What is "Take and Bake"? Just what it sounds like: we make them, you bake them!
We create artisanal French pastries and then vacuum seal them fresh frozen. Thaw, bake and voilà! The best French pastries this side of Paris.
Made with Canadian ingredients and French amour. By a real French Pastry Chef from France. And you.
French. Fast. Easy. Ooh la la.
Pascal's specializes in 'Viennoiserie'
Click here to find out more...
Birthplace of Viennoiserie, 92 rue de Richelieu, Paris, France
(photo circa 1909, patisserie founded circa 1838)
A French rave!
Le petit déjeuner du week end est un réel bonheur ici à Calgary, depuis qu'il est accompagné des excellentes viennoiseries de Pascal (croissants, chocolatines, brioches, pains aux raisins). Elles sont vraiment délicieuses, et sont même d'une qualité que l'on est loin de trouver partout en France.
De plus, la cuisson est vraiment très facile car très bien expliquée: il faut vraiment suivre le processus à la lettre. Et puis, quel plaisir cette odeur au petit matin… Pour couronner le tout, un accueil sans pareil, franco canadien, souriant, personnalisé.
Merci vraiment de partager avec nous votre passion pour "les bonnes choses". Marie-Claire BRÉVART
I have fallen in love with these croissants! When I travel to Paris in April, it will be hard to find any croissants that measure up to these ones! Steena Holmes
Isabelle's first meal as a 5 year old the morning of her birthday: pain au chocolat! Yum! Caroline Swinn
The best croissants in Calgary bar none! Sandra Rexilius
The best pastries since my visit to Paris with the loveliest customer service! Laurie McGowan
Pascal is a gift to us from the south of France. I know what he has found. You need to find him. John Greaves
Heather Mitchell - Love you guys and will always sing your praises.
Me and Courtney absolutely loved the pastries. Those were honestly the best pain au chocolats I have ever had. I have even been to France (Paris) and had lots of croissants, none of which were as good as what you gave us. Luke James | LVJ Haberdasher
The Chouquettes were baked that very night...The pain au chocolat and cinnamon rolls were baked on Christmas morning. This is now an official tradition in our house, with many more to come. As well as any time we need beautiful pastries. They brought both Ashleigh and myself back to our times in France. They are as good as, or better than any I can remember. Keith Goodale | Fifth Element Truffles
Pascal's mentioned in The Food Files in the Avenue
Pascal's Featured on Lav Daskal's YYSCENE
"Passion and Pastry" - Pascal's in City Palate "Must Have", page 19
Pascal's featured in Culinaire Magazine - December 2012
Click on pages 18/19 - Excerpt
April in Paris was Ariffa's Cup of Tea!
Read this... Ariffa's words make you feel as if you were there!
Pascal's featured on Morning News - Saturday Morning Chef - Global Calgary
On yelp.ca, five stars and a glowing review by John G.
As this review keeps disappearing we captured the screen to show it to you.
City Palate Magazine - Pascal's is mentioned in "word of mouth" (click > 4 times to find page)
Pascal's is mentioned on CBC, "French Inspired Cooking"
(click on the black audio bar)
Hear Pascal being interviewed on Radio Canada. (in French)
From Classic French Croissant to Parisian Pain au Chocolat, Brioche, Chouquette, and Cinnamon Roll, they are pure bliss.
We the pastrymakers promise you
We pledge the first ingredient we roll into our pastries is love
We put our hearts into our pastries. Perhaps that’s why when we do bake, we always seem to find heart-shaped pastry crumbs everywhere - really! It may sound a bit cliché but don’t you believe you can taste the difference love makes?
#2 CURATED INGREDIENTS
We pledge to use the finest natural local and international ingredients
Nine flours and five butters later, we strive to source the most natural and best tasting ingredients we can find so we can craft the highest quality pastries for your best possible pastry experience ever.
#3 THAT SOMETHING SPECIAL
We pledge our pastries will always possess that certain “je ne sais quoi"
Not just because Pascal is French ~ he was born and raised in Toulouse, France ~ but because pastrymaking is his passion. He has handmade over 2 million pastries in the 20 years since he started at age 14. He is now solely dedicated to the pastry genre of ‘Viennoiserie’ ~ a dying art even in France.
All our pastries are crafted artisanally with the best of locally and internationally sourced natural ingredients we can find: the finest flour, unsalted butter, filtered water, a sprinkle of organic cane sugar, a pinch of pure salt.
Gorgeous, authentic French pastry: layers and layers of fine, delicate, flakiness with a crisp that kisses your lips. Just like in France. Now in Canada.
What are you waiting for?
The art of it
Have you ever wondered why French pastry seems to have such mystique? Read about the art of it and other stories in "Talk About Bliss" and learn what makes French Pastry so different.