Burgundy French Bakery Cafe & Bistro isn’t your typical American bakery. It’s not even your typical French bakery. “It’s hard to find in France a real authentic place,” chef/owner Florent Cheveau says. “To find one in the U.S. is almost impossible.”
And yet that’s what Cheveau has done with his two-month-old bakery just east of Summerlin. Burgundy marks the culmination of a childhood dream and a lifetime of practice. “It took me 13 years to do what I had to do, to grow as a professional and become comfortable,” Cheveau says.
Now a U.S. citizen, Cheveau immigrated from France more than a decade ago to make desserts at an elite level. He worked at Jean-Philippe Patisserie (Bellagio and Aria) and ascended to executive pastry chef at MGM Grand. Cheveau also won the U.S. category at the 2018 World Chocolate Masters and placed in the top three worldwide.
At Burgundy, Cheveau strives to give guests a “true taste to what it is to go [to a high-quality bakery] in France.” He arrives at the crack of dawn to prepare with the help of two dedicated sous chefs. “The products we use are high quality, and then we transform that product with knowledge,” Cheveau says, adding that everything is made in-house and fresh daily.
Burgundy’s treats range from sweet (croissants, Danishes, beignets) to savory (an $8.50 croque monsieur) treats, and there are even handmade macarons. Crêpes, tarts, cakes, quiche and coffee round out the menu.
BURGUNDY FRENCH BAKERY CAFE & BISTRO 9440 W. Sahara Ave. #105, 725-204-6557. Monday-Tuesday & Thursday-Saturday, 8 a.m.-5 p.m.; Sunday, 8 a.m.-3 p.m.
