“I have only had ultra-positive feedback. Honestly, I didn’t expect that.”
His idea was clearly “not that far-fetched,” he smiles. This is evidenced by the dozens of messages and attention he has received from his customers since announcing the end of his activity on his social networks on October 20. “I have only had ultra-positive feedback, and quite touching to be very honest. Honestly, I didn't expect that. So much kindness, it’s exceptional. »
A very eventful adventure
Encouragement galore, thanks galore. But also, inevitably, a cloud of sadness for those who loved his pastries. Fans of its fine tartlets, creamy choux and other revisited Saint-Honoré have until Saturday, November 9 to taste it one last time.
After five years like a roller coaster, Sébastien chose to make a new start. “I want to have a better family balance,” confides the father of two young boys. Over time, physical fatigue accumulated. Here, I need a little respite. »
The demanding experience of crafting alone
Alone on board, sometimes supported by sales during the holidays, the excellent pastry chef has never given up on his adventure. Despite the covid that occurred three months after the opening of the business. Despite the rise in the cost of energy and raw materials. Despite the episodes of work in the city center. Despite the decline in consumer purchasing power.
“It’s part of the life of any artisan employer,” the young forty-year-old philosophizes. What I remember above all is that craftsmanship demands absolute standards. Every day you have to question yourself. It is a very tough challenge but very rewarding, particularly on a human level. » A fan of seasonal products, Sébastien has never stopped searching for and highlighting local know-how (fruits, crème fraîche, breads, etc.) in his cakes and pastries.
A very young pastry chef takes over the reins
In a few months, he plans to continue his art elsewhere, differently. As a pastry chef in an establishment or in training. While remaining in Côtes-d’Armor. “I like to transmit and share, both with professionals and with individuals. » Another pastry chef, Yoann Quinquenel, aged 20, is preparing to take over the reins of the shop. Slightly Sweet will now be called “YQ Pâtisserie”.
