About

It all started when…

Xavier, a fifth generation French baker and pastry chef from the city of Reims, brought his home grown skills to the US in 1985 and developed a following. Curious customers who had never seen a chocolate mousse cake or tasted lemon curd expanded their horizons and solidified the relationship between pastry creator and clients. Xavier has brought the crafts of Viennoiserie (croissants, danish, brioche, etc.) and pastry making (éclairs, fruit tarts, quiches, butter cream cakes, etc.) to keep the traditional style alive. Customers can trust the authenticity of these French comfort foods. With so many pastry artists trying to create a niche for themselves, some well known and loved desserts are unrecognizable. Karen came to the pastry world through her husband. She's a Penn State and Carnegie-Mellon University graduate, and uses her Management and Policy experience on the job.