By Althea Engman

Shizuka Louboutin

Located at the Oka Commercial Center, PariSco Patisserie has been the spot for all
kinds of treats for many Guamanians.

The dessert shop offers macarons, danishes, tarts, mousse cakes, creampuffs, cheesecakes, rice cakes, cookies, and brownies. Snacks such as sandwiches and pasta as well as drinks are also available including exclusive French wine. Additionally, PariSco offers personalized cakes for special events.

Shizuka Louboutin, head cake designer, and Michael Louboutin, head pastry chef are co-owners. Shizuka was born and raised on Guam. Fueled by her passion for creativity and fine arts, she majored in photography at the University of San Francisco but an equal passion for culinary arts led her to pursue pastry school. Michael, born and raised in France, fell in love with sweets and pastries at a young age. He attributes that love to the wide variety available in the country.

Shizuka was interning in Kumamoto, Japan when she met Michael at a pastry bar.

Michael Louboutin

“Michael was working for a pastry chef there and I was studying pastries there,” Shizuka says. “We started to date the day after we met.”

Returning home to Guam, she knew she wanted to “share a taste of France” with fellow Guamanians. In March of 2012, she and Michael opened Patisserie PariSco at Sakura Noodle House, her dad’s restaurant, located in Tamuning. Then on Feb. 8, 2021, they opened their current location down the street at the Oka Commercial Center. Unlike the first location which was to-go only, at Oka customers can sit, enjoy the enticing aroma of coffee and pastries, and indulge in all things PariSco has to offer.

Guam Business Magazine reached out to the Louboutins to learn more about the patisserie.

GBM: What should our readers know about you as partners and co-owners?

Shizuka: It started out as just us two, my husband, Michael and me.

GBM: Could you summarize a bit about your journey as owners of PariSco?

Shizuka: We baked out of my parents’ home in 2012 and sold cakes along with pastries to our family and friends. It then moved on to being based out of a restaurant which helped expose our business to the public. Finally, in 2014, we opened our first location behind Oka Payless.

GBM: Since your start at Sakura Noodle House, what year did you start seeing growth?

Shizuka: It helped being based out of a family restaurant for starters so with that we saw growth with every year that came and each time our goal was met. It progressed in such a positive way moving forward and I’m beyond grateful.

PariSco Pattiserie, a must visit spot on Guam 
Photo by Althea Engman

GBM: Like many businesses, the COVID-19 pandemic affected operations. How was PariSco affected and how did PariSco handle those challenges?

Shizuka: It certainly had an impact and a good one at that. The team, as far as operations goes, were eager to work. We continued to have lines, but they were extra-long due to the restrictions at the time. I can say COVID made us work harder, but our team became stronger.

GBM: What is your most popular product and what product are you most proud of?

Shizuka: The most popular product is our macarons as our top seller and most requested each day. The product I am most proud of is our Chocolate temptation cake. It was my first cake done back in 2013 and most ordered until now.

GBM: If any, what inspirations did you have when building and branding PariSco?

Shizuka: The inspiration came from our love for traveling, sweets and cooking to include tasting from different countries all around the world.

GBM: What is PariSco’s mission/goal?

Shizuka: Good food, good mood. I believe the goodness of food makes people happy and come together. The goal is to be known for excellent customer service along with great food overall.

GBM: Are there any future plans for PariSco?

Shizuka: Definitely, we have our second location opening in a couple weeks in Yigo.

Check out the opening of PariSco’s second location at Yigo Payless on April 1.