Food Network Contestant Kim Wood Opens Le Banh Patisserie in Simsbury

She may not have won the Grand prize on the latest season of Food Network’s Spring Baking Championship, but Chef Kim Hoang Wood did just have her own Grand Opening. On April 9th, she opened the doors to her long-awaited storefront Le Banh Patisserie in Simsbury. As the rain that morning went in and out, a crowd of people filled the parking lot. Her batch of day one pastries were gone within the first hour and she certainly won the support of her local community.

Just a few months before the pandemic halted the universe and radically changed every business, Kim had already started Le Banh Patisserie as a small French pastry delivery service. The pivots she had to make, albeit crucial, were smaller than the challenges she’d face if she had opened a storefront when originally planned. She had also just started a family, so the delivery service would be a way to start small and on her own schedule, not to mention, hone her craft. Luckily, she was able to thrive during a time when many had to shut down or sadly let employees go. She was a business of one and became one with the help of Hands On Hartford, an organization that offers professional services for new business owners. Kim was able to rent space through their Shared Use Kitchen program, and, during her time there, create a menu and perfect her techniques.

Over the next year, she worked in two different commercial kitchens while keeping her eye out for the spot for her first storefront. Then one day last spring she received a DM. Ah, the wonders of social media. At times it can be the bane of our existence, and yet, at other times it can offer a welcome surprise. The message was from the Food Network’s Spring Baking Championship, inviting her to audition for the show.

As a young girl, Kim came to the States with her parents and five siblings, from Vietnam. The family settled in Fort Worth, Texas. “I always dream big,” Wood says. She knew she needed to stand out amongst her busy household, five girls and one boy. She loved the element of hospitality, something she believes is a signature of her culture, so she knew that would be a major part of her future. She went on to earn a business degree from the University of Oklahoma then specialized in French Pastry at the Art Institute of Houston. Still craving more, and working on her technique, she studied under Executive French Pastry Chef Frédéric Larre. “He is still my mentor, even today. I hear him in my head,” she says. “He is always honest and pushes me to keep improving.”

Kim did not just move from pastry studies to Le Banh Patisserie. She gained valuable experience as a Pastry Sous Chef at Exxon Mobil headquarters in Houston, then at Foxwoods after she and her husband, an engineer, moved to Connecticut in 2017. She fell in love with local farmers here and their sense of community; additionally, she loved having quality ingredients at the ready, an important component of French cooking.

“On the show, I loved making. Japanese cheesecake. It is so technical. When you get it right it is the best feeling: it comes out tall, fluffy, no cracks, light and airy.” 

(top left) Light rain did not keep new customers away on opening day; (top right) Kim is all smiles in front of her Grand Opening cake, which she decorated in front of the growing crowd; (bottom left) Kim and her growing team of junior bakers; (bottom right) The early bestseller at Le Banh Patisserie: The Cannelés Bordelais - When you first see them, they look like they might be heavy and dense, and yet they are light as air and deep in flavor. The outside crust is caramelized and contains a smooth, custardy center with hints of vanilla and rum. Now Le Banh serves some Cannelés stuffed with Nutella, berries, blueberry Meyer lemon compote, lavender lemon curd, strawberry basil compote, salted caramel, or chocolate ganache.

We know great things come in small packages, but Kim and her craft are the epitome of that phrase. Not only is she small with a big personality, but her desserts are big on presentation. She believes she is in the business of “gifting happiness,” hence her effort on quality and packaging. Every pastry is wrapped in a clear box with a gold bow. “I want my customers to see everything and feel special, like every dessert is a gift.” [Full disclosure, Kim made my 50th birthday cake and although I knew it was coming, and even knew how delicious it would taste, I was floored by how beautiful and personally detailed it was decorated with sunflowers, my favorite]

“My husband says I give ‘aggressive hospitality’,” she laughs when saying the phrase. “It is just a huge part of my Vietnamese culture,” she continues. That characteristic was certainly on display during her Grand Opening day, as she went back and forth from the kitchen to the crowd in line outside with trays of madeleines, the quintessential French cookie she gave out as complimentary treats to everyone who came out that day in support. She beamed in gratitude and said that was the least she could do given the outpouring she had received. “People came from the neighborhood, the Hudson Valley, and even New York City,” including one of her castmates from the show.

At the time of print, the shop has been open two months now and Kim has already added to her team. “We’re now six at the shop, including me,” she continues, “and I’ve even outgrown my 10-quart and 7-quart mixer. I’ve had to upgrade to a 40 quart.”

Something new happens each day when growing a new business. In addition to adding to her team of junior bakers, or to her line of equipment, Le Banh has also added to their popular line up of desserts with seasonal treats like Mango Panna Cotta and Flower Pot cakes. They recently got the name of the shop “branded” on the front window in 23K gold. They are also already booked for weddings throughout the summer and have been approached by several local restaurants about carrying her products. Although that is exciting news, Kim admits, and is certainly considering it, she’s apprehensive because of how timely and costly that may be given the fact that they bake everything fresh every day.

As Kim cultivates the shop and her team, she hopes to soon begin a series of cooking classes. She also plans to offer her new team professional development. Kim says her dream would be to have both her mentor “Fred” Larre and renowned French chocolatier, Amauri Guichon, based in Las Vegas, come to challenge them and learn more about chocolate. In the short term, she says many have asked about breakfast and more savory options. She does serve Vietnamese coffee and hopes to add the popular savory bánh mì sandwich, using lemongrass beef, to the growing menu.

When asked about the whirlwind of the last three years, from starting a family, a new business, opening a shop, and being on television, you’d think she might respond with an exasperated sigh. Instead, Kim admits, “I want it all! When you find a job you love, something you are passionate about, it is not a job. But I want to keep growing.” And now that she’s gotten a taste of television? “I’d love to have a show. Netflix? Are you there?” She ends with a giggle, but she’s serious.

• Le Banh Patisserie is located at 542 Hopmeadow Street in Simsbury. More at www.lebanh.com