We are a French-Italian patisserie, specializing in French as well as Italian desserts, cakes, and pastries, both traditional and new. We admire and follow pastry chefs like Pierre Herme, who easily makes the best French macarons, Antonio Bachour for his skill and artistry with chocolate, Jacquy Pfeiffer for his expertise in traditional French pastry-making, as well as the likes of Domique Ansel, Johnny Iuzzini, Elisabeth M. Prueitt among others.
The methods and artistry in our creations are greatly influenced by these giants in the expansive, delectable world of pastry.
Chef/owner Sal Biadora, the very talented and creative pastry chef behind our patisserie, only uses world-class, prime ingredients—from fresh fruits picked daily, to Valrhona guanaja chocolates from the coast of Honduras, to the fine Plugrá butter. Coupled with his impeccable , delicious artistic vision, all essential to make the most mouthwatering pastries and cakes you will ever taste.
Appreciate our pastries soon, and experience the kind of taste and flavor that you will keep you coming back for more.