Laminating
Dough and butter, folded again and again until the pastry rises in thin, crisp layers.
Counter
Everything here is made by hand, and nothing comes out the same twice. Take a peek at what's happening today
Today at the Counter
Today at the Counter
We're baking
The oven is going full blast and nobody here is standing still. As soon as the first batch comes out golden and crunchy, you will see it on this counter. Don't you rush, we're rushing for you.
The counter is back at 9:00
At 20:30 the oven puts on its nightcap and we hug the rolling pin like a teddy. Now it's time to snore in turns; tomorrow we start again, with everything freshly made.
This week
Snapshots from the counter, just as they come
This is what our cakes look like inside
Pick one and open the slice, layer by layer
Three chocolates, zero intention of sharing
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Moist and intense, with pure cocoa: more chocolate than sponge.
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Melted chocolate and cream, so glossy you can see your face in it.
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Whipped by hand until it becomes a cloud of chocolate. It melts before you swallow.
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A smooth, dark coat that runs over the edges without a single crack.
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Cocoa nibs and toasted hazelnut: the crack you did not expect.
Fresh as the first morning of summer
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Light as air, with lemon zest freshly grated every morning.
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Intense lemon, tangy and silky. It wakes up even the sleepiest.
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Clouds toasted with a blowtorch, crisp outside and soft inside.
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Lightly whipped with a thread of vanilla: it softens without dimming the lemon.
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Strips of candied peel: a burst of shine and an elegant bitterness.
The most indulgent in the display case
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Tender and golden, soaked in a toasted butter syrup.
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A thick layer, slow-cooked and impossible to leave half-finished.
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Butter and vanilla whipped until soft as a golden cloud.
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It pours down the sides and shines like liquid gold.
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Caramelised walnut and flakes of salt: the exact counterpoint.
Textures
What you feel when you bite
Crumb 
Cream 
Glaze 
Crunch 
Caramel 
Puff pastry
Techniques
How we make it
Tempering
The chocolate is warmed and cooled until it is glossy and snaps when you break it.
Assembling
Layer by layer and by hand: sponge, filling and cream, until the cake stands up on its own.
Fancy something?
See the Catalogue