Ronald Harrar brings a well developed business experience with an appreciation for food to Tisserie, the bakery applauded for fine French pastry with a Latin American accent.

While Ronald’s family opened St. Honoré Pastry and Bakery Shop at home in Caracas, Venezuela in 1998, Ronald earned a bachelor’s degree in Business Administration at Lynn University in Florida in 2001. During this time, St. Honoré grew from 12 to 110 employees within its first two years of business as Ronald helped remotely. St. Honoré has become the benchmark by which the rest of the country’s bakeries are measured today and was a recipient of the Venezuelan Gastronomic Society’s Golden Fork Award.

Having established a niche in Venezuela, the Harrar brothers set their sights on Manhattan, a far more demanding and competitive locale to expand their concept. So, Ronald enrolled at New York University to a Master’s Degree in Food Management. Upon graduation Ronald took posts with companies such as Starbucks, Houston's Restaurant, and The Palm Restaurant, acquainting himself further with Manhattan’s restaurant industry.

In 2006, the Harrar brothers opened Tisserie in Union Square, a new, refined approach to grab-and-go. Tisserie quickly became a beloved breakfast and lunch spot for its fine pastries, superior coffee, wide selection of quiches, and fresh sandwiches, soups and salads. A commissary bakery in New Jersey was opened to accommodate Tisserie’s growing wholesale business from high-end corporate clientele making it the most important division in the company.

Tisserie wholesale has grown ranging from Airport clients, to the best coffee places in NYC as well as the best and most recognized food establishments in the city.

“Tisserie’s pastries are a stairway to heaven” NY Post.