“I’ve always considered myself someone that takes big risks in life. You have to fail, you have to make mistakes, and those are those opportunities to grow from life. Even though I didn’t win, it’s an incredible dream come true.”
– Julian Jimenez
After several weeks of wowing judges and fans alike with his creative confections, Folsom’s own Julian Jimenez has completed his journey on the Food Network’s Spring Baking Championship. The hometown baker was eliminated during the latest episode, which aired Monday night, following a particularly high-pressure team challenge that brought both triumph and heartbreak to the kitchen.
The episode featured a new twist: contestants were challenged to reinvent two longtime spring desserts—carrot cake and lemon meringue pie—into entirely new formats such as tiramisu, Charlotte Russe, opera cake, and Paris-Brest. Bakers were split into two teams, with Julian joining the Lemon Meringue Squad. The format pitted individual bakers head-to-head as well as within a team, with the majority-winning team earning immunity. Unfortunately for Julian and his team, the matchups ended in a 2-2 tie, forcing the judges to evaluate individuals on their own merits.
For his assignment, Julian was tasked with reimagining a Paris-Brest, a traditional French pastry typically made from pâte à choux and praline cream, using the bright flavors of lemon meringue pie.
“Traditionally, a Paris-Brest is kind of a choux, praline cream, and in the shape of a wheel,” Julian explained during the episode. “I’m going to bake my help. It’s going to be a cross between lemon meringue and a Paris-Brest. And then I’m going to fill it with a praline boom, like the traditional Paris-Brest flavors. I’m going to do like a light lemon cream and top it with Italian meringue. And then I’m going to do a baked chocolate sunflower on the top.”
As he constructed the dessert, Julian knew he was in for a tough competition. “I’m a little nervous going against Paul; he’s French. He’s from France. They invented the Paris-Brest,” he said with a laugh. “So now I have to reinvent it and beat them out, adding in a flavor I’ve never done before.”
Time constraints added to the pressure, leading to a pivotal issue with his pâte à choux dough. “My pâte à choux feels super underbaked. Oh my god,” he said as he removed the pastry from the oven early to salvage time. “Normally, I’d let it finish up cooking in the oven, but since I’m short on time, I’m going to remove the center and be able to fill it up. Light totally on the edge.”
Despite the setback, Julian stayed the course, decorating his creation with the now-signature flair he’s become known for. “I started with a tart shell, and then I baked the pâte à choux inside. I put praline cream, light lemon cream. I love that great big sunflower. It’s very pretty.”
The judges complimented his creative presentation and praised his lemon cream, but ultimately, the underbaked pâte à choux proved to be a critical flaw—one that cost Julian his place in the competition.
Still, the elimination didn’t dim his spirit. In a heartfelt farewell, Julian reflected on the entire experience and what it meant to him as a baker and a dreamer.
“I’ve always considered myself someone that takes big risks in life,” he shared. “You have to fail, you have to make mistakes, and those are those opportunities to grow from life. Even though I didn’t win, it’s an incredible dream come true.”
His fellow contestants responded by sharing hugs, admiration, and tearful goodbyes. Julian’s warmth and artistry clearly left a mark in the competition kitchen Here in Folsom, that sentiment has been echoed throughout the community as residents rallied behind their own local baker.
From Julian’s own restaurant, to city leaders and everyday residents hosted watch parties the last several week tuning in to watch Julian’s journey unfold and celebrate his progress. His run on national television brought excitement and pride to the community, uniting supporters around his talent, creativity, and genuine personality. It’s not unlikely we will see him on another competition in the future.
A Local Talent with a Flour-Dusted Legacy
Jimenez’s presence on the national stage was no surprise to many in Folsom, where he has been a well-known figure in the local culinary scene. As the founder and head pastry chef of Julian’s Pâtisserie and Café, located in the historic district of Sutter Street, he has long been turning heads—and tastebuds—with his handcrafted desserts, elegant pastries, and modern interpretations of classic European techniques.
Before opening the pâtisserie, Julian’s journey began with a deep passion for food and hospitality. He trained professionally at Le Cordon Bleu and refined his skills in some of the finest kitchens before returning to his hometown to bring his vision to life. Since opening his doors, Julian has not only offered locals a place to indulge in artful treats, but also helped put Folsom on the map as a destination for high-end pastry.
Whether serving delicate macarons, show-stopping cakes, or buttery croissants, Julian’s work at the café has reflected the same creative energy and boldness that viewers witnessed on Spring Baking Championship. His national appearance only confirmed what his local fans already knew—Julian Jimenez is a culinary artist with heart, style, and determination.
Though his time on the show has come to an end, Julian’s culinary journey is only just beginning. With a passion for pastry and a fearless creative spirit, this hometown baker has already proven he belongs among the best. The communities of Folsom and Roseville are fortunate to have him creating and serving up his masterpieces and acting as an inspiration to anyone daring to chase a dream with a whisk in hand, heart on their sleeve and the willingness to take a risk.
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Special thanks to Warner Bros. Television for their assistance to Folsom Times in ongoing coverage of Julian’s Journey.