Streets along the Tampa Bay waterfront flood with a mixture of tropical colors. Hues of greens, blues and yellows pop against the cloudless sky on Beach Drive.
Skyscraping condos and small businesses share the small spaces between the land and the bay. The streets are littered with cars and small motorized bikes. The sun shines on shoppers eagerly entering and leaving the intricately decorated stores while strolling the sidewalks during the bright and humid afternoons.
Nestled directly in the middle of all the bustle and excitement is a taste of France.
Cassis Bakery is part of what used to be called Cassis American Brasserie. Its new name is Cassis St. Pete to avoid confusion and connect with the local culture. Cassis Bakery’s pastry chef, Katherine Williams, says the French-style restaurant is very convenient.
“Brasserie is sort of a thing in France that caters to all different times of the day,” said Williams. “Whether you want to get a cup of coffee, come in and get breakfast, or if you want to come in and have a nice dinner and a glass of wine, a brasserie caters to all that.”
Williams became the pastry chef at Cassis after her boss stepped down in January 2017. She graduated from USF with a degree in English but decided to pursue pastry at the Art Institute of Tampa after falling in love with her college hobby.
Starting at Cassis right after graduating, she now manages the entire bakery. Her responsibilities include scheduling, ordering inventory and recipe testing.
“I like to make sure we have seasonal stuff that’s fresh, Florida flavors, which we didn’t have much of before,” said Williams. “But also keeping a balance of French traditional style.”
The Cassis Bakery is a completely separate business from their savory counterpart, which is a French-American style restaurant that is one swinging door away from the quaint French bakery.
Running the kitchen is Chef Jeremy Duclut. He offers French fare such as French onion soup, braised escargot and a croque monsieur. Duclut also offers Bahn Mi sliders, fried chicken and a roasted cauliflower head. It is a menu that seems to appeal to every palette.
Not only is Cassis a region in France, it is also a food ingredient known as black currant. It carries the same flavor as a dark grape or sour blueberry. Both the bakery and restaurant carry on the Cassis namesake by including the flavor into their recipes.
Williams said that Cassis’ recent brand modernization shows that the restaurant and bakery dedicate themselves to bringing fresh flavors to the locals. At the same time, the brasserie is still dedicated to its French culinary traditions with a light American twist.
Both the bakery and the restaurant plan to remain a St. Pete staple and will continue to serve the community. Not only does Cassis love their patrons, it also loves their fellow businesses. The bakery tries to collaborate whenever possible.