Quality never compromised
LOOKA Patisserie is a retail division of the French Patisserie and offers retail customers an upscale, gourmet alternative to current desserts in the freezer.
The LOOKA Patisserie line may be purchased in retail supermarkets in the grocery freezer.
Building on over 25 years of experience producing high-end desserts for some of the finest hotels and restaurants in the country, LOOKA Patisserie was created to offer retail customers an opportunity to enjoy white tablecloth desserts at home. These fine products are made in the same fashion as our Food Service line using only the highest quality ingredients. Our eye-catching package design is one that consumers are sure to remember – and the products are delicious!
Started in 1989, The French Patisserie bakery is located ten miles south of San Francisco in the scenic coastal community of Pacifica, California. It is here where our talented team transforms whole butter, cream, fresh fruits, and imported chocolate into the varied desserts using our modern facility.
Our bakery boasts the latest in food safety programs such as HACCP (Hazard Analysis Critical Control Point) methodologies including Recall and Traceability from raw materials to shipped goods. We have annual certification inspections including SQF and military audits,
The facility is continually upgraded to benefit from the latest in technology and food safety equipment such as temperature monitoring and metal detector devices to best ensure the health and safety of those who enjoy our desserts.
Once created, our desserts are cradled in our custom made and proprietary packaging to ensure the integrity of each item. The packaging not only maintains the presentation of the products, but also safeguards the dessert moisture, textures, and flavors from outside factors such as freezer burn and odors.
Our desserts are shipped frozen to distribution and wholesale points in the U.S. and abroad.
The French Patisserie and Looka Patisserie desserts are created by Frank Spasic, who was raised in Paris, France where he came to appreciate the finest French cuisine. After training at the Ferrandi in Paris to become a chef, Frank gravitated towards being a patissier. During a trip to California, Frank was inspired to bring his dessert concepts to the Bay Area, moved here permanently, and together with his wife Marta Spasic, founded The French Patisserie.
Together Frank and Marta combine their business acumen, training, and love of the finest cuisine to develop these outstanding desserts.