Pastries
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.
Croissant au beurre
Fresh out of the oven, buttery and flaky.
Tarte Abricot Amande
Buttery tart shell baked with a rich almond filling and fresh, sliced apricots.
Brioche Parisienne
A rich and decadant bread made with eggs, butter and sugar.
Normandy Apple Toast
A pain perdu of brioche and pastries baked in a custard flavored with vanilla and pommeau apple wine, topped with fresh apples.
Chouquettes
Addictively delicious puffy baked pastry balls made with a pâte à choux and sprinkled with rock sugar.
Canele
Custard flavored with fresh vanilla bean and rum. Baked in a copper tin thinly coated with beeswax for a special taste and crunch.
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.
Chocolate Brioche
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.
Almond Friand
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.
Kouign Amann
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