Cannolis and strudel?

Italian and German? What gives, I thought you were a French bakery?

We get this from time to time, and thought we would address it. Most bakeries carry other products, we see it all over the United States and the world, yes, even Paris! The Italian products started as a weekly special. Randy’s heritage is Italian and decided that cannoli’s were something fun and yummy to start with, and they are now one of our hottest sellers. Our local customers have asked for certain items as a special order, and they just catch on. That’s the biggest praise in our book. And have you tried our cannolis or our strudel’s? They are to die for!

We have a majority of French pastries, and in the end, most of our traditional baking techniques are French in nature. For example, we use French technique pate choux for our eclairs, but use Italian meringue for our macarons (OMG, the horror!). Sadie and I were very fortunate to get to Paris for a traditional macaron cooking class, and we learned that of the two techniques, most chefs prefer the Italian meringue technique, which is more stable and softer, not French. Now, the Parisians aren’t now waving little Italian flags, but in the end it’s still just whites and sugar, just a different technique. Fun fact!

So next time you are in, know that we cater to our customers sweet tooth, no matter which country the pastry is actually from. If you want to stay French, ask us which pastries will make you say c’est magnifique, and we’ll be sure to show you.