a seasonal series with desserts shaped to look like real fruits. Le Deore said he is planning to open two more shops in San Diego County in 2026.<\/p>\n
This will be his second Food Network appearance after competing in season 9 of \u201cSpring Baking Championship.\u201d Ahead of the premiere of \u201cUltimate Baking Championship,\u201d he answered a few questions from The San Diego Union-Tribune. The interview has been edited for clarity and length.<\/p>\n
Clement Le Deore as seen on \u201cThe Ultimate Baking Championship\u201d Season 1. (Food Network)<\/p>\n
Q: What made you want to do this competition?<\/strong><\/p>\n A:<\/strong> So, I always love to challenge myself. Actually, you know, when you go to competition you\u2019re like, \u201cWhy I did that?\u201d But I don\u2019t know, I always like wanna push myself, go further. Competition is super stressful, but I think it kind of like excites me in the same time, like give me adrenaline. \u2026 I like to challenge myself and I\u2019m very competitive. And then the other thing also, help for the business, which is a big point. So having a business, you know, doing this competition obviously people are going to come to my shop. And I don\u2019t know, I always wanted to be on TV, and so that was a way for me, you know, to be on TV. I guess that\u2019s kind of everybody\u2019s dream.<\/p>\n Q: This show is described as \u201cthe most intense baking competition ever.\u201d Is that accurate?<\/strong><\/p>\n A: Oh, definitely. Yeah. I mean, first of all, when you see all people that were in the show, you already know that this competition is going to be very, very hard. And I\u2019m there too, so imagine.<\/p>\n Q: How did the \u2018Spring Baking Championship\u2019 prepare you for this?<\/strong><\/p>\n A: So that was \u2014 that was very intense. That was my first competition, it was really focused on, you know, Americanized desserts, which for me was a big challenge. But what I enjoyed the most is like, you know, even if I didn\u2019t have the skill that some episodes required, I was still able to always come up with something my own way. And I did great. I\u2019m actually super happy about the first show I have done. I didn\u2019t finish first place \u2026 I was in final, so that\u2019s also already very good. So that\u2019s why I wanted to come back to this \u201cUltimate Baking Championship\u201d for revenge.<\/p>\n Q: Will those who have visited your shop recognize some of your desserts on the show?<\/strong><\/p>\n A:<\/strong> Exactly. I really try to, you know, keep my personality and then when people watch me, they can see what I do, you know, my whole concept of desserts and that\u2019s what I know how to do. So when people are gonna come to my shop the next day, they\u2019re gonna recognize me and my desserts.<\/p>\n Q:\u00a0This is your second competition show, would you do another?<\/strong><\/p>\n A:<\/strong> Yeah, actually love competing, and if there\u2019s another opportunity for another show, I would definitely take it.<\/p>\n Q: What do you think you took away from being in this competition?\u00a0<\/strong><\/p>\n A: <\/strong>Every time I do a competition, I really learn about how to work faster, better organized, thinking out of the box. It\u2019s like brainstorming. You really have to think a lot and think quick and think good, making the right decision. It\u2019s so intense. So every time I do like the last show, I learned a lot about myself. I surprise myself every time with what I was able to do in a such short amount of time, how to control my stress. And then, learning new techniques, because I mean during all competition I have done, like I have learned so much, because you are here and you don\u2019t have choice to do it. You have to figure it out and that\u2019s it. So you have to figure it out and you have no choice, because usually we always stay in our comfort zone, and there\u2019s something we don\u2019t like to do or we don\u2019t know how to do, we just don\u2019t do it. But in competition like this, you must do it. That\u2019s it. If you don\u2019t do it, then you just go home. And so that\u2019s like a big, big lesson when you go in the show. And I\u2019ve learned like so many things. And actually, I\u2019ve learned few things in that show that now I\u2019m doing every day.<\/p>\n","protected":false},"excerpt":{"rendered":"When Food Network\u2019s new \u201cUltimate Baking Championship\u201d debuts on Monday, San Diegans may recognize one of the competitors…\n","protected":false},"author":3,"featured_media":643421,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5134],"tags":[5229,1582,276,2105,988,3549,7264,1072,7289,7156,67,586,132,5230,68,2969],"class_list":{"0":"post-643420","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-san-diego","8":"tag-america","9":"tag-ca","10":"tag-california","11":"tag-food-and-drink","12":"tag-restaurants","13":"tag-san-diego","14":"tag-sandiego","15":"tag-things-to-do","16":"tag-top-stories-sdut","17":"tag-tv-and-streaming","18":"tag-united-states","19":"tag-united-states-of-america","20":"tag-unitedstates","21":"tag-unitedstatesofamerica","22":"tag-us","23":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/116199863627777324","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/643420","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=643420"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/643420\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/643421"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=643420"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=643420"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=643420"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}