Wildcats have a new go-to spot for sweet cravings: Tous Les Jours, the community’s new French–Korean bakery. Located on Pico Canyon Boulevard, this bakery is drawing in customers with its delectable pastries, desserts and beverages.
First-time owner Jenny Jeong saw the opportunity to be the only bakery/café in Stevenson Ranch, prompting her to open Tous Les Jours. Being new to the business realm, Jeong expressed, “We really didn’t have any social media connections. So we’re very happy and lucky that people were able to find this location.”
Tous Les Jours’ pastries and desserts are a unique blend of French and Korean. “And we just add our cooking and baking techniques to how Koreans do them, and put that into original French food, like croissants,” Jeong explained. Their cloud bread is a prime example of their Korean twist. Bakers use different ingredients to make the dough less dense than traditional bread, creating the airy texture used in their cloud bagels and loaves. The bakery’s French-Korean fusion offers a diverse selection of baked goods. “What I liked most about the bakery is the variety of desserts that they have,” Senior Ariya Aashori expressed.
Through the variety of pastries offered at the bakery, customers have quickly developed favorites. Senior Nicolas Uribe noted the countless pastries he’s never tried before, “There were crookies, like croissants mixed with cookies that I liked.” Crookies being one of the many favorites from customers, Jeong claimed, “Currently, our best sellers here are definitely the cream donuts as well as our crookies and our spinach feta danish.”
Tous Les Jours’ baked goods aren’t the only aspect that captivates customers; the interior appearance and café-like feel also make this bakery memorable. “When I stepped into the bakery, I was pretty impressed by its design and layout of its desserts. The pink furniture and the clean look of the place adds to its overall aesthetic,” Ariya Aashori exclaimed.
Items at Tous Les Jours remain fresh as the pastries are constantly rotated. “I keep coming back because they have a lot of freshly made pastries in the morning that I could just take on the way to school,” Uribe explained. The steady flow of new batches not only keeps the display stocked but also gives regulars something different to look forward to each visit.
Jeong shared that the people who walk through the doors are what make the bakery truly special. “My favorite thing is the customers coming in and creating the atmosphere of what it is right now. As well as the compliments we receive from our customers.” She hopes Tous Les Jours continues to grow as a welcoming space, one shaped just as much by the community as by the pastries themselves.
Jeong highlighted the bakery’s seasonal items. “We’re going to have three new cream donut flavors [including] hazelnut cocoa, candy cane and hot cocoa,” Jeong said. “As well as our chocolate-dipped croissants, which also are going to be peppermint and cocoa hazelnut.
Seasonal cakes—such as Christmas cakes and the Sanrio collab—are also promoted through their upcoming winter line-up. Jeong added, “There’s going to be Hello Kitty with Cinnamoroll as well as Kuromi.” The upcoming winter specials have already sparked excitement among customers eager to try the limited-edition treats.
With its ever-changing selection, welcoming atmosphere and creative fusion of French and Korean baking, Tous Les Jours has quickly become a favorite spot for students and locals alike. As the bakery continues to grow, Jeong hopes it remains a place where the community feels at home, one pastry at a time.
