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
Cream puffs
Battenberg cake
Shortbread cookies
French truffles
Gougeres
Sausage rolls
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!
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
301-587-3584