Desserts By Clément will celebrate the grand opening of its newest location at Del Mar Plaza on Friday, June 26, offering customers 30% off all purchases throughout opening day. Beginning Friday, the bakery will be open daily from 9am to 9pm. The new shop is located in the space formerly occupied by Paris en Rose inside Del Mar Plaza overlooking the Pacific Ocean.
The Del Mar bakery marks the second location for French pastry chef Clément Le Déoré, whose Pacific Beach flagship has quickly become one of San Diego's most sought-after destinations for modern French pastries, hyper-realistic desserts, artisan viennoiserie, and colorful macarons. The opening also represents the first step in a broader expansion that will eventually include a third location in Vista.
Like the Pacific Beach location, the Del Mar bakery will focus exclusively on pastries, desserts, coffee, and baked goods but will not initially offer sandwiches. Guests can expect an impressive display of the creations that have helped make Desserts By Clément one of San Diego's fastest-rising bakery brands. The menu features Le Déoré's signature fruit-shaped entremets, including mango, raspberry, blueberry, lemon, peach, blackberry, pistachio, and tiramisu desserts that are meticulously crafted to resemble the fruits and ingredients that inspire them.
Among the bakery's most eye-catching offerings are whimsical chocolate mousse bears available in milk chocolate, strawberry yogurt, and vanilla-passion fruit varieties, along with elegant French classics like crème brûlée, laminated croissants, kouign-amann, cruffins, and almond croissants.
One of the bakery's newest creations, the Dubai Chocolate Croissant, joins a growing lineup of inventive pastries that blend classic French technique with modern social media-worthy presentation.
Coffee lovers will also find a full espresso program featuring cappuccinos, cortados, lattes, cold brew, matcha, chai, and specialty beverages designed to complement the pastry selection.
Macarons remain another centerpiece of the concept, with more than a dozen flavors ranging from pistachio and passion fruit to lavender, salted caramel, chocolate, raspberry, rose, vanilla, lemon, and cookies and cream. The bakery also offers larger celebration cakes, including raspberry charlotte and mango cheesecake creations designed to serve groups.
Originally from Brittany, France, Le Déoré began baking professionally at just 15 years old before refining his craft throughout Europe and Australia. After relocating to San Diego, he served as executive pastry chef for Le Parfait Paris before launching his own bakery in Pacific Beach in late 2023.
His profile has continued to rise nationally following appearances on Food Network, including a runner-up finish on the inaugural season of The Ultimate Baking Championship, where his intricate pastry artistry introduced him to viewers across the country.
The Del Mar opening reflects the growing popularity of European-style bakeries throughout San Diego County, where consumers have increasingly embraced artisan breads, specialty coffee, laminated pastries, and visually striking desserts that blur the line between pastry and edible art.
While many independent bakeries struggle to expand beyond a single storefront, Desserts By Clément has experienced rapid growth fueled by social media buzz, national television exposure, and a loyal local following eager for Le Déoré's creative interpretations of classic French pâtisserie.
The Del Mar location's setting inside Del Mar Plaza also places the bakery among some of North County's premier dining and shopping destinations, offering visitors an ideal stop for morning coffee, an afternoon pastry, or dessert after dinner overlooking the coastline.
With a third location already planned for Vista, Desserts By Clément appears well on its way to becoming one of San Diego's premier homegrown pastry brands.
Desserts By Clément Del Mar officially opens Friday, June 26, at 1555 Camino Del Mar, Suite 304, in Del Mar Plaza. For more information, visit dessertsbyclement.com.
Originally published on June 25, 2026.
