Here you can see a sampling of some pastries I make. I specialize in macarons and traditional French pastries. For special events, I will have both individual sized pastries and larger cakes.
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 (except for macarons), and I don’t sell them more than one day after I make them. Because of the quantity of macarons I make, I often flash-freeze them immediately after I fill them and keep them frozen for the few days between when I make them and the date I sell them. This way, they retain their freshness, and because of their size, the taste and texture don’t suffer from being frozen.
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.”