Welcome to our mystical repertoire
We call our croissant “classic” because it is. Our signature pastry and an icon of France. The King of Pastry. We promise we’re not like the others.
“The croissant is the soul of the Pastry Chef.” Chef Pierre Hermé, Master of the Macaron
Another French classic, our pain au chocolat is also known as “chocolatine” in the south of France where Pascal is from and Quebec where Lison is from. We are completely dedicated to authentic French viennoiserie. Love note.
A spiral surprise sans cinnamon; the way the French do it. Pascal’s bespoke semi-sweet pastry cream and organic raisins showcase our gorgeous pain aux raisins.
A stunning simple swirl of croissant dough with just a kiss of cinnamon. Finally: a cinnamon roll that’s not too sweet. Also available without our organic raisins.
Brioche ~ “The Queen of Breads.” Almost rich but not sweet, ours is a lovely place between bread and cake. Very old school French with recipes dating back to the 1400s. Ornamented with a delicate crunch of pearl sugar from Europe.
Our brioche burger bun is a creamy dreamy cloud of wonderfulness. Re-invent your burgers, eggs Benedict, sliders and sandwiches. A showcase for your homemade jams and jellies or artisanal honey.
An almond croissant that would make the Sultan of Swing stand still. And Pascal’s own almond cream oozing out and baking little almond cookies on the side. I love that. Made from European organic almonds he grinds himself to release the height of almond flavour. Naturally.
Chouquettes (pronounced “shoe-ket”) are darling barely sweet balls of air made of pâte à choux. A sprinkle of European pearl sugar caramelizes while baking. “Like biting into a warm breeze.” Bake from frozen while the champagne chills. Anything sparkly will do. Including you. Lovely in the afternoon with a wee cup of tea. Kids love them as an after-school snack! A unique light dessert.
Fine French Pastries You Bake
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.