Chacónne Patisserie

I've been following Mark Chaconne for awhile now on social media and have continuously been amazed by his and his team's creations, his joy and love for pastries, and what others have said about him. Recently, his pastries have been popping up in more coffee shops around the Valley, but it's been the chilled cakes that I've had my eyes set on to try. From what I know, these are only sold at his main kitchen and Pane Bianco, and finally I had some time to stop by the latter. They have a small fridge on the take out side of the restaurant that currently holds slices of the Boston cream pie cake, horchata tres leches, and the straccietella cheesecake. After a good 10 minutes of just staring into this little fridge trying to decide, I finally committed to a slice of the Boston and the horchata. Both were elegantly made - high quality ingredients, clean, straight layers, beautiful mirror glaze like finish on the former, and deep brown caramelized dulche de leche milk surrounding the latter. Additionally, both had a good cake crumb, and both were light and delicate. With all that said, however, prices seem a little steep to me at $11/slice (this is what I pay for cake slices at popular, well established San Diego and Los Angeles bakeries and cafes), and ultimately, I felt like more work went into these cakes than what could be tasted. Again, great structure but for example, with the Boston cream slice, I wish the diplomat cream contrasted more in flavor and texture from the surrounding cake layers, whether that be more vanilla flavor or a slightly stiffer/thicker softness, and with the Horchata slice, I just wish I could have tasted a little more Horchata.All in all, if you're curious about his chilled cakes, I would definitely still recommend trying them and forming your own opinion. Whether you like it or are a little more picky like I am, you'll be amazed by his passion for and sincerity in his baking.

If you want some of the best pastries in the Phoenix area, look no further. Chef Chacon has an impressive culinary pedigree from spending time in kitchens such as Chez Panisse and Noma. I've had his delectable delights at Futuro but wanted to try more so I went to the Uptown Farmer's Market to get some weekend goodies. There was quite a line that had already formed by the time I got here, and for good reason! Part of the reason though is because Chef does the packaging and cashing out himself so it's going to take a little longer for each customer to get an order complete. No matter, it gave me time to decide which of the desserts I should order. All the pastries I got were crafted to perfection. My favorite was the almond crumb cake. The combination of soft and crunchy textures with the lovely almond flavors in the batter and with sliced almonds on top were heavenly. Chef was so friendly and pleasant to talk to. I hope he decides to sell his horchata "quatro leches" cake by the slice one of these days at his booth or for small order pickup, I'd love to try it out one of these days! He did mention that Bacanora sells them for dessert so you can also head over there if you're as intrigued by it as I am.Details:- Available on Saturdays at the Uptown Farmer's Market or by online order at their Highland Ave location- Online orders must be placed several days before pickup date- 2022 James Beard Award Semi-finalist

This guy makes the most delicious baked goods... omg his coffee cake is insanely tasty. They're not cheap, but they are amazing! Definitely worth a try.

MIND BLOWN! Stopped by the booth at the uptown market and after taking a hot sec to decide which pastry to indulge in, my friend and I picked the Cream Cheese Danish with Fuji apple and Huckleberries (seasonal fruit topping) to split. And wow, I literally exclaimed with glee after a bite into it and that doesn't happen often lol! The pastry - perfectly flaky. The fruit - so fresh and meshing well with the cream cheese filling. The sweetness level was well balanced with the crust. I cannot wait to go back for more. This baked good was the highlight of my day!

Good but felt a bit too expensive. We dont mind paying for high quality food but this was like Vegas prices even without a fancy storefront. We tried chocolate almond croissant, pumpkin croissant, coffee cake, lemon almond danish and cinnamon brioche. Did not like the brioche, could not taste any cinnamon, maybe we were given the wrong one? Overall very good and we would order again if the prices were more reasonable but until then sticking with our favorite french bakery in town.

His fruit tart is great!! We ordered 3 fruit tarts, 1 vanilla danish, and 1 hand pie. For the fruit tart, there were two with seasonal fruits (blackberry, raspberry, plum/nectarine?) on top of a bed of custard and pastry. One fruit tart with just peeled grapefruits/pomelos. Our favorite was the seasonal fruit tarts. The peeled grapefruits/pomelos were sweet with minimal bitterness but on top of the fruit tart pasty and custard- the combo was too watery. The vanilla danish inside was a delicious combo with berries. I don't enjoy the strong, noticeable almond flavor that almond extract gives. Hand pie's crust was great - light and flaky. Inside was tart berries. Good, fruit tarts just significantly more delicious!

Chaconne is a mastermind with pastries. We tried the horchata 4 leches cake at Pane Bianco and instantly fell in love. This address is a pick up only location and you have to order ahead. There are a few places in the valley that carry his pastries and cakes he is also at uptown market on Saturday but he doesn't carry all of his menu there and neither do the restaurant and cafes that carry his work. We have now tried many items and they are all amazing, not too heavy or overly sweet... just heaven. Couldn't recommend his items enough. I already made it clear that I want his horchata cake for my birthday.

Best patisserie in Arizona!!! Everything I've tried has been amazing. You can tell Mark possesses a high caliber of pastry skills and has baked around the world. While some may think his pastries are on the pricier side, what many people don't know is the amount of skill, consistency, knowledge, time, and energy that is required of a great pastry chef. I think his prices are fair! I've tried his lemon meringue cheesecake, chocolate chip cookies, banana bread, fruit tart, tropical almond croissant, chocolate pound cake, and almond cake!! Everything is fresh, flavorful, and not heavy! I can't wait to try more.

I first heard about Mark when he was named semifinalist for best pastry chef in the country by the James Beard Foundation this year. I have a sweet tooth so I knew I had to try his pastries. I was so excited when I saw he was at Uptown farmers market and I immediately lined up. Mark was very pleasant and down to earth. He described his pastries one by one and you could tell he is passionate about baking. He is also a hard worker and mentioned he was up late baking. All the hard work and passion can definitely be tasted on his pastries. I have stopped twice in the past couple of weeks and tried the cheese danish and another chocolate one which I forgot the name but it was my favorite, so fluffy and delicious. I also got the banana date cake as a gift and I was told it was amazing. The highland location is available for pickup only, the futuro location has a counter available but I have only visited the uptown farmers location. I highly recommend you give it a try.

Absolutely delicious! Chefs kiss maybe with a little tongue that's how good it is. I will follow those beautiful mouth watering treats to wherever you sell them. I will also mourn the last tasty flake until I have another in hand.