The Fine Art of Pastry Making
In the small coastal town of Etretat in Normandy, Master Baker Dominique Geulin was first exposed to the fine art of pastry making at a young age while working in his parent's bakery.
Our delectable pastry offerings are the combination of these family recipes, as well as the collective contributions from our creative baking team.
Pain au Chocolat
A buttery sweet dough filled with chocolate. Available in a mini version.
Pain aux Raisins
A buttery sweet dough wrapped around raisins and a hint of custard.
Our brioche dough combined with bittersweet chocolate chips and topped with a chocolate streusel.
Mini Raspberry Croissant
A mini version of our croissant but this one is filled with delicious raspberry jam.
Mirliton de Rouen
Fragrant creamy almond batter and vanilla poached pears. A specialty from the Normandy capital city of Rouen.
A little buttery almond cake.
Croissant aux Amandes
Twice baked croissant with an almond cream filling.
Chausson aux Pommes
Flaky dough filled with applesauce. Available in a mini version.
Buttery and flaky pastry, caramelized and finished with a touch of French sea salt
Tarte Aux Pommes
Puff pastry covered in apple slices sprinkled with sugar.
Grille aux Pommes
Puff pastry baked with non-sugar applesauce that is slowly cooked in the oven