A French founder, baking with care in California
I’m Fabrice. I grew up with French food traditions, built a career in tech, and now I make cookies meant to bring people together.
From French traditions to everyday moments in California
I grew up in the French countryside, surrounded by traditions that shaped how I think about food, time, and togetherness. In my family, cookies were never just treats. They were part of everyday rituals. Afternoon goûters. Coffee with neighbors. Moments where people slowed down, talked, and connected.
I started baking young, first with traditional French pastries, long before cookies became my way of sharing those memories. What stayed with me was not just the recipes, but the care, patience, and respect for simple things done properly.
That sensibility is the foundation of everything I make today.
A different path to building a food business
Before cookies, I spent most of my career in tech. I lived and worked across Europe before settling in the Bay Area, where I spent over a decade at Salesforce, eventually serving as a Vice President. I also founded and ran startups earlier in my career.
Tech taught me how to build systems, scale responsibly, and make thoughtful decisions under constraints. But over time, I felt drawn back to something more tangible. Making something real. With my hands. Something people could share.
The French Cookie Guys grew from that tension between modern efficiency and old-world craft.
Why meetings matter more than gifts
The heart of this business isn’t gifting. It’s moments.
In my childhood, cookies brought people together around a table. Today, I see the same opportunity in modern settings I know well: team meetings, working sessions, client conversations, shared breaks.
That’s why I focus on cookies that work in group settings. Light, crisp, not too sweet. Easy to share. Familiar, but different enough to spark conversation.
Gifting comes naturally after. But connection comes first.
How I work today
The French Cookie Guys is intentionally small.
I design the recipes, oversee production, shape the brand, and build the systems behind it. From packaging decisions to the website itself, everything you see has passed through my hands.
I also lean heavily on my tech background and modern tools, including AI and automation, to run the business efficiently without compromising quality. It allows me to stay focused on craft while operating at a level that would normally require a much larger team.
It’s a quiet blend of tradition and modern execution.
What you can expect from our cookies
Whether you’re ordering for a meeting, a gathering, or simply for yourself, the intention is the same: cookies that are easy to enjoy, natural to share, and the kind you come back to.
In practice, that means a few very clear choices:
Traditional French recipes, not interpretations
Small-batch production, packaged by hand
Simple, high-quality ingredients, no unnecessary additives
Cookies designed to be shared, not overwhelming
An invitation
If this resonates, I’d love for you to try the cookies, share them with others, or simply follow along.
This business exists to make everyday moments a little more human, one cookie at a time.
THIS IS HOW THE STORY CONTINUES
A weekly note from Fabrice
Each Friday, I share a short note on French food culture, everyday traditions, and what inspires our baking.