(This article appeared in the Summer 2021 issue of Pastry Arts Magazine)
Andrea Meyer, Owner
Our mission is to provide delicious and beautifully executed pastries, hand crafted with care of the finest ingredients. We offer a large variety of traditional and innovative pastries in an authentic French atmosphere. We consistently share our passion for pastry with our retail and wholesale customers.
We’re definitely best known for our French macarons – we were one of the first shops in Dallas to offer a full selection daily. We’ve also grown more popular for all of our viennoiserie pastries, especially our cruffins and bi-color croissants, as well as custom layer cakes. During the pandemic we started doing many of our pastries in a ‘freezer-to-oven’ format, and they’ve been incredibly popular.
For our macarons, we do batches that are quite large, and we can’t afford to have them under- or over-mixed. We test each batter to ensure it’s a consistent density from batch to batch, which has helped with this issue immensely.
The biggest ‘must have’ item by far is our retarder/proofer for our viennoiserie products. It was expensive, but it eliminates the need for an overnight or super-early morning shift that is notoriously hard to keep staffed. With this machine, we can walk in at 4 a.m., and our croissants are perfectly proofed and ready to go into the oven.
Secret of Success
Getting the word out about our shop is always the biggest challenge – finding and retaining new customers. We believe in our product and know it’s superior, we just need to find the people who need to know it, too! We’ve consistently tried to invest in a public relations liaison for the past five years. Even through the pandemic, we didn’t let go of that expense, we stuck with it, and I think it benefits us to do so. I know many independent businesses went without it for a while, but we saw the rewards of keeping our presence active, and I suggest budgeting it in for anyone who can.
Coming out of 2020 and having had multiple surgeries these past few years that have limited my mobility in the kitchen, I’ve really thought about this very question. We’ve made the decision to double down on our retail presence and retract a bit from wholesale, specifically. That may mean another shop or two in the future, it may not. Right now we’re looking to focus on the initial vision of Bisous, which was to share our passion for pastry, actively cultivating happiness, inspiring the creation of enjoyable memories between family and friends, and to make a positive difference in the experience of our customers and others around us. Once I feel like we’re living that vision each day, then we’ll see where we go from there.
Visit www.bisous-bisous.com/ for more info
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