PAR RACHEL BARRET T-TRANGMAR
For the past thirty-five years Carambole patisserie has been creating iconic cakes and other fine delicacies. I was curious to fi nd out more about this establishment, which could be considered part of the island’s heritage.
Can you tell me about Carambole’s history?
Frédéric Taphanel, Owner and Pastry Chef: In sharp contrast to patisserie, my career began in the fi eld of archaeology; but it was watching my Mother baking that inspired me to change tack and become a pastry chef. A trip to St-Barts in 1984 made me fall in love the island and move there two years later. I initially worked as pastry chef for a catering company, followed by Choisy Bakery. It was then in 1988 that Carambole was created, allowing me to work independently for hotels and restaurants, plus friends and contacts through word of mouth. The patisserie was initially located in a small garage on The Point until 1991 when it established its premises opposite the Gustavia post office. In 2021 Carambole moved to its current site, whose size and location en route to Shell Beach have contributed to its ever-growing success.
Who are the members of the Carambole team?
I am the manager and pastry chef, then there is Corinne who has been working as sales manager for the past fourteen years and is now assisted by Clara. Within the kitchen is another pastry chef, Victor, who works alongside Claude our chef de cuisine who makes all the savoury items (sandwiches, salads etc.). This is a well-established hard-working team that shares a great passion for serving others quality cuisine, especially our patisserie.
What does Carambole mean and why did you choose the name?
Carambole is the French word for star fruit, which is local to the island and reminds me of the star fi sh in the sea when I’m diving – another passion of mine. When I fi rst established the patisserie there was a lot of this fruit available on the island, which I regularly included in my pastries and cakes. I thus thought Carambole would be the perfect name for my enterprise.
How is Carambole different to other patisseries?
We are proud to be one of the oldest patisseries on St Barts and equally pleased to have gained a good reputation for our range of homemade cakes. Nevertheless, we maintain a good relationship with the other patisseries on the island and believe that each one has its own individual talents.
From where do you fi nd inspiration for your renowned cakes?
I am constantly inspired by the colours and fl avours of my immediate surroundings on a tropical island. Patisserie is an ever-evolving world in which I am keen to develop my skills. I thus regularly embark on training courses to learn from others in different corners of the globe.
Who are your main clients?
Given our location in Gustavia we mostly serve local residents, particularly offi ce workers and children from the neighbouring school. We also attract tourists on their way to Shell Beach.
What message would you like to share with the readers of Coccoloba?
Patisserie is a metier that demands passion, dedication and full investment of self. We are essentially artisans creating an edible form of art. I encourage Coccoloba readers to come and sample our oeuvres.
Hours:
Mon/Tues/Thurs/Fri: 6am – 2.30pm
Wed: 6am – 2pm
Sat: 6am – 1.30pm
Sun: 6am – 12.30pm
Location: 10 Rue Victor Hugo, Gustavia
Adress : 10 Rue Victor Hugo à Gustavia
