The questions we get asked most

Of course. Call us on +33 1 42 36 18 27 or drop by the counter the day before: we will set your order aside for whatever time suits you. For custom cakes, allow 72 hours notice.

For bread and viennoiserie, call us the same morning: if the batch allows it, the answer is yes. For entremets and tiered cakes, though, our 72 hours notice is non-negotiable — pastry does not like being rushed.

You describe the occasion, how many people and what they like. Our head pastry chef calls you back to settle flavours, size and decoration, then sends a firm quote within 24 hours. You collect it in store on the day.

Not for private orders: a tiered cake travels badly, and we would rather hand it to you ourselves. For corporate events of 20 people or more, delivery around the bakehouse in Paris is possible.

Wrap it in a linen or cotton cloth, cut side against the board. Never in the fridge: cold dries the crumb out within hours. A 48-hour sourdough keeps happily for four to five days.

Yes, and it is the best solution. Freeze it sliced, in a well-sealed bag, on the day you buy it. The slices go straight into the toaster, no thawing needed. Three months maximum, to keep the full flavour of the starter.

Three minutes in a 320 °F oven and the lamination gets all its crispness back. Never the microwave, which softens the butter and slackens the dough. Best of all is to eat them the same morning, still warm from the bakehouse.

The great classic: French toast — milk, eggs, a veil of sugar, into the pan. Blitzed, it becomes homemade breadcrumbs for gratins and coatings. Cut into croutons and baked with a trickle of olive oil, it lifts any soup.

Take it out of the fridge 20 minutes before serving: the aromas wake up. Cut it with a blade run under hot water for clean slices. And eat it the same day — mousses do not wait.