Chef Honore Amaral
has been making French Pastry for over 40 years. She began baking yeasted doughs at home by eight years of age and was employed in a pastry shop by fifteen. Her dedication and passion for the art form is apparent daily.
We work with local suppliers to source the freshest, organic ingredients and only purchase the very best European imports to assure authentic flavor and experience. We use all scratch recipes and traditional techniques to ensure the highest quality. The warm smell of buttery croissant and Brioche baking escapes onto the street as we open each day.