Une pâtisserie parisienne.
En Californie.
French-trained pastry, made fresh at 4am. Served from Del Mar to Anaheim.
Our Chef trained for eleven years in Paris — École Ferrandi, Ladurée, the kitchens of the seventh arrondissement — before bringing the craft home to Southern California.
Every morning, ovens begin at four. Almonds are sifted by hand. Butter is laminated. Macarons rest before they are filled. Nothing is assembled from a box.
“Les macarons m’ont appris la patience.”
Twelve flavors. Made by hand.
Some we have baked since the first day. Some arrive with the seasons. All of them, we finish one at a time.
Framboise
Raspberry
Best seller.
Pistache
Pistachio
Crushed Sicilian pistachio.
Rose
Rose
Petals infused overnight.
Caramel au beurre salé
Salted Caramel
Best seller.
Chocolat Noir
Dark Chocolate
70% Valrhona.
Lavande
Lavender
New this season.
Find the nearest boutique.
Eight locations across Southern California. Each baked fresh every morning, each slightly its own.
Gaslamp Flagship·7am — 10pm today
See all locationsFor moments that matter.
Six, twelve, eighteen, or twenty-four. Your choice of flavors, tied in a rose satin ribbon. Ship California, or pickup at any boutique.