Our chef retired from the Air Force after almost 23 years of service as a sensor operator on AC-130U gunships. Chef Tracy traveled to Paris to attend the prestigious Le Cordon Bleu to study from the best chefs in patisserie and boulangerie. After spending more than a year learning the classic techniques she returned to Navarre to bring authentic French cuisine home. Coming in Hot Bakery and Patisserie was founded to bring the very best pastries and breads to the community, with no added preservatives or additives. We strive to give a taste of Paris to our friends and the community.