Think you know French pastry?
Welcome to Pascal’s pastry poetry.
All pastries handcrafted onsite by Pascal from his original recipes. Then flash frozen to preserve peak freshness. Can’t you just smell the divine aroma of them baking fresh chez vous? Proudly powered by flour power from Les Moulins de Soulanges, a sustainable agriculture project by Canadian organic flour company La Milanaise.
We call our croissant “classic” because it is. Our signature and most popular pastry. 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 perfect pastry with his own semi-sweet pastry cream featuring nature’s candy – organic raisins – showcase our gorgeous pain aux raisins.
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. With or without organic raisins.
Very old school French with recipes dating back to the 1400s. Almost rich but not 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 airy interior.
BRIOCHE BURGER BUN
Our brioche burger bun is a creamy dreamy cloud of wonderfulness. Re-invent your burgers, eggs Benedict, sliders and sandwiches. A showcase for homemade jams and jellies or artisanal honey.
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 Europe 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 (“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.
Back by popular demand, our puff pastry is better than ever with our new flour. Just look at those layers! Easy to use, it comes in 2 flat sheets for all your sweet and savoury creations: fruit and veggie tarts, Wellingtons, palmiers, even a fancy pizza! (Shown: classic French Galette des Rois Pascal made for new year and you can make one like this too!)
NEW! In time for Easter: KELLY BREAD
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, she wanted us to add it to the menu, so we did.
Bake breakfast beautiful.
All our frozen pastries come in packages of 6 except chouquettes which come in 20.
Crafted by a French Pastry Chef from France with over 25 years experience and 2 million pastries made by hand from his original recipes and mostly organic ingredients and a lovely transitional flour in the heart of historic downtown Cochrane, Alberta.