Biscuits & Macarons
Our secret is the ingredients: we use butter and only butter in our biscuits.
No oil, margarine or low-cost fat substitute. And whether it is the tuiles aux amandes made with almond slivers, the financiers made with crushed almonds, or the sablé au chocolat made with 70% dark chocolate from Belgium, we believe the ingredient is king.
... to Macarons.
Our tribute to the one called the Picasso of Pastry, Pierre Hermé, who worked extremely hard to make this most delicate patisserie a piece of heaven. We hope that if you close your eyes and take a bite, you can be transported to Paris!