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Le Marché by Sucré

@lemarchebysucre

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New Sucré Experience
🥐 Premium Bulk & Retail Ingredients
📍4048 W Kennedy Blvd, Tampa FL 33609
👩🏻‍🍳Group Pastry Classes
🤍Show & Tell Space for Rent

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For those asking how big the croissant from my previous video turned out… I’d say pretty big. 😂🥐

Our giant croissants are available for pre-order and can also be filled upon request!

Because sometimes a regular croissant just isn’t enough!

#cheflife #pastrychef #businessowner #bakery #croissant

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Okay, I think I officially have a new obsession. 🤍

I’ve been creating with the Silikomart Choco Stick mold from @bakedeco and I LOVE it. Such a simple mold with so many possibilities which of course means my brain is already thinking about what I can create with it next.

#pastrychef #cheflife #pastry #businessowner #entrepreneurlife

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This is your sign to get the croissant. 🥐

Freshly baked, perfectly laminated, and a crunch that speaks for itself.

#pastrychef #cheflife #croissant #pastry

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Part 2 | Things no one tells you about owning a business.

No one prepares you for how difficult staffing can be, or how many people you may go through before finding the right team.

You can train someone, invest your time and knowledge into them, and believe they’ll grow with your business… only to find yourself covering their position again. When someone calls out, quits unexpectedly, or simply isn’t reliable, the responsibility doesn’t disappear. It falls back on you.

Unlike businesses with multiple owners, investors, or layers of management, many small business owners don’t have someone else to step in. Sometimes you can’t find a strong manager. Sometimes you can’t afford one yet. And sometimes, no matter how good your team is, you still have to jump back in and do whatever needs to be done.

It’s part of the game.

But I’ve also learned there needs to be a balance. Being completely absent isn’t good for your business or your staff either. No one will ever know or care for your business exactly the way you do. Your team needs leadership, direction, and someone who understands every part of what they’re being asked to do.

It’s stressful, exhausting, and definitely not always glamorous, but I would do it all over again. I love what I do, and seeing people enjoy what I’ve created makes the difficult days worth it.

And if sharing the honest side of this journey inspires someone to start their own business, or convinces them they absolutely don’t want one… I consider both a win. 😂

#pastrychef #businessowner #cheflife #entrepreneurlife #bakery

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Creating never really stops at Sucré!

We’re constantly recipe testing, playing with new ideas, and finding new ways to bring them to life. And of course, that means creating with the best of the best Silikomart molds from @bakedeco .

For this one, we used the Choco Stick mold to create a frozen tiramisu parfait and raspberry frozen parfait, using Raspberry Inspiration and Araguani from Valhrona.

So many molds, so many ideas… and we’re just getting started!

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Meet the Chefs | Coffee & Pastries with @tampabayisawesome

Ever wanted to meet the faces behind some of Tampa’s favorite restaurants, bakeries, and food businesses?

Join @mr.tampa.bay and me for a relaxed morning of coffee, pastries, and conversation. No formal presentations—just a chance to connect with fellow chefs, food lovers, entrepreneurs, and anyone passionate about Tampa’s incredible culinary community.

📍 Le Marché by Sucré
📅 Wednesday, August 5
⏰ 9:30–11:00 AM

🎟️ $15 per person
Your ticket includes:
☕ One handcrafted coffee
🥐 One freshly baked kouign-amann

Link in Bio!

The ticket simply helps us prepare enough coffee and pastries for everyone attending.

Whether you’re in the industry, dreaming of opening your own business, or just love discovering great food and meeting the people who create it, we’d love to have you.

Come say hello, ask questions, make new connections, and spend the morning with Tampa’s food community. 🤍

#cheflife #pastrychef #entrepreneurlife #tampafood #businessowner

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Have you tried our savory lineup yet?

Our handcrafted favorites are baked fresh daily:

• Spinach Gruyère Quiche – Fresh spinach, Gruyère, and silky custard.
• Bacon Quiche Lorraine – Crispy bacon, Gruyère, and rich French custard.
• Shiitake Shallot Croissant Soufflé – Buttery croissant layered with roasted shiitake mushrooms, caramelized shallots, and a light, airy soufflé filling.

Available in-store or online for pre-order!

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Chef & Foodie Coffee Hangout: Join us IRL for a casual coffee meetup where chefs and foodies swap stories and tasty tips!

📍 At @sucretable’s @lemarchebysucre
🗓️ Wed, Aug 5th
⏰ 9:30-11am
🎟️ $15…Just so we can make sure to have the coffee and pastry ready when you arrive and manage how many people come. You will get a coffee and a kouignaman included.

☕ Join us for a fun-filled in-person meet-up where chefs and foodies connect over great coffee and tasty chats.

Whether you’re a pastry pro or just love good eats, this is the perfect spot to share stories, swap recipes, and make new foodie friends.

Ticket link: https://www.eventbrite.com/e/1995572505082/
🔗Link in bio
#tampa #tampabay

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Most people know me through Sucré, but my career extends far beyond the bakery.

This week took me away for three days of teaching the art of lamination. Between consulting, recipe development, working with private chefs, and helping entrepreneurs build their businesses, every week looks a little different.

One thing I’ve learned is not to be afraid of the grind. I love enjoying life, but when you genuinely love what you do, the work becomes part of that enjoyment. I get to create, teach, travel, and keep learning, and I wouldn’t have it any other way.

To anyone just getting started in this industry: keep your head down and work hard. The beginning isn’t always glamorous, and the long hours don’t always feel worth it in the moment, but every experience builds your skill set and opens the next door.

You never know where one opportunity will lead. Sky’s the limit 🤍✈️🥐

#entrepreneur #cheflife #pastrychef #pastry #businessowner

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Part 1 | Things no one tells you about owning a business.

For the longest time, I thought the harder I worked, the better my business would be. If I wasn’t physically there doing everything myself, I felt like I was failing.

I learned the hard way that there’s a huge difference between working in your business and working on your business.

Burnout is real. I can honestly say I’ve lived it. I convinced myself that if I worked more hours, sacrificed more sleep, and carried every responsibility on my shoulders, my business would thrive. In reality, I was becoming the bottleneck. I was too exhausted to lead, too overwhelmed to think strategically, and too busy surviving to actually grow.

One of the hardest lessons I had to learn was that letting go isn’t giving up, it’s making room for your business to become bigger than you.

And here’s another truth that took me years to accept: having standards doesn’t make you difficult, it makes you a leader.

Holding people accountable, expecting professionalism, protecting your culture, and asking for excellence isn’t being “too strict.” It’s respecting the business you’ve poured your heart, time, and money into. If you don’t protect what you’ve built, no one else will.

These lessons cost me years of trial and error, countless sleepless nights, and more burnout than I’d like to admit.

If you’re building something of your own, I hope this reminds you that working harder isn’t always the answer. Sometimes the biggest step forward is learning to lead differently.

Part 2 coming soon!

#pastrychef #businessowner #cheflife #entrepreneurlife #bakery

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Devil’s food cake layered with flan and dulce de leche mousse.

Rich, creamy, and dangerously good.

Now available at Sucré Table. Limited daily. Pre order at sucretable.com

#pastrychef #croissant #valhrona #tampafood #cheflife

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Worth it….Coffee for the win…🫡

#cheflife #pastrychef #entrepreneurlife #croissant #businessowner

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