Our History
Thirty years of butter, sugar and patience.
Thirty Years Of Pâtisserie
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1996Early Beginning
One oven, a marble bench and a croissant recipe from Lyon. Lorem ipsum dolor sit amet, ad malorum rationibus ius, cu vix eirmod iudicabit deseruisse.
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1999The First Counter
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2003The Salon Opens
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2008The Pastry School
Two benches become ten: the first masterclass, croissants on a Saturday morning. Lorem ipsum dolor sit amet, ad malorum rationibus ius, cu vix eirmod iudicabit deseruisse.
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2014Mercer Street
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2020Two Bakes A Day
The afternoon batch joins the morning one, and the pre-order book opens. Lorem ipsum dolor sit amet, ad malorum rationibus ius, cu vix eirmod iudicabit deseruisse.
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2026Thirty Years
Six chefs, eight masterclasses and the same croissant recipe. Lorem ipsum dolor sit amet, ad malorum rationibus ius, cu vix eirmod iudicabit deseruisse.
The same croissant, every morning, for thirty years.
Camille Laurent · Executive Pastry Chef
- 1996The First Bake
One oven and a marble bench on a side street.
- 2Bakes A Day
Morning and afternoon, Tuesday to Sunday.
- 81Layers
In every croissant: three letter folds.
- 4,800Students
Have baked at the school's benches.
Bake With Us
Join a masterclass and take the maison's recipes home to your own kitchen.