• Our Story

    Ladera Patisserie is an authentic artisan French pastry company in its soul. It also reflects the owners background and vision. Chef Fateha Id boubrik, a native of France, who was working in NYC, met her husband Mustapha while visiting her parents in Paris.

    He was a chef and co owner of a restaurant in Japan. Soon after she was offered a position to join the pastry team at the Rosewood
hotel in the Bay Area.

    It didn’t take too much convincing for her husband to follow her to the sunny California as It reminded him of his roots in Morocco.

  • A couple of years later, with their long experience in the culinary industry, they decided to start their own company.

    Their Meyer Lemon and Eucalyptus Marmalade won a gold medal in the British Dalemain Marmalade Festival in 2020. In the 2021 French world jam championship Les Confituriades, their Mandarin Mango & Passion Fruit Marmalade took the first place, and the Blenheim Apricot & Clingstone Peach Jam won the Confituriades. d’Or (gold prize). They were awarded the Champion du Monde in the contest.

    They are classic car lovers. They use 404 on their product labels to remind them of the car they first fell in love with: the Peugeot 404. To them, the number represents the good old days when things were done with honesty and love.

Media Coverage

  • Prizewinning Preserves from Ladera Patisserie

    The sweet scent of eucalyptus in her neighborhood of Woodside, Calif., in the Bay Area, inspired Fatiha Id Boubrik, the French confectioner, pastry chef and an owner of Ladera Patisserie, to add eucalyptus leaves to some of her marmalades and jams. They give the Meyer lemon variety a sweetly minty allure. Another intriguing flavor is a blend of Mandarin, passion fruit and mango. Her raspberry rose evokes Morocco, the birthplace of her husband, Mustapha Khenniba, and the thickly textured apricot is pure sunshine.

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  • Ladera Patisserie: World Confiture Champion

    The Ladera Patisserie claims their products are “French in particular heritage and tradition.” That means they use traditional French techniques such as batches made in copper pots and, depending on the fruits, macerate them 24 to 48 hours before cooking them. Plus, each batch is small, typically around three to four kilogrammes. But, according to Id boubrik, they developed their own recipes and techniques, experimenting with different fruits until they find the right flavour combinations.

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