Tarte aux Noix

The chef made something new! It’s a nut tart, with walnuts, cashews, pecans, and pistachios, covered in salted caramel.

Happy Thanksgiving!

We will be open on Thursday, November 25, 2021 from 9:00 am until noon.

Tomorrow, November 26, we will be open the whole day, from 9:00 am to 5:00 pm.

We’re open!

The chef has been in Paris for a couple of weeks, but she’s back and we’re open for business again.

She adjusted the croissant recipe, based on what she learned. The croissants are now a little more crispy, but still buttery and delicious.

She will make some changes to the menu in the coming months. We hope to start offering a variety of crème brûlée in different flavors. She expects to do a little less chocolate, and more tartes. Welcome back!

Training in France – Update

The chef tries to go back to France once every two years for training. She will be leaving on Wednesday, September 22, 2021 and will arrive back on Sunday, October 10. The store is closed Mondays and Tuesdays. So, the store will be open again on Wednesday, October 13.

The chef wants to learn about new styles for Bûche de Nöel (Christmas logs).

Hazelnut Paste

For a while, we were having trouble finding hazelnut paste. That’s the chief ingredient for things like the Praline cakes and Bûche de Noël. Eventually, after a lot of searching, we did find something at a reasonable price. However, for a while, it looked like the only store in the country that was selling a bucket of hazelnut paste wanted $500 for it. A couple of years ago, a bucket would cost only $150.

If we were to price our individual praline cakes accordingly, we would have to charge $23 for one that now costs $7. That’s just insane! But that’s the kind of thing that happens sometimes. We try to get the best ingredients that we can, and many of them come from France. The price of chocolate has increased significantly in the years that we have been in business. But please know that we are doing the best we can.

Mother’s Day Macarons

The chef was in a car accident last week. She’s still in a bit of pain, but the bakery is open now.

And we have macarons again!


In the back row: hazelnut vanilla, chocolate with raspberry, matcha green tea, and pistachio. In the front row: dark chocolate, coconut, rose, and passion fruit with milk chocolate. (Left to right.)

Rum Vanilla Cream Puffs

The chef made run-vanilla cream puffs. They’re off the menu, but we have a bunch.


The chef made something new!

This is Pistache-Framboise, an almond-pistachio cake, with raspberry coulis, fresh raspberries, and cream.

Face Masks

The state government doesn’t want to be in the business of protecting people’s health and safety and has left decisions regarding these issues to the general public. Governor Greg Abbott said, “Removing state mandates does not end personal responsibility and caring for your family members, friends and others in your community.”

We will take personal responsibility to insure that our staff and our customers are safe. We will continue to wear face masks and gloves when interacting with customers. We will continue to wash our hands and practice social distancing. The sign on our door still says, “Please wear a face mask.” Our business is private property, not a public space, and we can require customers to wear a mask inside the store. But we shouldn’t need to do that. All of our customers are good people who will act responsibly.

Macarons are back!

We were knocked out by the storm for several days (no hot water). But we’re finally open today!

And we have macarons again! Today we have:

  • Coconut
  • Dark Chocolate
  • Hazelnut Vanilla
  • Passion Fruit, Milk Chocolate
  • Passionata (chocolate with raspberry)
  • Pistachio
  • Rose (with clove)

We had a hard time finding a plumber to replace our water heater, but Eileen Kukowsky from Real Property Multi Services (https://www.facebook.com/RealPropertyMulitServicesremodeling/) helped us out.