About La Pâtisserie
A labour of love born from a lifelong passion for French pastry — every tart, every croissant, every macaron we craft carries the spirit of the traditions we hold dear.
Our Story
La Pâtisserie began in 2018 as a tiny market stall on the cobbled streets of a sleepy village in Provence. Armed with little more than a copper whisk, a bag of French butter, and an unwavering dream, our founder turned a weekend passion project into the bakery you see today.
After training at the prestigious École de Pâtisserie in Paris and apprenticing under Michelin-starred pastry chefs in Lyon, she returned home with a singular mission: to bring the elegance of classic French pâtisserie to everyday life — no pretension, just impeccable flavour.
What started with a dozen tarts at a Saturday market has blossomed into a full bakery producing hundreds of handmade pastries each day. Our recipes have evolved, but the philosophy remains the same: source the finest ingredients and let them shine.
Our Philosophy
Authentic Ingredients
We import high-fat European-style butter, high-bloom gelatin, and pure Tahitian vanilla. Our chocolate is single-origin Valrhona, our flour stone-milled, and our fruit sourced from local farms whenever possible. If it isn't something a French grandmother would recognise, it doesn't go in our kitchen.
Handmade Daily
Every pastry is made from scratch each morning. Our laminated doughs are folded by hand, our custards stirred over a gentle flame, and our decorations piped one by one. We never freeze finished product, because you deserve pastry at its absolute peak.
Sustainability
We compost all organic waste, use recyclable packaging, and partner with local shelters to donate unsold pastries at the end of each day. Beautiful food shouldn't come at the planet's expense.
Community
From weekend baking workshops to collaborations with local artists, we believe a bakery should be more than a shop — it should be a gathering place. Pull up a chair, stay a while.
Meet the Chef
Chef Éloise Marchand is a classically trained pâtissière with over fifteen years of experience in some of France's most celebrated kitchens. After earning her CAP Pâtisserie in Paris and honing her craft at Ladurée and Pierre Hermé, Éloise set out to create a bakery that married Parisian precision with warm, neighbourhood charm.
When she isn't tempering chocolate or proofing brioche, you'll find Éloise foraging for wild herbs in the countryside or testing flavour pairings that push the boundaries of tradition — lavender & yuzu, anyone?