Dining
BY KAREN CHANEY
Golda Sumpon, left, and Keo Sumpon, center, own and operate Ollio Patisserie. Their daughter, Annalise Sumpon, right, manages the Frisco location.
Baked items, including berry almond croissants, are made fresh daily by Keo Sumpon at The Colony location.
Macarons come in a variety of avors and can be customized for special occasions.
PHOTOS BY KAREN CHANEY COMMUNITY IMPACT
Ollio Patisserie o ers fresh pastries in Frisco When customers walk into Ollio Patisserie they will nd a wide variety of freshly baked products including top selling items like macarons, almond croissants and co-owner Golda Sumpon’s personal favorite—chocolate croissants.
Golda Sumpon decided it was time to pursue her passion—baking. She earned degrees accredited by the American Culinary Federation in culinary arts, pastry arts and hospitality management through Collin College’s Institute of Hospitality and Culinary Education. Mixing her industry passion and culinary education, Golda Sumpon created recipes for all items made in the bakery. Today, Golda Sumpon divides her time between running the business and making all the macarons. Keo Sumpon is responsible for all other baking and typically starts his day at 3 a.m. “She taught me everything ... I love it,” Keo Sumpon said. “Because of my experience in the military, [which] teaches you to be disciplined, waking up early is part of daily activities.” What else? One of the main motivators for Golda Sumpon to leave the IT industry was to spend more time with her family. The couple’s daughter, Annalise Sumpon manages the Frisco store, their other daughter Janessa Sumpon manages the location in The Colony and their son, Kevin Sumpon, a college student, helps out when needed. “Our kids used to help out at the Frisco Fresh Market, and they loved it,” Golda Sumpon said. “Now, it’s a fully family-owned and operated business.”
Sumpon’s husband and business co-owner Keo Sumpon said his favorite menu items are their ham and cheese croissant and either the coconut or passion fruit avored macarons. The Sumpons started selling baked goods in 2019 at Frisco Fresh Market. In 2021, they opened their rst Ollio Patisserie brick-and-mortar loca- tion in The Colony followed by the Frisco location in 2024. “The Colony is grab-and-go only,” Golda Sumpon said. “We felt because we are also Frisco residents, we really wanted to share what we do, and we wanted a space like this, where customers can walk in, sit down and enjoy something to eat and a cup of co ee.” On the menu In addition to macarons and sweet and savory croissants, Ollio’s food menu includes cookies, cin- namon rolls and more. The Frisco location features an espresso bar where lattes, cappuccinos, iced co ee and other ca eine-centric beverages are served. Meet the chefs Following a 20 year career in the IT profession,
At Ollio Patisserie, Macaron llings include buttercream, ganache and curds.
Ollio Patisserie recipes were created by Chef Golda Sumpon. The business o ers pastries of all varieties.
HICKORY ST.
ROLATER RD.
N
8050 Preston Road, Ste. 104, Frisco www.olliopatisserie.com
41
FRISCO EDITION
Powered by FlippingBook