Pastry chef Luis Villavelazquez

Luis began his career at Citizen Cake and Orson at age 18. For the last several years, he served as the lead pastry chef at Absinthe and Arlequin. Now he sells pastries under the name Les Elements.

The majority of the flour used for Les Elements' pastries comes from Guistos. Other ingredients are seasonal and organic when possible, including dried fruit from Hamada Farms, soy milk from Hodo Soy Beanery (for the vegan pastries), and wheat berry flour from Pie Ranch.