We were lucky to catch up with Shushu Xie recently and have shared our conversation below.

Shushu, looking forward to hearing all of your stories today. How did you come up with the idea for your business?

After graduating with a master’s degree in Chinese history, I worked in the sales department of a renowned publication house in Beijing (The Commercial Press), where almost everyone stays until retirement. One day, I read a few blog posts about studying pastries at Ferrandi School in Paris. It lit up my passion for French pastry — the beauty and the story behind each pastry, its central role in French culture, — and my yearning for the free spirit. My husband wanted to study game design in the US at that time. After discussion, we decided to chase our dream respectively. So I quit my job and bought a one-way ticket to Paris. Meanwhile, my husband flew to the US.

After earning a patisserie diploma from Ferrandi and interning in Paris, I arrived in the US to join my husband. I found American pastries very sweet. Many cakes ended up in the trash can after birthday parties. People struggle with health issues related to consuming too much sugar, diabetes, high cholesterol, cavities, etc. I have a problem with the cavity and am often scared to see the dentist. French pastries are exquisite, but they are still very sweet. People are aware of the harm of too much sugar but still crave it on certain occasions.

There are also many issues related to food safety. Pesticides, preservatives in fruits and grains, and hormones in dairy and poultry harm our health.

When I started my bakery business, I wanted the pastries to be delicious and healthy. I use organic ingredients when I can. I began using organic flour from Central Milling after I learned that lots of preservatives are added to keep flour from molding in the warehouse. I buy organic dairy and eggs from Trader Joe’s and fruits and other ingredients from local farmers’ markets or produce stores. Not only do they taste better and are more nutritious, but they also benefit the environment. I use less sugar, often 50% -60% of the sugar the recipe requires.

If we want to enjoy sweets, we eat good ones.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

I grew up in a small town along the Yangzi River in China, famous for Sichuan-style cuisine. My dad always cooked delicious meals, but I got scolded every time I tried to do something in the kitchen, because my parents thought it was dangerous for a kid. Still, my appreciation for good food stays. When I was in university, I visited many pastry stores in Beijing and wrote a report about it. When I arrived in France, my gastronomic friends took me on a tour of all the famous pastry shops and many good restaurants in Paris, so I got to know what they look and taste like. After graduating from Ferrandi, I got to work at the three Michelin Star restaurant, Le Pre Catelan, and later, in the chocolate shop Jacque Genin. I saw how the great chefs work and how they organize the job at top-notch places.

I admire Jacque Genin the most as a chef. Although my apprenticeship with him was short, I learned all the important things he wanted to show us.

Because of Jacque Genin’s influence, I focus on making classic French pastries. I have made different kinds of cookies, tarts, cakes, and unique pastries for French holidays—for example, the Galette des Rois (King’s cake) for Epiphany. I always prioritize improving the taste and maintaining originality, elegance, and simplicity in the appearance over fancy decorations that use artificial colors or a lot of sugar.

My signature pastries include Orange Mousse Cake (chiffon cake with candied orange peels, orange jelly, and orange sabayon mousse), Faisier (French strawberry cake), a Holiday Cookie Gift Box (almond, black sesame, and coffee cookies with customized themes to fit the particular holiday), apple tart, lime tart, and many more seasonal desserts.

I work for clients who appreciate the pastries’ healthy quality, taste, and beauty, as well as their craftsmanship, and who care little about eye-catching decoration.

We’d love to hear a story of resilience from your journey.

After I moved to the US, I got a job at the pastry shop Craftsman&Wolves in San Francisco. I hoped to gain experience there and eventually open my own pastry shop. This was interrupted by a severe back injury and other health complications that made it impossible for me to be well enough to return to the kitchen full-time. The dream of becoming a pastry chef slowly felt dim and impossible.

After trying many therapies that failed to heal my back pain, I discovered Taiji. Practicing Taiji helped me manage my back pain and gradually become stronger and healthier.I have practiced Taiji ever since and became a Certified Taiji Instructor later. Still, working in the kitchen full time was not a good fit, with demanding hours and intense labor. I got a job as a teaching assistant in a Mandarin Immersion school to try to settle with a more “suitable” career. After one year, I found myself preferring baking to teaching Mandarin.

I quit my job and started Shushu’s French Pastry with a cottage food license. This way, I can continue to do what I am passionate about and have time to care for my kid.

I had many trepidations, mental and emotional blocks starting my own business. By chance, I had an opportunity to work with a somatic coach who helped unravel some of the knots and burdens and start my business from scratch. My first clients were my Taiji classmates. I crafted a Chinese New Year Cookies box, and many people bought it to support me. Then, my clients expanded to the parents from my kid’s preschool, friends and neighbors, later to a broader public.

I was in a long period of downtime with body injury, health issues, and mental distress. Thanks to Taiji and the somatic coaching, I was able to heal and have the courage to continue my pastry journey. It has been fantastic every day.

Have you ever had to pivot?

Yes, many times! The most recent one happened when I emailed my kids’ school community to introduce my business. Among the responses showing interest, one said, “Hey, this is Kelly from Moonlight Collective. Do you want to teach a baking class through our platform?” I said yes.

Initially, I saw this as another opportunity to perfect my skills. After the first class, I discovered the beauty of teaching others how to make the same pastries I love.

The collaboration with Moonlight started in January 2024 and since then I have been hosting small group baking classes at Maggie or Kelly’s house almost once a month. I have taught French sablé cookies with tea tasting, asparagus quiche, strawberry tart, mooncakes, Halloween spooky cookies (parent and me), croquembouche, etc. Whenever people told me how delicious the pastries were and they appreciated how much work was put in making them, I felt so happy.

I had originally dreamed of bringing happiness to people directly with healthy and tasty pastries I make with my own hands, and now I’m thrilled to also share my skills and the joy of baking with people so they can make desserts at home to eat better and be healthier. It’s also a great way to get to know people in my community. I will teach in the community with the San Carlos Parks and Recreation Center next year and hope more people learn the beauty of baking arts.

In addition to these baking classes for the general public, I have been volunteering to teach cooking seminars to kinders and first graders at San Carlos Charter School since 2023. I taught kids about hygiene and kitchen safety, ingredients, and ways to make simple, delicious food. I want them to have the sense of eating better and healthier and appreciate good food, and having fun in the kitchen since childhood.

Teaching baking classes is another route developed with my baking business. I plan to make better pastries to serve people and teach more baking classes in the future.

Contact Info:

• Website: https://shushupastry.com
• Instagram: @shushupastry
• Facebook: Shushu’s French Pastry
• Linkedin: Shushu Xie
• Twitter: No
• Youtube: no
• Yelp: no
• Soundcloud: no
• Other: Wechat

Image Credits

Guangying Wang, Kelly Choi