We see dessert:
Expressing an occasion
As the storybook ending
Leopard & Pear
We believe in the power of creativity, that inspiration can come from anywhere, and that dessert is something to experience not just taste. Bonus, they taste [swear word] delicious.
Dessert can be a main event and give your guests even more to talk about.
Leopard & Pear was founded in 2018 by Erin, a French-trained pastry chef, and Eric, a brooding baker. We believe that our inherent differences and styles are our strength in developing experiences in dessert that exceed expectation.
Originally from Albuquerque, New Mexico and now residing in Brooklyn, Eric has spent nearly a lifetime making things awkward in the kitchen. From cracking eggs in a tiny airport diner at age 11, to rhythmless dancing on counter tops at a 50's themed, shopping mall burger joint in high school, to scolding celebrities at pizza counters in Los Angeles, he has been making a name for himself in the industry for 23 years now.
Eric moved to NYC 9 years ago and has since worked for, and alongside, some of the city’s most well regarded chefs, caterers, and restauranteurs. He has baked on the choppy seas of the South Pacific and in the dead of the Detroit winter. He once rolled buttery tart dough in the hot Jamaican sun, while repeatedly running 50 meters back and forth across a sandy beach in order to create ravishing citrus tarts for 250 people. And, he's even made breadsticks for Oprah.
Eric has been featured on NY1 News for his efforts to raise and donate over $10k to LGBT charities over the last few years, as well as features in Dessert Professional, Tastemade, Jarry Magazine, La Cucina Italiana, DTLD Scenes, and Love Inc.
When he's not busy catering to distinguished politicians, celebrities, elite fashion houses, global tech companies, or cleaning up after his dog Luka, he really enjoys great naps.
One of Erin’s earliest food memories is the smell of whisking pastry cream and caramelizing tarte tatin in the oven at 5am on mornings with her mother who moonlighted as a Pastry Chef at a French fine dining restaurant in Las Vegas.
With an early affinity for perfection and creativity, Erin spent much of her childhood in ballet and jazz class between CT and NYC with big Broadway aspirations. It wasn’t until college while studying French Literature in Paris, she stumbled upon a pistachio macaron that changed her world. Erin immediately dove into pastry classes in the famous culinary city, moved back to NYC and graduated cum laude from Fordham University. After graduation, she promptly shipped out to Las Vegas to learn and work for Chef Andre Rochat at one of his Michelin starred fine dining French restaurants - the same chef that her mother had worked for 15 years earlier.
During another stint back in NYC, she was the opening Pastry Chef and bread baker for Vandaag, a fine casual Dutch concept restaurant creating stroopwafels and breakfast pastries, unique nordic breads and elegant composed desserts.
Following a boyfriend and now husband out to SF, she took her 20 year old’s dream position as Head Pastry Chef running a macaron bakery kitchen and helping to open both the Chantal Guillon Hayes Valley and Palo Alto stores. After making 15 flavors of macarons and 7000 pieces a day for 2 years, she decided a macaron-only bakery was not her dream and that she needed more creativity and variety.
Erin joined the esteemed culinary team of Componere Fine Catering in Emeryville and was a part of the building of one of the best luxury event catering companies in the Bay Area. LinkedIn holiday parties, celebrity weddings and luxury auto shows in Carmel etc…Being a part of the creation of these unbelievably curated events with Componere, the dream for an ultra customizable and imaginative dessert experience company that exceeds expectations was born.
Moved back to NYC to launch Sweet Pistachio, a custom dessert company for social events. One day, Erin caught Eric curiously peering around the corner at her station, there was an introduction which included some shared pastry war stories, Eric offered her a scone and the rest is history.
Erin lives and plays in Brooklyn with her husband, Scott, and their dog, Bailey Pickles. She lives for wind blowing in her hair, exploring new world corners and good hugs.