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Jackie Kai Ellis passes the reins to long-time employees Betty Hung and Jacky Hung.
Though it’s only been around for five years, Beaucoup Bakery quickly became an institution for those in search of a top-notch croissant. Run by graphic-designer-turned-pastry-chef Jackie Kai Ellis, the tiny shop on Fir managed to punch above its weight in the restaurant scene (and thrives even in these gluten-free times)—but Ellis is now moving on to other projects (her memoir, The Measure of My Powers, will be out spring 2018) and passing the torch to a duo who knows the bakery well.Betty and Jacky Hung are sister and brother, as well as long-time staffers of Beaucoup. Betty (also a former designer) worked her way up from total baking novice to head pastry chef; Jacky has long worked front-of-house as a barista.The duo plans to “continue where Jackie left off,” says Betty. “We want to preserve all the qualities that make Beaucoup Bakery special.” That means all of Beaucoup’s classic menu items will stay put, including pain an chocolat, double-baked croissant, kouign amann, peanut butter sandwich cookies and cinnamon scrolls (plus seasonally inspired goodies).
“We’ve been talking about it for more than a year now. Jackie always had a dream to sell the business to someone passionate about Beaucoup Bakery. When the opportunity first arose, my brother Jacky and I thought, maybe that could be us. We love Beaucoup,” says Betty. “This beautiful opportunity still feels very surreal.”