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 this past June. 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.
Chef Doogie Whittaker joined in June as assistant baker and also tends to some of our farmers markets booths.
Chef Michael Porru Joined us in August to increase our production processes, and help us with some R&D by developing new products. He comes with an extensive background as a pastry chef.
Alexandra Plummer joined us for the summer as assistant baker, and will attend some of our farmers market booths. She is studying at Johnson and Wales to become a pastry chef.
Nathaniel Beauchesne is our kitchen helper.
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.