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Viennoiseries are a category of baked goods that originated in Vienna, Austria, but became particularly associated with French baking traditions. These pastries are known for their light, flaky texture and buttery flavor.

The "Viennoiseries" are baked with French flour imported from France (Foricher) and special butter "beurre de tourage"(Isigny).

I have a special connection with those pastries because I bake layers that symbolize the layers of lives. They always tell a story life.

A various range of tastry products baked dailyt with quality ingredients.

These are typically upscale and sophisticated versions of the traditional tart, featuring premium ingredients, expert craftsmanship, and meticulous presentation. The term "haut de gamme" is French and translates to "high-end" or "top of the range."

Gluten free is possible. DM requests

Entrement is a French term used in the culinary world to describe a type of dessert that is typically elaborate and multi-layered. These desserts often consist of various components such as sponge cake, mousse, custard, fruit compote, ganache, and glazes, all assembled together to create a visually stunning and delicious final product.

Entrements are often served chilled and are commonly found in fine dining restaurants, pastry shops, and upscale bakeries. They require skill and precision in both preparation and presentation, making them a favorite among pastry chefs and dessert enthusiasts looking for an indulgent and sophisticated treat.

Quiche is a savory pie originating from French cuisine, consisting of a pastry crust filled with a custard made of eggs, milk or cream, cheese, meat, seafood, vegetables, or any combination thereof. It is a versatile dish that can be served hot or cold, making it suitable for breakfast, brunch, lunch, or dinner.