It’s quite the leap, from career military to French pastry chef and entrepreneur, but 53-year-old Chef Kevin Zurmuehlen has jumped in with both feet.

Coming soon to Lincoln Mill, L’Etoile Patisserie and its traditionally prepared French pastries are guaranteed to delight the palate, in all manners of cream-filled, buttery, and flaky indulgence.

L’Etoile, which means “star” in French, will feature a timelessly classic, yet warm and inviting ambience. The interior color theme will consist of light blues, with marble-quartz countertops, and brass accents.

The French bistro concept would not be complete without one of Van Gogh’s iconic paintings “The Café Terrace at Night,” on the wall, thus adding to the charm.

Originally from northeastern Ohio, Zurmuehlen began his first career after graduating from West Point. Following 20 years of active duty, Zurmuehlen spent an additional 10 years as a Department of Defense civilian. Once he retired from the DoD, Zurmuehlen decided to become a pastry chef.

This tasty new career direction is a path that Zurmuehlen would never have predicted nor anticipated during his years in the Army or as a military civilian.

“This is so much fun,” said Zurmuehlen. “God gave us an opportunity.”

For 18 months, Zurmuehlen studied at the world-renowned Auguste Escoffier School of Culinary Arts in Boulder, Colo. It was there, he learned the nuances of French pastry making and perfected his craft.

The love of food and travel are what led Zurmuehlen and his family to the create their own French bakery. Throughout their time overseas during Zurmuehlen’s military career, the family traveled whenever they had the opportunity. In every country they visited, they sampled a wide assortment of culinary delights. French cuisine, especially pastries, carry fond memories.

L’Etoile offers the kind of pastries that one would expect from an authentic French pastry shop.

One of the most popular items is the Pain au Raisin, which is a flaky, buttery croissant with its layers filled with vanilla cremé pâtisserié and sugar-soaked raisins. There is also Brioche Feuilletee, which is like a cinnamon roll, along with other delights such as Profiteroles and Choux a la Crème.

L’Etoile is also a family affair. Son Kyle oversees business operations and daughter Katy is the sous chef. Once L’Etoile officially opens, Zurmuehlen’s wife Kristen will work the front end of the bakery.

Although each day brings L’Etoile closer to its official opening date, there have been a few snags along the way.

“COVID has played havoc with the construction industry and supply chains, to say the least,” said Zurmuehlen. “It has made construction planning and execution rather difficult.”

Despite the logistical setbacks, L’Etoile has been operating from the Zurmuehlens’ own home kitchen. Through word of mouth and social media, the online orders have been coming in since last June.

The response has been overwhelming, and the family kitchen has been “held hostage” for nearly a year. According to Zurmuehlen, his wife is looking forward to reclaiming her kitchen once L’Etoile is officially open for business.

Although the build out is close at hand, the opening date has yet to be confirmed.

“We are still waiting on construction completion,” said Zurmuehlen. “We are about 30 days out from getting in the kitchen; an early-June opening is very likely at this point.”

Visit www.letoilehsv.com