Living the sweet life
Living the sweet life
Photo by William Vo

On the Line: Tarit Tanjasiri of The Crema Cafe, Part Two

I have a few more inquiries for Tarit before we can sit down and break bread.

Read our interview with Tarit Tanjasiri, part one. And now, on to part two . . .

Where did you grow up? If you're not from Orange County, what brought you here? Bangkok, Singapore, Massachusetts, Los Angeles, then OC. My wife is a professor at Cal State Fullerton.

What did you study in school? Did you always plan on being a chef? Economics degree from USC. I would never really call myself a chef, as I never went through appropriate training or school for it. More of an entrepreneur who loves to cook and bake.

What's your favorite childhood memory? Growing up with my family. I was close to them.

When you're not in the cafe, what are you doing in your free time? On my days off, I mostly will play some golf with friends on the weekdays. Sundays, I like my time with my family.

What is your ethnic background? Thai. Chinese born and raised in Thailand.

Hardest lesson you've learned: Never be cocky. Not everything you do is going to be successful.

Do you have any skills that are not food-related? I play a lot of sports. Squash, golf, snowboarding. If it's about play, I like it.

What would you be doing if you weren't in the industry? Probably in real estate. It's been so long, I can't imagine not being in the industry anymore.

Carb-licious!
Carb-licious!
Photo by William Vo

Last thing you looked up online: Windowed bread bags for my beautiful sourdough boules and loaves. Still looking.

Last book read or movie watched. Harry Potter books and Frozen. Still a child at heart.

Tell us something most people don't know about you. I was a serious windsurfer from the early 80s through the 90s. Lived in Maui for a few years just to satisfy that craving.

Is there anything you'd like readers to know about your cafe/bakery? Readers have to come down and experience the casual comfort of our cafe. I have the best staff I could ever ask for in our industry. They are warm, friendly, like a good friend that happens to be serving you.

The bakery represents my passion and inspiration from my experiences through my travels and knowledge from the best teachers and master bakers. I hope they will see and taste the difference.

Follow Stick a Fork In It on Twitter @ocweeklyfood or on Facebook! And don't forget to download our free Best Of App here!

Newsletters

All-access pass to the top stories, events and offers around town.

  • Top Stories
    Send:

Newsletters

All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >