Julien Herman and Marcelline Lechat
Executve Pastry Chef/Owners
It is our mission to create a tea room and pastry shop that offers a unique and delicious experience to our customers. We are committed to building customer loyalty by providing the highest quality food and drinks, made with fresh, local ingredients whenever possible. We are also dedicated to developing new and innovative products, such as our specialty chocolate candies made with local products.
Our two signature desserts are lemon and chocolate: The lemon and yuzu dessert is accompanied by batak berries and basil, and features a crispy puffed rice with yuzu-inspired chocolate from Valrhona, lemon peel marmalade with basil, and a light lemon mousse. The chocolate dessert is made with a creamy dark chocolate, Nyangbo 68% from Valrhona, and features a light mousse with homemade hazelnut praline, runny hazelnut praline, and crunchy chocolate with fleur de sel.
All of our desserts are prepared every morning – nothing is frozen. For this reason, it is very easy to refill the store during the day, and thus avoid waste.
Our praline mixer saves us a lot of money and time, because praline bought in a bucket is really too expensive, and doing it yourself yields a much better result. Also, my rolling mill and my paint booth for my chocolate velvet sprays, which are essential tools for our production. They save us precious time.
Secret of Success
The things that allow us to stand out from the competition are social networks. You have to take beautiful photos and publicize them in order to create desire. You must also stand out through the originality of your pastries and not copy others. This is why customers will come to you and not to your competitors.
In the future we would like to create a specialty, a local chocolate candy. We would also like to work on big local sporting events like the 24 Hours of Le Mans, and we also want to build customer loyalty for years to come.
Photos by Maria Labzae and Julien Herman
For more info, visit https://dessertsparjulienherman.eatbu.com/
(This article appeared in the Fall 2023 issue of Pastry Arts Magazine)