Chris Hanmer

Pastry and ownership sit at the center of Chris Hanmer’s work, and CH Patisserie in Sioux Falls is built to reflect that discipline. The house line is plain: “we're a European inspired patisserie.” Read literally, it sets the terms of the program—classical in reference, controlled in presentation, and clear about where it draws its language.

At CH Patisserie in Sioux Falls, Chris Hanmer’s initials do more than name the place; they tie the pastry program to the business itself. That kind of structure puts the work on two tracks at once: product and operation, menu and mark. The result is a patisserie shaped by restraint, consistency, and a European inspired frame that stays legible across the whole room.

French macarons, petit gateaux, croissants, and beignets define Chris's signature range. Taken together, they show a pastry program working across different registers: the calibrated finish of French macarons, the composed architecture of petit gateaux, the laminated structure of croissants, and the open, lighter finish of beignets. The through line is technical control without excess, with each item carrying form as part of the flavor message.

Top Chef: Just Desserts season two winner is the recognition tied to Chris's name. It places the work in a wider field of pastry competition and marks the level of control required to stand out under pressure. In a career grounded in ownership and pastry, it remains the clearest public signal of his range.