Pop-Up Patisserie
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  • Pick up orders
  • About
  • Pastries
  • Food Trailer
  • Where to find us
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Welcome to Pop-up Patisserie

Visit us at wineries, breweries and farmers markets in the Washington, DC area
We also do catering!
Now offering pick-up and delivery! See below.

Visit our new Rockville location
Order for pick-up at our Rockville store
Click on button below!

Order Pop-Up Patisserie
Order e-Gift Cards

About Us

A few words about us

Let us introduce ourselves

Pastries have been our passion for years, but they were relegated to being a hobby. Our founder, 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. Always looking to improve, he took advanced pastry courses in La Rochelle, France in June 2019. The focus was on the latest eclair and cream puffs techniques, as wells  developing new pastries.

Co-founder 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.

Meet the team

Kety makes all our pastries and sweets, including eclairs, cream puffs and macarons. She is also responsible for making our Montreal-style bagels.

Mira is our head baker, and is responsible for making our croissant and puff pastry products, as well as sweet and savory product development.

Wendy and Sebastian are our chefs in charge of the line and menu development.

Martha, Miriam, Jessica and Mishel are our line and prep cooks.

Nelson is our food truck manager and oversees both of our food truck operations.

Luis is responsible for cheesemaking, and assists in pastry making as needed.

Steve Goldfine is our Director of sales.

Nathaniel Beauchesne is our purchasing manager, when he’s not studying at University of Ottawa.

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: Macarons, cream puffs, eclairs, gougeres (aka cheese puffs), sausage rolls

We craft our pastries with high quality ingredients and using shelf stable fillings that do not require refrigeration.

We also operate an authentic Montreal poutine and smoked meat business. Check our Pop-up Poutine Website for more information.

Our pastries

Sweet and Savory Bites

Macarons

Our macarons are made with the traditional French meringue method to give them a soft crunch on the outside and a smooth, chewy inside. While most macarons are made with a small amount of tacky jelly, we use a generous portion of our special Swiss buttercream filling to enhance the experience. For special events, we can add jam either as an extra layer or as a dollop inside the buttercream filling.

While we can practically create any kind of flavors, some of our most popular include:

  • Lemon
  • Raspberry
  • Strawberry
  • Passion fruit
  • Lime-Mint (“Mojito”)
  • Blueberry-Lavender
  • Maple
  • Matcha tea
  • Pistachio
Eclairs

Our eclairs are a little larger than what you might be used to. We like to fill them with a generous portion of our swiss buttercream for a velvety mouthfeel. For special events, we can use more traditional custard-based filling, chocolate, vanilla or caramel. In all cases, we top our eclairs with a traditional semi-sweet chocolate ganache.

Cream puffs

Our cream puffs are authentic French pastries made with pate-a-choux and our almost-famous swiss buttercream filling. For special events, we can also use creme chantilly (whipped cream). Flavors include:

  • Vanilla
  • Salted caramel
  • Strawberry
  • Lemon
  • Coconut and lime
Battenberg cake

A delicious almond cake, with apricot glaze and surrounded by our own marzipan.

Shortbread cookies

Made with Soleado lavender farm, we roll them in sugar before baking them. A French version of a classic treat.

French truffles

Called “tablettes”, we produce these handmade tender truffles covered with a thin layer of chocolate. We stamp them with different motifs.

Gougeres

Gougeres are French-style cheese puffs. We bake cheese right into the dough, for a light snack or appetizer. Cheese we have used include:

  • Parmesan and black pepper
  • Pepper Jack
  • Gruyere
Sausage rolls

Based on a British recipe, these are bite size sausage meat wrapped in puff pastry. Served warm.

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Our Food Trailer

We now have new food trailer! We can sell Poutine alongside our pastries. Visit our new Web site just for the truck!

Where are we “popping up” next?

For Pop-up Poutine events see our new Web site

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march, 2023

No Events

Visit our Facebook page to see where we’ll pop-up next!

See events on Facebook

Some past events

  • Saturday May 18th: Virginia Wine and Food Festival, Front Royal, VA
  • Sunday May 12th: Special Mother’s Day boxed pastries, Orchid Cellar, Middletown, MD
  • Mother‘s Day May 12th: Fabbiolli Winery, Leesburg, VA
  • Sunday May 12th: Mother’s Day at Vint Hill Winery, Warrenton, VA
  • May 19th: Potomac French Market, Potomac, MD
  • Sunday May 12th: Mother’s Day, Doukenie Winery, Purcellville, VA
  • May 11th: King Farm Wine festival
  • April 28th: Potomac French Market, Potomac, MD
  • Saturday April 27th: Bluegrass, Brew and BBQ Festival, Red Shedman Brewery at Linganore, Mt. Airy, MD
  • April 20th: Saints Row brewery, Rockville, MD
  • Sunday, April 14th: Wine Stroll 2019, Westminster, MD
  • April 6th: Member wine pick up, Desert Rose Winery, Hume, VA
  • March 23-24: Barrel Oak Winery, Delaplane, VA
  • March 17th: St-Patrick’s day bonus pairing, Doukenie Winery, Purcellville, VA
  • Feb. 23-24th: Barrel Oak Winery, Delaplane, VA

Baking Instructions

Puff pastry and croissants

Frozen: Preheat oven to 350F. Put pastries on a cookie sheet with a parchment paper for best results. Bake for 20-25 mins. Check after 15 mins. Rotate the tray if necessary. Look for a golden brown color.

Thawed in the fridge: Preheat oven to 375F. Put pastries on a cookie sheet with a parchment paper for best results. Bake for 15-18 mins. Check after 12 mins. Rotate the tray if necessary. Look for a golden brown color.

Sausage rolls

Frozen: Preheat oven to 375F. Put pastries on a cookie sheet with a parchment paper for best results. Bake for 15-20 mins. Check after 12 mins. Look for a golden brown color and internal temperature of 165F

Thawed in the fridge: Preheat oven to 375F. Put pie on a baking sheet. Bake for 10-15 mins. Check after 8 mins. Look for a golden brown color and internal temperature of 165F

Tourtiere

Frozen: Preheat oven to 375F. Put pie on baking sheet. Bake tourtiere for 20-25 mins. Check after 18 mins. Look for a golden brown color and internal temperature of 165F. Bake longer if necessary.

Thawed in the fridge: Preheat oven to 375F. Put pie on a baking sheet. Bake tourtiere for 15 mins. Check after 12 mins. Look for a golden brown color and internal temperature of 165F. Bake longer if necessary.

Contact us

Locations

Main Store: 12712 Rock Creek Mill rd, 16A, Rockville, MD 20852

Hours:

  • Monday: Store closed
  • Tuesday to Friday: Main store: 10:00a-8:00p
  • Saturday: Kensington farmers market 10:00a-1:00p
  • Saturday: Main store 4:30p – 8:00p
  • Sunday: Store closed

Connect with us to find out where we’ll be next. See us at wineries, breweries, farmers markets and craft events and festivals in the greater Washington, DC area.

Get in touch

Info@popuppatisserie.com

301-587-3584

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