Cocoa & Butter turns to the community for help in bringing its French pâtisserie and cafe to downtown Palo Alto | Peninsula Foodist | The Peninsula Foodist | Almanac Online |

Local Blogs

Peninsula Foodist

By The Peninsula Foodist

E-mail The Peninsula Foodist

About this blog: Get the latest food news with the biweekly Peninsula Foodist newsletter.
We are constantly on the lookout for new and undiscovered meals, from Michelin-starred restaurants to tac...  (More)

View all posts from The Peninsula Foodist

Cocoa & Butter turns to the community for help in bringing its French pâtisserie and cafe to downtown Palo Alto

Uploaded: Apr 20, 2022
By Anthony Shu

The display case filled with baked goods and sweets at Cocoa & Butter. Photo courtesy Rafae Bhatti.

A new bakery and cafe occupies the sky-high glass walls of 383 University Ave. in Palo Alto, the towering space previously occupied by international bakery chain Paris Baguette. Wooden panels and a multileveled glass display case filled with macarons create a classic French feel, and one might expect to find a major restaurant group behind this prominent space.

Instead, Cocoa & Butter is a privately funded venture from the husband-and-wife team of Fouzia Rafae and Rafae Bhatti, an all-in investment on Rafae's pastry business, which started in her home only six years ago. Aiming to create a gathering space that evokes the feeling of relaxing in a French cafe, Rafae and Bhatti's family business is opening at a time when restaurant owners are facing imposing challenges.

An avid home baker, Rafae used to primarily bake sweets for her husband, an attorney in the cybersecurity industry. With his encouragement, she received her culinary training from The Art Institute of California - San Francisco, earning an award for her graduation portfolio. This training first led to a stint in pastry at Livermore's Wente Vineyards and then Rafae's first independent catering assignment, assembling a dessert table for a wedding. "After that, there was no stopping," she says. Thrilled by the positive feedback she received, Rafae started building up her catering business, Cocoa & Butter. She created towering wedding cakes graced with gold leaf and flowers, and dessert tables holding platters of bite-sized sweets.

However, the pandemic caused the cancellation of many of these catering gigs, and Rafae took a chance to reflect. While she enjoyed baking out of her home and occasionally renting out commercial kitchens, she knew that she wanted to create a space where customers could gather around her products and enjoy the calming environment of a French cafe. This criteria eventually led Rafae and Bhatti to Cocoa & Butter's current space. "I knew I wanted to go with brass and glass, a very French look, the bistro look," Rafae says.

Fouzia Rafae at her cafe and bakery. Photo courtesy Smart Motion Media.

The menu showcases a wide variety of Rafae's baked goods, which are often based on classic French pâtisserie but incorporate small twists. The bakery offers a croissant shaped in the form of a Facebook “like” symbol, and opera cake, the layered sponge cake flavored with dark chocolate and coffee, formed in a mold rather than its signature rectangular shape. The expansive selection also includes confectioneries like chocolates and caramels packaged in bright pink boxes.

A personal touch also influences the bakery's cafe menu, which includes classic items like French onion soup and Caesar salad, but also "The Zuckerberger," a tribute to the tech magnate's passion for grilling and smoking meats (Rafae hopes he will come to try it soon). The bakery also offers high tea, houses a private dining room and will continue to cater events and weddings. "It's not just another bakery: We are trying to introduce this cozy, family-owned appeal," Bhatti says.

While the couple has enjoyed seeing their space come together, they are facing challenges prevalent in the restaurant industry and are operating without the support of an investment group. The dueling forces of rising food costs and employees seeking higher wages in a grueling industry have caused businesses like Cocoa & Butter to limit their hours and menus.

For Bhatti and Rafae, it's hard to guarantee the highest level of quality across all of their products without an extensive, well-trained staff, and they ask for understanding from customers. The couple see themselves as creating a community gathering space, so they are deeply affected by the feedback they receive from residents. They describe hearing welcomes from the community as being "heartwarming," but feel pained when the display cases sometimes hold only crumbs by the middle of the day, the kitchen lacking the bakers needed to restock them.

Joining a growing number of restaurants turning to crowdfunding, the couple has launched a Kickstarter, hoping that the community will support their neighborhood cafe and bakery.

"It's entirely family-owned … it's our own personal investment. So that's why there's a lot riding on it," Bhatti says.

Cocoa & Butter, 383 University Ave. Palo Alto; Instagram: @cocoaandbutter. Check website for latest operating hours.

Dig into food news. Follow the Peninsula Foodist on Instagram and subscribe to the newsletter to get insights on the latest openings and closings, learn what the Foodist is excited about eating, read exclusive interviews and keep up on the trends affecting local restaurants.
What is it worth to you?


Posted by Susan C Brodsky, a resident of Adobe-Meadow,
on Apr 21, 2022 at 7:13 pm

Susan C Brodsky is a registered user.

It sounds wonderful!

Posted by Vickie, a resident of Barron Park,
on Apr 22, 2022 at 12:59 pm

Vickie is a registered user.

It IS wonderful! I'm there right now, on my 3rd visit. ;-)

Posted by shantyann, a resident of College Terrace,
on Apr 23, 2022 at 10:12 am

shantyann is a registered user.

One recent afternoon in the Palo Alto Art Center Ceramic Studio, a group of us began discussing the new French bakery/cafe, Cocoa & Butter, recently opened on University Ave at Cowper that we'd read about in the Palo Alto Weekly. One of us was winding up for the day and decided to check it out. Returning to the Ceramic Studio with a variety of samples, everyone was eager to hear about Cocoa & Butter and taste their wares. These are just a few of the appreciative comments made among the potters that afternoon: “Delicious! / The delicate-lemon tart with pansy was my favorite / I love chocolate �" I love peanuts �" The croissant with peanut chocolate filling was heavenly Wow! / The lemon tart was light, subtle, simply lovely - My favorite / The croissants are light and flakey / Very special peanut butter cookie." One of the potters plans to explore it for an upcoming wedding. All of us will be returning for more of their delicious baked goods and possibly as a group to relax and enjoy the French ambiance over lunch �" with dessert. Welcome Cocoa & Butter!! Thank you for coming to us.

Follow this blogger.
Sign up to be notified of new posts by this blogger.



Post a comment

Sorry, but further commenting on this topic has been closed.

Stay informed.

Get the day's top headlines from Almanac Online sent to your inbox in the Express newsletter.

Which homes should lose gas service first?
By Sherry Listgarten | 6 comments | 25,159 views

Boichik Bagels is opening its newest – and largest – location in Santa Clara this week
By The Peninsula Foodist | 0 comments | 2,737 views

I Do I Don't: How to build a better marriage Page 15
By Chandrama Anderson | 0 comments | 1,405 views

By Laura Stec | 14 comments | 1,301 views


Support local families in need

Your contribution to the Holiday Fund will go directly to nonprofits supporting local families and children in need. Last year, Almanac readers and foundations contributed over $300,000.