Bio
Chef Laurent Dupal has been making superb pastries for nearly 30 years. Starting
in his mother’s kitchen at the age of 13, he moved on to an
apprenticeship with a local baker in Nancy, France, and then to the Companion
Des Tours
de France, traveling internationally to hone his skills. After
serving as executive pastry chef at fine hotels in Guadeloupe, Tunisia,
and Spain,
he moved to New York City in the early 1990’s and quickly garnered
work at top restaurants like Odeon, Montrachet, and Tribecca Grill. In
1992
he founded the original Ceci-Cela pastry shop and café in the
fashionable SoHo artist’s district.
In 2007 Laurent joined forces with his longtime friend Georges
Forgeois, the celebrated restaurateur and mastermind behind
such successful establishments as Bistro Jules, Café Noir,
Le Singe Vert, Bar Tabac, and Cercle Rouge. Georges brings
over 15 years of inspired business skills and all the savoir-faire
required to insure a smooth transition from quaint café to
a sophisticated wholesale division with a focus on excellence
in customer service.
Bringing over 45 years of collective experience, Laurent and
Georges have created Dupal Enterprises LLC, to symbolize a
new beginning for Ceci-cela, one that promotes consistency
and quality.
We look forward to doing business with you.