Pralinée
Sweetness becomes an art, simple, refined, and delicious.”
Pastry
The Fraisier
The strawberry shortcake is an essential classic of French pastry, blending the smoothness of mousseline cream, the freshness of strawberries, and the lightness of génoise sponge cake.
The Forêt-Noire
The Black Forest Cake, a chocolate génoise, whipped cream, and cherries, originally from Germany, is an iconic dessert reimagined in the French style.
The éclair
The eclair, a pastry made from choux dough filled with custard cream and glazed, is a classic French dessert.
Bread
The baguette Française
Soft, light, crispy
Water, salt, yeast, a French icon, perfect for any meal, inscribed on the UNESCO list in 2022.
Pain de campagne
Wheat, rye, or other grains mix, rustic, slightly tangy, long shelf life, perfect with saucy dishes or cheese.
Pain aux céréales
Crispy, flavorful, perfect for toast and breakfast.
Viennoiserie
The Croissant
The Croissant, a light, buttery puff pastry, deliciously golden, perfect for breakfast.
The Brioche
The Brioche, a soft, fluffy bread, slightly sweet, perfect for breakfast or an afternoon snack.
Pain aux raisins
The Pain aux Raisins, a flaky pastry filled with custard cream and raisins, delicious and melt-in-your-mouth.
Bread, Pastries, and Viennoiseries: The Essence of French Tradition
French gastronomy shines through three essential pillars: bread, viennoiseries, and pastries. A true national symbol, bread accompanies every meal: from the crispy baguette to the rustic country bread, including cereal or sourdough loaves, it reflects an artisanal know-how passed down through generations. When it comes to viennoiseries, sweetness reigns: buttery croissants, pain au chocolat, soft brioches, or apple turnovers transform breakfast into a delightful moment. Born from the bakery, they borrow their indulgence from pastries. Finally, pastries embody the art of French desserts: elegant and refined, they combine textures, colors, and flavors, from the classic éclair to the generous fraisier, passing through mille-feuille or Paris-Brest. Each of these categories offers a unique sensory journey, blending tradition and creativity, contributing to the worldwide fame of France’s culinary heritage.
“Holder of technical diploma in bakery. Passionate about this craft, I preserve the jewel of French tradition, captivated by its history and artisanal know-how.”
Mickael
Equipment and Utensils
Preparation Tools
Mixers, dough mixers, rolling pins, spatulas, and whisks.
Baking Equipment
Different types of ovens (convection, deck, steam), baking trays, molds, and cooling racks.
Specialized Utensils
Bannetons for fermentation, dough cutters for shaping products, and cooking thermometers to ensure optimal baking.