Here you can see a sampling of the pastries I make. I specialize in macarons and traditional French pastries. For the Farmers Market, I generally make individual-sized and small pastries. I make larger cakes for special occasions. On certain holidays, I advertise special cakes that can be ordered on-line and picked up at my kitchen
What makes my pastries so different?
I make my pastries as close as possible to the time when I will sell them. I don’t freeze my pastries, and I don’t sell them more than one day after I make them. I sell my pastries at the Ann Arbor Farmers on Saturdays. For each Saturday’s market, I cook all day Friday and often into Friday night to be able to provide fresh merchandise for my clients.
2. Good Ingredients
I look for good quality ingredients to put into my pastries. I use locally grown produce when I can. I pay close attention to what I buy. For example, my eggs come from hens that are fed and treated properly, and if I use eggs in a recipe where they will not be thoroughly cooked, I used pasteurized eggs for safety. Also for health reasons, I never use ingredients containing trans fats.
Because I make authentic French pastries, I use many ingredients that I can only get by importing them directly from France. I also use some ingredients for their specific quality and flavor, such as organic butter and Tahitian vanilla beans.
“There is nothing better than a fresh-baked pastry full of good ingredients and a pinch of love.”