Awarded Best Dessert by San Diego Magazine seven times, Parfait Paris in Point Loma's Liberty Station runs the same scratch-baked pâtisserie and boulangerie program that French-born husband-and-wife team Guillaume and Ludivine Ryon launched in the Gaslamp Quarter in 2014. Laminated croissant dough, macaron shells in flavors like lavender honey and garden rose, and Nutella pain perdu share the pastry case with savory crêpes and panini, an all-day French format that runs alongside the artisan-bread counter at Con Pane Rustic Breads & Cafe across the Liberty Station campus. A health score of 95 out of 100 backs the kitchen's handling of butter-laminated doughs, custard fillings, and raw-egg meringues across a menu that changes with seasonal produce. The Ryons also operate The Sushi Stand inside the same market hall and Understory Bar at Sky Deck Del Mar, while a new 10,000-square-foot production headquarters between Old Town and Mission Hills consolidates baking for all locations plus the upcoming San Diego International Airport Terminal One café. Nationwide e-commerce shipping moves macaron gift boxes through the same Liberty Station artisan-food pipeline that supplies Moniker Coffee Co.'s single-origin roasts to wholesale accounts. Full-format catering builds for weddings and corporate galas scale from 200-piece macaron towers to multi-tiered gâteau commissions with fondant and sugar-flower work.