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Mark Chacón

@markchaconne

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CP Scottsdale
8119 E Roosevelt St, Scottsdale, AZ 85257
📣Every day 7 am - 9 pm 📣

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Your weekend plans just got better.

Pre-Order pizza for Friday and Saturday! (Link in bio) by @markchaconne

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18 hours ago

@jrcholico and I were visiting my family in Costa Rica recently and got to have dinner with mi primo @caedo.00 Carlos and his wonderful wife Ari and Carlos told me about Miel de Chiverre; beloved in CR and enjoyed as a filling for empanadas for Easter Season, it’s made from a hearty gourd like a bigger white pumpkin called the Chiverre. We were talking about treats unique to CR and that we had our Fall pumpkin season coming at us upon our return and he kicked this timely idea into motion🤌🏽

I searched around and couldn’t find her! If anyone knows if this exists in Arizona, do tell, but I had to improvise to get this off the ground and found that spaghetti squash has a similar trait distinctive to the Miel de Chiverre, its ability to become long thread-like strands that maintain their structure through the lengthy cooking process. I was unsure if our less-sturdy substitute could withstand a 2-hour gradual soft-candying, but it worked!

I roasted the squash until able to easily gather the strands of pulp once cooled a smidge and then rinsed it three times in cold water as that was when the water ran clear. I pushed the water I could out in a fine mesh sieve then laid it out to dry a few hours before cooking it low and slow in a syrup of panela dissolved in some water with cloves and cinnamon until I reached a slightly syrupy jam-like consistency.

Im still working through application ideas but I’m excited🎃 taken in Phoenix Bioscience Core by @markchaconne

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a day ago

PUMPKIN SEASON HAS ARRIVED. by @markchaconne

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2 days ago

We’re hiring at both Chacónne Patisserie locations!

Our Scottsdale bakery bread program has expanded again, and busy season is underway downtown. We’re adding team members in Phoenix and Scottsdale to support this growth.

Come bake, grow, and join the Chacónne team!

Apply at managers@chaconnepatisserie.com (also link in bio) by @markchaconne

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3 days ago

A little of everything, something for everyone.

Our hand-selected baker’s dozen and half-dozen boxes are perfect for office mornings, parties, and family gatherings—or simply sharing your Chacónne favorites with the people you love. by @markchaconne

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6 days ago

If you ever get the chance to work with your sons, I highly recommend it! ❤️🤌🏽🎉🤌🏼 taken in Chacónne Patisserie by @markchaconne

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7 days ago

The night before and the morning of this Kings reunion, I shaped buns for @lahamburguesa.az @hernan_zeal and every single bun shaped had me excited for my next burger. The burger was FIRE as always, and when I say always I mean it. Never have I tasted anything less than amazing consistent perfection with chef Hernan and it keeps me thrilled making these buns off into the sunset💪🏽🤌🏼🌅.

I didn’t know it, but sous chef @monsegurbrycen of @matildasallday and his queen were sitting just down the bar. @chaconnepatisserie also makes slightly different shokupan buns for Mathilda’s who use them for a winning breakfast sandwich. Shokupan bringing chefs together in joy! Thank you @midnitegranola chef Nick Beitcher for making our world bigger with your breads and empowering our team of winners with your tasty ways🤌🏼. taken in Phoenix, Arizona by @markchaconne

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8 days ago

PEPPERONI PIZZA

Fermented dough, fresh made tomato sauce, pepperoni, mozzarella, basil and parmesan.

Pre-Order Link in Bio!

📍 Scottsdale Location by @markchaconne

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8 days ago

First time I ever saw anyone shaping bread like this was in 2008 watching Chad @tartinebaker in the back of the original Tartine bakery in San Francisco while staging for like a year intermittently. I was all nerves at the time as I was completely green in the industry and starting to understand I had begged my way into something pretty important there with absolutely zero experience and a lot of ambition. All that said, artisan bread work was beyond me at the time and I was just learning that crème fraiche and plumcots existed 😂. Nick Beitcher learned these bready ways from Chad , later leading the bread program at that same location. After starting our bread program @chaconnepatisserie chef Nick trained @bread_boi_az who is seen here training my son @ben._.1207 in that same shaping technique. How fabulous that my own fuller understanding of breads may come to me in the near future through the teachings of my son, who is becoming quite a well-rounded baker - a real multigenerational game of telephone I kicked into motion 18 years ago coming full circle. I see Benjamin standing a little taller knowing the genesis of his current work and I couldn’t be more proud to see these skills taking root in him💪🏽❤️ taken in Chacónne Patisserie by @markchaconne

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9 days ago

Baker Abe at Scottsdale is sitting pretty as can be after a little training boost from chef @charliemendozaaaa from our Phoenix bakery!🤌🏽💪🏽❤️ taken in Chacónne Patisserie by @markchaconne

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9 days ago

A little behind the scenes of our milk bread buns! From dough to soft buns, our team puts care into every batch. Soft, pillowy, and made here at Chacónne Patisserie.

You can see these buns in action at various restaurants across the valley and at both patisserie locations! by @markchaconne

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9 days ago

Well the holidays are upon us! I can smell it in winter spice bakes happening at both bakeries, but reminders from Santa @azcoffeeclaus really bringing it home for me today and I’m here for it all!🍁🎃🦃🎅 taken in Phoenix Bioscience Core by @markchaconne

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10 days ago