Roy Shvartzapel

The Climb

Pastry training in both university and culinary-school settings gave Roy Shvartzapel the base for work in exacting rooms: University of Houston and Culinary Institute of America came before helping launch Bouley Bakery, working as Pastry Chef/baker at Pierre Hermé in Paris, staging at El Bulli in Catalonia, Spain (2006), and learning to make panettone at Iginio Massari in Milan, Italy. The professional line then moved through restaurant pastry, bakery production, and ownership: Pastry Chef at Cyrus, a kitchen role at Bouchon Beverly Hills in Beverly Hills, and chef/owner and executive chef at Common Bond in Montrose, Houston (2014–2015). Today, Roy is Pastry Chef of From Roy.

Today

Panettone is the center of the work at From Roy in Los Angeles, where Shvartzapel is the Pastry Chef associated with the brand. The format is treated as year-round panettone through ThisIsFromRoy in Southern California, rather than only a seasonal holiday bread. That focus narrows a broad pastry background into one product family. Work connected to Pierre Hermé, El Bulli, Bouchon Bakery, and Common Bond now sits behind a specific practice: panettone made as the primary craft.

Signature

The named breads associated with Roy include dark chocolate panettone, From Roy X Chef’s Table - Chocolate Peanut Caramel Panettone, and Valentine's Day panettone.

In Their Words “I’ve spent the past 12 years traveling the globe, making it a point to work with the best, most accomplished, creative chefs in the world.” “I’m a classically trained Pastry Chef and baker.”

Recognition

Recognition around Shvartzapel’s work is tied to pastry, baking, panettone, and the move from high-level training into products built for purchase and eating by a broader public. At Common Bond, that meant best-in-class goods at approachable price points; in Southern California, it means panettone made all year.