Suzette in Chula Vista's Third Avenue Village district brings French bakery and breakfast cuisine to 310 3rd Avenue, marking restaurateur Jerome Gombert's return to the San Diego dining scene after closing his South Park restaurant Vagabond in 2013. The 1,800-square-foot interior pairs a warm palette of orange, aqua, and off-white with bar seating and a dedicated pastry case, creating a breakfast-and-brunch format that shares Third Avenue's artisan corridor with established European kitchens including Hans & Harry's Bakery. Chef Omar Armas — trained at the Apicius International School of Hospitality in Florence, Italy — leads a kitchen that produces crêpes Suzette, quiche, and croissant-based viennoiserie from scratch each morning using Illy brand Italian espresso beans for the coffee program. Bakers begin production at five in the morning to deliver fresh-laminated croissants — plain, chocolate, almond, and cinnamon roll variations — alongside scones, pound cake, macarons, and seasonal tarts. The savory crêpe menu includes a salmon-and-crème-fraîche fold and an avocado-egg plate finished with Japanese Kewpie mayo, bridging French technique with global flavor profiles in the same way Donny's Cafe blends café culture with neighborhood identity. Each laminated croissant undergoes a 48-hour cold-fermentation and triple-fold process that produces 27 alternating layers of butter and dough before a final proof and 400°F bake.