Our Story
La Croissanterie Denver was born from a lifelong passion for Paris—one of the world’s most timeless, beautiful, and inspiring cities. Our mission is to bring a taste of authentic French pastry artistry to Denver, offering delectable creations crafted with traditional French laminated dough techniques.
We believe that extraordinary pastries begin with extraordinary ingredients, which is why we use only the finest products on the market, including premium French butter. Every croissant, kouign-amann, and Chef's whim creation is a celebration of craftsmanship, flavor, and elegance.
Thanks to the warm collaboration with Ruby’s Good Shoes, we have the privilege of crafting pastries for their guests while building awareness for our brand. This partnership allows us to hone our craft and connect with the community as we dream of one day opening a dedicated La Croissanterie Denver location of our own.
At La Croissanterie Denver, we don’t just bake pastries—we tell a story of tradition, quality, and the joy of Parisian-inspired indulgence.
Rafael de Jesus Rufino
Pastry Chef
Meet Chef Rafael — The culinary artist bringing La Croissanterie Denver's vision to life. At just seventeen, Rafael discovered the passion that would define his life: gastronomy. It wasn’t a fleeting interest, but an unshakable love — the kind that ignites ambition and reshapes destiny. Fueled by that fire, he enrolled in culinary school in his hometown of São Paulo, already dreaming of the day he might conquer the fast-paced, high-stakes culinary world of New York City.
Four rigorous years followed, filled with relentless training, flavor exploration, and a near-obsessive pursuit of precision. After graduating, Rafael began his career as a baker and pastry chef at a local restaurant. There, a French chef quickly recognized his rare talent and insatiable drive. That mentor would open the door to Rafael’s next leap: joining the legendary D.O.M. in São Paulo — the two-Michelin-starred restaurant led by world-renowned chef Alex Atala.
At D.O.M., Rafael’s craft soared to new heights. He honed his skills, sharpened his artistry, and deepened his understanding of haute cuisine. Then came a life-changing opportunity: an invitation to work alongside global pastry icon Antonio Bachour in the United States.
With Bachour, Rafael didn’t just grow — he led. For three transformative years, he ran the viennoiserie team, mastering lamination, layering bold flavors, and pushing the boundaries of pastry artistry. Those years shaped him not only as a chef but as a leader and creator, leaving an indelible mark on every buttery, delicate pastry.
Continuing his journey in the U.S., Rafael brought his talent to Reunion Bread, one of Denver’s most beloved bakeries, and later joined the team at Beckon, the city’s acclaimed Michelin-starred restaurant. These experiences deepened his understanding of modern American pastry culture while refining his ability to blend innovation with classic French technique.
Today, Rafael channels that mastery into La Croissanterie Denver, where he serves as the creative force behind a boutique patisserie devoted to the art of Viennoiserie. With impeccable technique, fearless creativity, and an enduring love for his craft, he has helped shape what many now call some of the finest croissants in the country.
From a teenage dream in São Paulo to signature creations delighting the Mile High, Rafael’s journey is proof that with passion, precision, and persistence, the kitchen can take you anywhere.