Pastry Delights

Croissant – Buttery, flaky, crescent-shaped pastry made from laminated dough. 

Pain au Chocolat – Similar to a croissant but filled with rich dark chocolate.

Tarte Tatin – Caramelized upside-down apple tart, beautifully golden and sweet. 

Éclair – Choux pastry filled with cream and topped with glossy chocolate icing. 

Religieuse – Two stacked choux buns filled with pastry cream and covered in ganache. 

Mille-Feuille (Napoleon) – Layers of puff pastry and pastry cream, topped with icing or powdered sugar. 

Financier – Small almond cake with a crisp exterior and moist, buttery center. 

Tarte aux Fruits – Fresh fruit tart with a crisp crust, pastry cream, and colorful seasonal fruits. 

Crème Brûlée – Silky vanilla custard topped with a layer of caramelized sugar. 

Opéra Cake – Elegant layered cake with almond sponge, coffee buttercream, and chocolate ganache. 

Chausson aux Pommes – Flaky puff pastry turnover filled with spiced apple compote. 

Madeleines – Soft, shell-shaped sponge cakes with a light, buttery flavor and a hint of lemon.