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!