Berkeley City College Grad Spawns Organic-Pudding Empire

The French pastry chef wanted Americans to fall in love with traditional pot de crème.


Image courtesy of Petit Pot

Petit Pot, a creamy-desserts company founded in 2015 by a Berkeley City College alum, has just gone entirely organic and is lowering its prices.

The company has even made its already-adorable logo "even cuter," insiders assert.

“Making our puddings organic delights everybody,” said Petit Pot founder Maxime Pouvreau, who worked as a deluxe pastry chef in his native France before crossing the Atlantic to work at Daniel Patterson's prestigious San Francisco restaurant Coi. He then studied business at BCC and — finding traditional French pots de crème in short supply Stateside — founded Petit Pot, whose gluten-free treats are made with local ingredients.

To celebrate its new USDA Organic certification on all its pots de crème and riz au laits (rice puddings), the company — having become the first premium clean-label pudding that's both organic and kosher — is refreshing its packaging and reducing its manufacturer's suggested retail price to $2.99. 

 “Customers feel that much better about indulging in a creamy French dessert and retailers benefit from a reputation of offering higher quality and something special and new," Pouvreau said.

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