Think you know French pastry?
Welcome to Pascal’s pastry poetry.
All Pascal’s pastries are intentionally handcrafted frozen. They come in packages of 6 and must thaw and rise overnight to bake fresh in the morning. Except for chouquettes which come in 20 and bake from frozen.
Only available at the atelier/boutique in the heart of historic downtown Cochrane, Alberta.
Chef Pascal, a genuinely classically trained French Pastry Chef from Toulouse, France with 30 years experience and over 2 million pastries made by hand is truly devoted to the art of pastry.
You can watch true artisan Pascal make each and every pastry by hand in his open atelier. Created from his original recipes with mostly organic ingredients featuring the flour power of Les Moulins de Soulanges, a sustainable agriculture project by Canadian organic flour company La Milanaise, the only flour of its kind in Canada. Pascal then flash freezes them to preserve peak freshness. So you can bake them to life whenever you desire. Can’t you just smell the divine aroma of them baking fresh?
Bake breakfast beautiful.
CLASSIC CROISSANT
We call our croissant “classic” because it is. Our signature and most popular pastry. It looks different. It is different. We promise we’re not like the others.
Consider yourself a croissant connoisseur?
“The croissant is the soul of the Pastry Chef.” Chef Pierre Hermé, Master of the Macaron
PAIN AU CHOCOLAT
As we are completely dedicated to authentic French viennoiserie, we honour the traditional name for this noble French classic. Pain au chocolat is also known as “chocolatine” in the southwest of France where Pascal is from and Quebec where Lison is from. Ours is not a “chocolate croissant”. Read this love note to find out why!
PAIN AUX RAISINS
A spiral surprise sans cinnamon; the way the French do it. Pascal’s beautiful pastry with his own semi-sweet pastry cream made from scratch featuring nature’s candy – organic raisins – (not coated in refined seed oils) -showcase our gorgeous pain aux raisins. A rustic refined rediscovery of another French classic.
CINNAMON ROLL
A stunning simple swirl made with our signature croissant dough with just a kiss of organic cinnamon. Finally: a cinnamon roll that’s not too sweet and doesn’t need anything on it. Really. With or without organic raisins.
SWEET BRIOCHE
Very old school French with recipes dating back to the 1400s. Made with lots of butter and eggs, more rich than sweet, our brioche is a lovely place between bread and cake. Ornamented with a delicate crunch of pearl sugar from Europe to contrast the soft buttery interior. A showcase for your homemade jam, jelly or artisanal honey. Makes a great strawberry shortcake! Divine.
BRIOCHE BURGER BUN
Our brioche burger bun is a creamy dreamy cloud of wonderfulness. Re-invent your burgers, eggs Benedict, sandwiches. Always remember to let our brioche cool first. A whole new world of breakfast, lunch, dinner and picnic possibilities. With a little help from Pascal.
ALMOND CROISSANT
No day-old croissants drenched in sugary syrup here. Our almond croissant is spun gold fresh gorgeous pastry. With Pascal’s own bespoke almond cream made with organic whole almonds imported from Spain which he grinds himself to release the height of natural almond flavour. If you’re lucky, a little bit oozes out during baking and bakes little almond cookies on the side.
CHOUQUETTES
Chouquettes (“shoe-ket”) are darling semi-sweet little balls of air made of pâte à choux. “Like biting into a warm breeze.” A sprinkle of pearl sugar caramelizes while baking. Lovely in the afternoon with a wee cup of tea. Kids love them as an after-school snack or try them as a unique light dessert or appetizer. With a glass of sparkly?Best just warm from the oven. So French, fun and easy!
PUFF PASTRY
Pascal’s puff pastry is a thing of beauty. Just look at those layers! Easy to use, it comes in 2 flat sheets for all your sweet and savoury creations: fruit or veggie tarts, Wellingtons, palmiers; you will rock your kitchen! (Shown: a classic French Galette des Rois. A new year French specialty.) The secret to great results working with puff? 1. Don’t handle the dough too much, 2. don’t put anything too moistureful on it and 3. don’t be afraid to bake it! (Despite what the internet says, did you know puff pastry and croissant dough are totally different doughs?)
KELLY BREAD LOAF
One day, Pascal made a mistake with his croissant recipe. He gave some of the dough to one of our best customers Kelly to bake a loaf at home. She liked it so much, we added it to the menu. If you know your breads, it’s a bit like a French pain de mie. But we promise you, you won’t find a bread like this anywhere. Enjoy warm bread in the morning or rise all day and bake for a warm dinner bread. So versatile: sandies, French toast, makes amazing Croque Monsieurs and Madames. And your house smells like fresh bread all – day – long!
We are now a depot for Skipper Otto. Learn more about them click here.
Here’s a blast from the past!
Our landlord gave us this article a year after we opened in 2011. Maybe we were already a little bit rare then, yes? Frozen can be fabulous if it doesn’t come from a factory. Like when Pascal makes it. But shh, don’t tell Paris.
