Photo by Darrell Sapp/Post-Gazette -- David Piquard, the chef behind the pastries at Gaby et Jules, may have to return to France in April due to an immigration issue.

“It’s not like I am stealing jobs,” Mr. Piquard said. “I create jobs and and I teach others how to create high-end pastries.”

He added that he oversees 25 employees, some of whom have moved on to open pastry shops of their own after training with him.

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