Our story

About the Founder

I grew up around mouth-watering Chinese cooking at home, taking in techniques and tastes as a fourth-generation American in the Los Angeles suburbs. After immersing myself in the rigor of traditional patisserie in Paris (including study under Jacques Genin), I felt ready to reconnect with the flavor inheritances of my upbringing. A playful new chapter of caramel development emerged, along with the joyfully expansive experiences of queer family making and fatherhood. I discovered a sweet purpose: to connect with the elements of life worth savoring.

For me, flavor is a bridge to belonging. Flavors carry memories, experiences and poetry to our senses: layers of dark complexity, bright fruit, spice, and florals inspire us to slow down and enjoy. From shared experiences around Asian American family tables to new sparks and connections that bloom from unexpected tastes, Le Bon Garcon is for indulging fully in who you are.

  • Behind the Name

    Just down the street from my apartment in Paris was the Rue des Mauvais Garçons, which literally translates to Street of the Bad Boys. I loved the name, and when I started my caramel company I originally wanted to name it Le Mauvais Garçon. After a little self-reflection, I had to admit that being a bad boy just wasn’t in my nature, and so I changed the name to The Good Boy, Le Bon Garçon. (It’s also easier to pronounce!)

  • Behind the Art

    Le Bon Garçon’s paper and parcels feature designs inspired by my Popo’s collection of 1950s Chinese porcelain. I wanted to bring the rich history of Jingdezhen enamelware to our customers, showcasing our caramels alongside artwork that shared a similar commitment to artisanal tradition. We worked with artist Rob Sato to render these familiar porcelain patterns in vivid, hand-painted watercolor. Each perfected small batch is wrapped with the beauty of an heirloom object, and designed to be shared.