Robert Nieto (Chef Buttercup) of Fleur Sauvage Chocolates!
Our Speaker for January 12, 2023 was Robert Nieto, chef and owner of Fleur Sauvage Chocolates. Robert opened Fleur Sauvage in April 2019 and moved the company into a permanent location in Windsor in 2021. He has worked for over 18 years as a professional pastry chef, chocolatier, sugar artist and baker. He was named one of the top 10 pastry chefs in America in 2016! He also regularly competes in pastry competitions and even came in 5th in the world at the 2018 Mundial des Arts Sucre international competition in Paris! Robert’s nickname is “Chef Buttercup,” which he says is derived from an earlier nickname, “Chef Butterfingers!”
Robert’s journey to the top of the pastry chef world and to a small chocolate shop in Windsor began in Texas, where his parents were farmers. Robert got his start at the Roadhouse Inn in Texas as a dishwasher. He was fascinated by watching the baker as he made rolls and breads and ended up as a baker himself at the restaurant. He loved desserts and learned much about making them from books. He attended culinary school for cooking and was offered a job as a cook at a local country club. Back in those days the Discovery Channel often featured great chefs and Robert saw pastry chefs that reminded him of his old love of pastries. He attended the World Pastry Forum for a one-week class in Las Vegas in early 2000. He got a job at Bellagio in Las Vegas and worked in other Las Vegas restaurants, but got his real break when he was hired as a pastry sous chef at Chef Thomas Keller’s (of local French Laundry fame) Bouchon Bistro. He moved to Napa County when he was promoted to Pastry Chef at Bouchon Bistro and Bouchon Bakery in Yountville.
He started work in Sonoma County in 2010 at the Michelin starred Madrona Manor in Healdsburg, staying 2 years. He then moved on to Kendall Jackson, where he worked for 13 years before starting Fleur Sauvage. During his years at Kendall Jackson, he was doing triathlons and his boss suggested that he enter into pastry competitions. He entered many competitions, including the Mundial des Arts Sucre in Paris, where he saw lots of small chocolate and pastry shops and started thinking about starting his own chocolate shop. He attended Small Business Development classes to start the process of learning how to open and operate a small business. He started his business by making custom chocolates for wineries and for sale at farmers’ markets. Robert now specializes in chocolate/wine pairings and also serves plated desserts.
Fleur Sauvage in Windsor offers an expanded selection of chocolate treats, expresso drinks, tea, hot chocolate, and small desserts. Thank you, Robert, for the fascinating view of your life from a Texas farm to pastry chef extraordinaire! We’ll see you in Windsor.
Click HERE to view Robert's presentation. It will be available for a limited time.
