(This article appeared in the Winter 2020 issue of Pastry Arts Magazine)
Cedric & Estelle Barberet Owners
To bring traditional pastries with a unique twist and grow our customer base over the years through quality and consistency. Sometimes traditional recipes are neglected and forgotten. Superior patisserie depends not only on the quality of the ingredients, but also on the techniques used to mix and blend them – an essential factor to ensure the evolution of our profession.
Our French macaron, handmade with domestic American fine almond flour, and also our seven-layer chocolate cake (flourless chocolate cake, 71% dark chocolate mousse), which is a great option for those who want a gluten-free cake.
Secret of Success
Our product quality and consistency, and our wide selection of gluten-free items.
Shop’s Best Feature
The layout of the shop, which is that of a true modern Parisian bakery – pure and refined, with a clean look. The cases are laid out on one shelf, to display all the colors of our products, like a rainbow of colors (reminiscent of a jewelry store display).
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