La Petite Sourie is a French Cafe located in Santa Ana, Orange County. We offer delicious pastries, sandwiches, omelettes, soup, bread, made daily by our renowned chef Christian Chereau.
Check out our menu!
Open 7 days!
Mon - Sat: 6:30am - 7:00pm
Sunday: 7:30am - 6:00pm
Ideally located close to South Coast Plaza, freeways 405 and 55, la Petite Sourie is a little bit of France in Orange County. Come try our pastries and sandwiches made from scratch daily by Christian Chereau.
Whether you are in the mood for breakfast, lunch, or a coffee break, come in and enjoy our amazing pastries, bread and sandwiches made daily by Christian Chéreau in the most authentic French cafe in Orange County!
Christian Chéreau is a fourth generation French Pastry Chef born in France on December 20th, 1951. Chéreau cultivated his passion for the art of Pastry as a child in his grandfather’s acclaimed pastry shop, “Chéreau” in Sandillon, France. He grew up surrounded by the delicious classic French pastry in the tradition carried on by his parents and grandparents for over a hundred years.
In 1968 Chéreau moved to Orleans where he earned his CAP (Certificate of Professional Aptitude) in pastry making in 1968 and in baking in 1969. During his studies he learned the artistry and refinement of transforming traditional desserts into exquisite plated presentations. After graduation, Chéreau worked in the family business for nearly a decade. During that time, he held an internship in Paris at “Lenôtre,” one of France’s most famous cooking schools. Gaston Lenôtre, a world famous pastry chef and Chéreau’s teacher once commented on his potential: “one day, he will surpass his master.” Chéreau’s dedication and passion eventually led him to the ownership of his own pastry shop in Sandillon, France.
In 1981 Chéreau opened up a chocolate confectionery in Nice, where he worked for almost two decades. In 1984 the French Minister of Arts and Crafts in Paris honored him with the prestigious “Mercure d'Or” award, and Gaston Lenôtre granted him a distinction that was completely exceptional, the diploma of the “30 best artisan artists in the world.” Recognized by his peers, Chéreau then became part of the elite of his profession. In 1991, Chéreau opened a new family store in Cannes, France. Chéreau’s desire to travel and discover new cultures brought him to Casablanca, Morocco in 1993, where he established another store that bore his family name and legacy and to Vietnam in 1995 with yet another chain of French pastry shops called Pat a Chou. He was eager to experiment with new ideas, flavors and techniques that he felt would be welcomed in the capital of cosmopolitan tastes. Upon receipt of a prestigious “Lauriers d'Or Europeens” award 1994, the extent of Chéreau’s talent and inventiveness was confirmed once again. He received another award for the Best Pastry Chef of the Cote d’Azur province (France) in 1996. Among Christian Chéreau’s most recent creations is a pastry shop in Mougins, France which has operated since 2009. Chéreau has always strived to innovate, perfect, educate and contribute his ideas and passion to the field of pastry. Since Chéreau’s name has become one of the biggest in profession, he has been the subject of numerous articles in the national press and professional gourmet guides of Germany, Italy and France. He has also been featured in several television programs dedicated to the art of pastry making. Christian Chéreau’s Awards and Commendations:
* 1984 Mercure d’Or – This annual competition created by the Assembly of French Chambers of Commerce and Industry and the Ministry of SMEs (Small & Medium Sized Enterprises), Trades, Crafts and Professions recognizes the best craftsmen in France.
* 1994 Laurier d’Or Europeen – This award delivered by European Council recognizes the top craftsmen in Europe; Chef CHEREAU was selected for his chocolate bon bons.
* 1996 Best Pastry Chef-Chocolatier in the Provence-Cote D’Azur region from Guide Champerard.
Christian CHEREAU has earned the recognition and respect of some of the world’s leading experts in the Culinary Arts field. Attached are letters from the following experts offering their acclaim for Chef CHEREAU:
> Francois Payard - world-renowned pastry chef and former owner of Manhattan’s beloved Payard Patisserie & Bistro “Chéreau’s name has become one of the biggest in profession.”
> Jacques Torres – culinary television personality and Pastry Chef at LE CIRQUE 2000, one of New York’s most famous restaurants “[H]e is a pastry chef of high distinction and prominence whose skills and achievements are far superior to most pastry chefs in the United States, and around the world.”
> G.J. Bellouet - owner of the Bellouet Conseil Gastronomie School in Paris “[O]ver time, he has become one of France’s greatest pastry chefs.”
> Jean Michel Perruchon - Meilleur Ouvrier de France (MOF) “Chef Chereau . . . has earned praise and recognition around the world for his work as a pastry chef “
> Gerard Mulot - one of Paris’ best-loved and well-known pastry chefs “France’s loss will be America’s gain.”
Chef CHEREAU has judged numerous national and regional competitions. In 1993 he served as a judge for the Meilleur Ouvrier de France (MOF) competition, the most prestigious annual award granted to craftsmen in France. He also judged national competitions in 1996 and 1998 for the National Confederation of Artisan Bakers of France. In 2002 Chef CHEREAU was granted a patent by the French government for his chocolate concept “chocolate alphabet.”
La Petite Sourie, LLC dba La Petite Sourie Cafe is a new business operating in Santa Ana, CA with the purpose of opening and establishing a casual-dining French Bakery and Bistro in one of the most established areas of Orange County, located specifically in Santa Ana, CA.
Valerie Kemp, also of French heritage, from Toulouse, France moved to the USA in 1976, after attending UCI she began working in the food industry in 1989 with PepsiCo Corporation, as a Development Manager for Taco Bell, she then went on to be the Director of Development for several other fast-food and quick casual chains, such as Baskin Robbins, Rubio’s Restaurants, Wendy’s Hamburgers, The Coffee Bean and Tea Leaf, Gloria Jean’s Coffee and Bakery, Burger King and is currently the Sr. Development Manager for Cotti Foods, Corp.
La Petite Sourie is a quick casual restaurant/bakery emphasizing healthy organic foods, serving sandwiches, soups and salads with an emphasis on fine French bakery and Pastry items. This Artisanal destination serves traditional, satisfying and sumptuous French food and pastries, namely fine breads, pastries, cookies, cakes, chocolates and candies, along with baguette sandwiches, Panini sandwiches, seasonal soups and salads. The location has a touch of “Modern Industrialism” with a French flare. The décor with its distressed wood walls and counter made from old train station building coupled with the reclaimed steel from a turn of the century factory formerly situated in the upper east side of Chicago, chandeliers made of cast iron and wine bottles and counter tops and tabletops made from reclaimed marble from a closed institutional building; La Petite Sourie tells a story of the blending of old with new. The appreciation of tradition and history. La Petite Sourie, opened in Santa Ana, CA in fall of 2013, we serve breakfast, lunch and dinner seven days per week, as well as weekend brunch, bistro dining with a “Communal Feel”. Come join us we look forward to serving you!
The success of our enterprise can only be ensured by the expertise of the individuals that take part in our newest culinary endeavor. It is especially important that the individuals involved possess the unique knowledge of the highly complex and sophisticated nature of running an exceptional French Bakery/Bistro/Cafe. Valerie Kemp and Christian Chereau define that pairing.
Our food is organic and made from scratch daily. We strive to keep it delicious and affordable!
La Petite Sourie, 2801 MacArthur Blvd, Santa Ana, CA 92704
If you wish to place an order or simply know more about us, please call La Petite Sourie: (714)966-9969, or fill out the form below.