Meet Yves Fournier | Owner/Chef of the French Oven Bakery

We had the good fortune of connecting with Yves Fournier and we’ve shared our conversation below.

Hi Yves, we’d love to hear more about how you thought about starting your own business?
I used to work in hotel and restaurant corporation. Realized I was just a number. Got laid off from a hotel and went on to work as a Pastry chef instructor at the San Diego Culinary Institute. Always told myself to open up my own bakery if things would go south.
worked there 15 years and had the opportunity to start a little pop up bakery form my house in my neighborhood.
I started invited 20 people in a “secret group” and a year later I had 800 people in my group from my neighborhood.

thing were not going so well at the school and decided to take a little spot down the street of my neighborhood.

we started on the first day with the line out the door. and it has been 7 years now, with few changes in the process.

I grew up in a bakery and I think I always been a hustler and entrepreneur.

Let’s talk shop? Tell us more about your career, what can you share with our community?
I first grew up in a bakery in France. I m a fifth generation Baker. we always helped my parents at the front like the back in the bakery. we had the living space above the bakery and the front store and kitchen was on the bottom.
when you grow up in a household like this you are always hands on and your common sense for work and life is part of you.

there was never a moment where help was needed we had to help. No questions asked.

I started to do the apprenticeship around 17 at my parents bakery. then I went on to do an apprenticeship in Pastry in a Pastry shop in the city of Annecy. one other the top 3 of the city.

passed both my exam worked a bit at my dad after before going to the French Navy for my military service.
I was a baker on the ship and traveled around the world. Lots of fun.

moved to San Diego for the “Le Meridien” hotel as a pastry cook.
two years later opened up a bakery with my Chef in San Diego and after a year things went south with him and I left the bakery.

went back to Le Meridien as my First Pastry Chef position . ( Thanks to Chef Yann Giacomoni who gave me a chance )

the reason I said this is because after my disppointment with my former chef I was about to change directions. Chef Yann heard about and gave me my chance.

Worked after that for the Ritz Carlton Rancho Mirage, Fairmont hotel San Francisco and at the Hyatt Regency in San Diego.

learned a lot during those year and also participated at some national competitions.

Our profession is not easy. It is a constant battle about yourself to make Sure you are doing the best you can do.
You know the Job but you have to perform every day. You ar basicly on “Stage’ every day.

Costumer expect a lot from you.

The French Oven is now a name in San Diego area and we try to provide a good and traditional quality product.
I believe we are known for our freshness and being close to the product you find in France.

There is always better than you but we are consistent with our products and Services

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
I would take them to La Jolla , Torrey Pines , Coronado , Del Mar , Balboa park.
Go to eat to treat yourself at MR A’s Chef Stephane Voitzwinkler is dedicated to his craft and very true to his profession.

I would take them fishing out of Point Loma or whale watching.

Lost of trails to go hiking around San Diego as well

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
I would say my wife Susie and my kids Ella and Charlie first.
I believe also some good friends who helped me during the beginning of the process, and now my 2 front person Chef Olivier and my Manager Kaitlyn and the rest of my staff Jose, Aurelio Chef Jonathan and more.

Also a big thanks to the Neighborhood of my Community Scripps Ranch which has been so supportive and generous to us and the crew.

Website: https://www.thefrenchovenbakery.com

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