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About Us

Family tradition, French technique and two bakes every day.

family tradition

Our Story

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Camille Laurent
Camille Laurent, Executive Pastry Chef Camille LaurentExecutive Pastry Chef Julien Moreau, Viennoiserie Chef Julien MoreauViennoiserie Chef Élise Fontaine, Chocolatier Élise FontaineChocolatier Théo Mercier, Entremets Chef Théo MercierEntremets Chef Margaux Petit, Masterclass Lead Margaux PetitMasterclass Lead
about our tradition

The Way We Bake

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Cultured Butter

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Two Bakes A Day

The morning batch at half past seven, the afternoon one at half past two.

Real Vanilla

Bourbon pods split for every crème; nothing from a bottle, ever.

Classes Of Ten

Every chef teaches, and every class keeps a bench for each guest.

since 1996

Our History

Early Beginning

1996. One oven, a marble bench and a croissant recipe from Lyon. Mei dictas atomorum voluptatibus eu, tollit sanctus usu ut.

a morning at the maison

Watch Us Bake

you said about us

Testimonials

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Charlotte MinskFood Critic

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Daniel WeissCroissant Masterclass

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Amélie RoyerGuest Of The Salon
+121,280 ReviewsRated 4.9 by our guests