After studying traditional French patisserie in Paris, Justin Chao returned to Los Angeles with a deeper appreciation for his childhood flavors in LA's Chinatown. What began as rigorous training in copper pot techniques grew into Le Bon Garçon, where Justin reconnects with his fourth-generation American heritage through innovative caramel creations.
Named after Rue des Mauvais Garçons near his Paris apartment, each small batch is slow-cooked in traditional copper pots over
After studying traditional French patisserie in Paris, Justin Chao returned to Los Angeles with a deeper appreciation for his childhood flavors in LA's Chinatown. What began as rigorous training in copper pot techniques grew into Le Bon Garçon, where Justin reconnects with his fourth-generation American heritage through innovative caramel creations.
Named after Rue des Mauvais Garçons near his Paris apartment, each small batch is slow-cooked in traditional copper pots over a full day, carefully balancing butter, sugar, and cream for perfect texture. Justin visits the Hollywood Farmers' Market weekly, hand-picking fresh produce to create flavors that bridge his French training with Asian American family table memories. Every caramel is wrapped in designs inspired by his Popo's 1950s Chinese porcelain collection, celebrating both artisanal tradition and family heritage.
