Macarons

Crispy shell with soft chewy center. Notice the fancy ruffled "pied" on the bottom. Take two and sandwich together with buttercream or ganache. *sigh*.

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Croissants and Breads

What's a french bakery without croissants? Plain and buttery layers, or filled with chocolate. Delicious brioche or pain de mie for lovely french toast at home. Gotta try the kouign amann. Ah the aroma!

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Cakes, cookies, tartes

Opéra cake. Layers of coffee-syrup soaked sponge, chocolate ganache, coffee buttercream. Financiers, tartes, galettes, clafoutis, where does it end?

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Mangez bien, riez souvent, aimez beaucoup
"Eat well, laugh often, love abundantly"

I am a self-taught pastry chef and bread baker; got my start baking cream puffs with my mom as a child. I love making people happy with hand-crafted desserts and breads.

My specialty is macarons, those lovely French treats that have inspired fans here in the States. After a trip to Paris, I spent months perfecting the macaron shell. I love experimenting with flavors and my first attempt was a lavender macaron with dark chocolate ganache. Definitely a favorite with the farmer's market crowd!

 

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Curious about thyme & lavender...

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