A few words about us
Let us introduce ourselves
Pastries have been our passion for years, but they were relegated to being a hobby. Stephan Beauchesne, a French Canadian, has been making cream puffs, gougeres and eclairs semi-professionally since he took a baking course at L’Academie de Cuisine in Bethesda in 2002. Besides making pastries for various events, he also had a booth at the Kensington farmers markets in 2008-2009. Recently, Stephan received his ServSafe(r) Food safety manager certification.
Greta Ober, also a Canadian, has experience in marketing and event planning. She focuses on brand and business development, as well as being the official taster.
Sarah Kempf is our assistant pastry chef, and she has brought innovative ideas, amazing pastry skills, and she will also be at some of our venues.
What we do
Small pastry bites to go
We focus on two main products: Pate a choux, the versatile dough used to make puffs and eclair, as well as macaron, the French cookie sandwich that’s taking the world by storm.
Sweet and savory bites: Cream puffs, eclairs, gougeres (aka cheese puffs), and macarons
We craft our pastries with high quality ingredients and using shelf stable fillings that do not require refrigeration.