Dramatic orchestral background music plays.
A man prepares a thick chocolate batter by raining flower on it and mixing it in a silver bowl.
If you've had a lovely meal and then the dessert is not interesting, or not beautiful or not delicious, it colors the entire experience.
A short video montage shows a pastry chef mixing cream into his batter, putting glaze over chocolate mousse, and adding flakes to the bottom of a pastry.
So, it actually needs to be, in my opinion, more perfect than the rest of the meal.
The sound of a tiny bell.
The chef places a tiny piece of decorative gold foil on the exquisite chocolate dessert. Then, from an upscale bakery, a close-up of a woman with dark brown hair and wearing dark clothes, Diane Anderson.
My name is Diane Anderson, and I'm CEO of Opera Patisserie.
Close-up of a man with green eyes and a white chef's uniform, Vincent Garcia.
My name is Vincent Garcia and I am the chef at Opera Patisserie.
A montage shows an assortment of French pastries, including chocolate marquise, mini tiramisu, lemon meringues, coffee cake with espresso buttercream and chocolate ganache. Next, a close-up of Diane.
We started Opera Patisserie in 2002. I think when we first started success was like being able to pay the bills.
A montage shows the exterior of Opera, with large striped umbrellas over a sunny outdoor patio and a coffee mug marked: "Opera. Handcrafted French Pastry."
But then we started to get recognized by nation-wide companies. Started to think, this could really turn into something big.
In Opera's kitchen, chefs prepare trays of fresh pastry dough. Then, a close-up of Vincent.
We are growing so fast that we needed a real good partnership with a bank who will understand what we do. For us, finding a partner like Chase, relieved all the stress about banking.
A blue Chase Ink card leans against a white coffee cup.
We use the Ink Business Unlimited card for a lot of our day-to-day purchases with vendors and also for me to do a lot of the online purchasing. It has a very clean, simple system that integrates well
with our accounting.
A montage shows chefs caramelizing a pan of cake and then squeezing frosting onto pastries. Next, customers gather at Opera's bakery counter. Then a chef whisks cream in a large silver mixing bowl.
It has been 17 years since starting with three people and $20,000 of credit card debt.
And now we're at 95 people and 10,000 square feet and we're providing pastry around the country. It's pretty exciting.
A montage shows a group of chefs preparing pastries in a large industrial kitchen and customers selecting dessert items from the bakery counter.
If you have the passion and if you treat your team member really well, you will succeed.
A chef stirs ingredients to make more pastries.