Philosophy

DeLise strives to create an unforgettable experience to each customer by offering a daily fresh selection from our dessert café that are both delise-ious and nutritious. We offer a wide array of menu from freshly ground coffee, cold beverages, sandwiches, baked goods to our specialty gourmet ice cream, frozen yogurt, sherbet, and sorbet.

We develop our recipes to incorporate nutritious ingredients that taste great without sacrificing the flavor. We strive to use organic and local ingredients wherever possible to support our local community and provide exceptional quality.

Everything from our freshly grinded espresso to our healthy pastries, sandwiches and creamy ice cream are handmade in small batches right in the store. There are no artificial flavors, colors and preservatives in any of our products. We only value each item’s freshness and highest quality.

For our artisan ice cream, we start with milk and cream from Straus Creamery and Clover Dairy. This ensures the best tasting ice cream and frozen desserts that are created by our team of culinary experts.

We use a local purveyor of fine coffee in San Francisco from Four Barrel Coffee. We only picked the best tasting roast among their selection to suit our café’s needs. From time to time, we will rotate our selections and offer more choices to the discerning connoisseurs of coffee.

Our Story

DeLise is a passionate collaboration between husband and wife team and engineers-turned-pastry chefs, Dennis and Catherine Eloise Leung who both share the love for food. They started working professionally together in the pastry kitchen of Bong Su where they created unique desserts and were featured in the San Francisco magazine December 2008 issue. In order to continue to pursue their dream of crafting unique desserts, the couple have decided to venture out on their own. Thus, DeLise, a combination of the owner’s names, was born.

Dennis had been feasting on good food since he was a little boy growing up in Hong Kong then San Francisco. A graduate of the UC Berkeley and a former engineer in a fiber optics company, he felt the urge to make a big leap towards the food industry. This led him to the CCA and after school started to finally share his vision of creative desserts with the food lovers in the bay area.

Catherine Eloise has her roots from the Philippines where she started making pastries as a teenager. This also led her to pursue her passion in the pastry arts. The journey took her to the California Culinary Academy in San Francisco. A few years after working at a hotel chain in her home country, she finds herself going back to the city she fell in love with, San Francisco and starting a new chapter in life. After coming back to the Bay Area in 2008, she has since worked at Bong Su and a short stint at Citizen Cake.