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THE BRAIN BEHIND LA BOULANGE
Pascal Rigo has started and sold off a multitude of businesses, but the Starbucks deal is his pièce de résistance.

Rigo in 1996 at the Bordeaux bakery where he began apprenticing at seven.

Fresh-baked cannelés de Bordeaux.

The Steve Jobs of Pastry

Can you keep your baking bona fides after you’ve sold out to Starbucks for a cool $100 million? Pascal Rigo thinks so.