S Squared Pâtisserie

*** Currently on hiatus ***

After 5+ years of hard work and sacrifice, it's time for a little break

Hey everyone it's Sophon "Soapy" the Owner/Chef Pâtissier here. The time has come for a little break starting in the Fall. Thank you to everyone who has made stopping by the Pâtisserie a part of your weekly routine. I know this isn't good news right now but it's for the best if you want to keep seeing me do this for the long run. There's no way I can keep up this current pace without causing further detriment to my health.

I always knew finding or training someone to do what I do was going to be a challenge. Hopefully, I’ll have better luck in the future. The other issue is I’ve outgrown the current kitchen space now. I will likely need to build a new kitchen in the future to be able to handle making a lot more croissants more efficiently.

So the good news is S2 will continue on in some form. I still enjoy making people happy through my food and having an outlet for my creativity. I just won't be doing it every single week in the future unless I finally find some proper help. There's more to life than working the equivalent of 2 full-time jobs, 7 days a week.

The bad news for the croissant lovers is that after I close, I probably won't be making them again until I decide where my next spot will be.

If I decide to do any pop-ups in the meantime, I will post the information here and on Instagram.

Thank you again for your support over the years!

I’ll see you at the next Pâtisserie when the time is right,
Soapy

About the Owner/Chef patissier

Sophon Chhin (aka Soapy) is the owner and head pastry chef at S Squared Pâtisserie (named after his 2 nephews, Soveren and Solas).
In February of 2016, he left his full-time job as a pharmacist to pursue his passion for food and find a new outlet for his natural creativity. Sophon has formally trained at Ecole Gastronomique Bellouet Conseil in Paris, France. He has also interned at several Pierre Hermé pâtisseries. During his time in Paris, Sophon visited many pâtisseries to experience their atmosphere and sample true Parisian desserts to develop a point of reference. After returning home, he is ready to embrace this opportunity and bring an authentic Parisian pâtisserie to Winnipeg. Sophon is looking forward to serving high quality desserts and pastries to Winnipeggers with the goal of making people happy through food.

Click here to read the most recent article.
Click here to read a La Liberte article.
Click here to read a Free Press article.
Click here to read a Canstar article.

Click here to listen to his interview on The Main Ingredient.

Address


Winnipeg, MB, CA

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