Patisserie du Soleil was established in 1993 by French born and educated Chef Michel Morlas, who specializes in European inspired desserts and appetizers. With over 20 years of experience, Morlas is a true professional and has elevated his craft to an art form, with presentations that are artistic, creative and even architectural at times. This year marks his 10-year anniversary in business at his patisserie kitchen in Point Loma. On Sundays, he can be found at the Hillcrest Farmers Market.

Each delectable dessert and appetizer Morlas creates is from scratch, using only the finest ingredients. He caters to what he calls a clientele of connoisseurs, specializing in a wide variety of unique desserts and appetizers including: tarts, cakes, muffins, soufflés, cheesecakes, seasonal specialties, quiches, canapés and dips. He offers catering for any special event and hands-on cooking classes.

Morlas’ career as a pastry chef began at the age of 15 in France. After finishing his culinary education and working for two years in France, Morlas went on to work for Club Med, traveling the world and organizing events for up to 1,000 people. From there his career led him to San Diego, where he worked at the U.S. Grant Hotel and the St. James Bar & Grill before opening Patisserie du Soleil.

Morlas currently serves as a board member for Grossmont College’s culinary studies program and participates yearly in the Aveda Earth Month Activities to raise money for earth-oriented organizations. He has donated services to the Leukemia Society and participated in the “Wrap It Up For the Holidays” event, with proceeds benefiting the San Diego Center for Children.