Chocolate Passion Pastry supplies restaurants and cafes, specialty food shops, upscale supermarkets, hotels and caterers with very unique, entirely natural products – including the city’s most talked about wedding cakes.
NOTHING ARTIFICIAL... ALWAYS DELIGHTFUL
Chocolate Passion Pastry supplies restaurants and cafes, specialty food shops, hotels and caterers with very unique, entirely natural products and they do not use alcohol– including the city’s most talked about wedding cakes.
Each and every Chocolate Passion Pastry product is lovingly hand-crafted using only premium, entirely natural ingredients, no preservatives, artificial colours or flavours – just pure and sweet!
Chocolate Passion Pastry is well known as DC's pre-eminent purveyor of fine pastries, desserts and confections.
Chocolate Passion Pastry is located in Northern Virginia and serves the entire Metropolitan DC region.
Azizi’s Biography
Ehsan “Sam” Azizi, born in Geneva, Switzerland, and schooled at the French culinary school, L’Académie de Cuisines, has had the privilege of learning from some of the best French chefs in the industry. Under the guidance of culinary greats like White House executive pastry chef Roland Mesnier, chocolatier extraordinaire Jacques Torres, G.J. Bellouet, and Dominique Leborgne (now deceased; former owner of Washington, D.C.’s Le Palais du Chocolat) Azizi has truly become a master of the art.
For a couple of years after graduation he worked as a sous-chef at the Old Angler’s Inn, a high scale French Restaurant in Great Falls area. For the next ten years Azizi worked at the Palais de Chocolat as a Pastry Chef Assistant and two more years as a Pastry Chef.
With 35 years in the food industry, Azizi started his own pastry business and spent 12 more years focusing exclusively on catering for high-end restaurants like the Tower Club and Bistro 123 at Tysons Corner; the Eiffel Tower in Leesburg, the Hermitage Inn in Clifton, and other fine restaurants in Virginia, Maryland and Washington, D.C.
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