Ginger Elizabeth Hahn, owner of Ginger Elizabeth Chocolates, is expanding her empire with a patisserie, set to open on J Street within a few weeks.
The new shop, Ginger Elizabeth Patisserie, will offer breakfast pastries such as croissants and pains au chocolat, English muffins and Danishes, along with coffee, espresso and hot chocolate. The store will also carry a small number of dessert pastries as well as the artisanal chocolates and French macarons currently sold at Hahn’s L Street chocolate shop. Pastry chef Daniel Lindsey will oversee the bakery operation.
Hahn recently closed her San Francisco chocolate shop to uncomplicate her life during COVID. “I was sick of waking up at 3 a.m. and going down there,” she said. “I don’t see rolling rocks uphill right now.” An extra bonus: She’ll be able to reuse the chic furniture and fixtures from her Bay Area store in the new patisserie.
The patisserie is at 2413 J St. It shares a building with Babes, a gluten-free doughnut and vegan ice cream shop from the owners of Pushkin’s Bakery, and Ro Sham Beaux, a natural wine bar from the folks behind de Vere’s Irish Pub. The location promises to be a sweet spot for Sacramento dessert lovers: It’s on the same block as Rick’s Dessert Diner and cupcake shop Icing on the Cupcake.
Workshopping pastries for the patisserie has been therapeutic for Hahn during the pandemic. “It’s been fun to focus on croissant layers instead of everything else that’s going on right now,” she says.