Chef Amy Brown says it best: "There are no shortcuts in pastry." As she explains further, her statement is true in all aspects, from ingredients and technique to presentation and flavor. The other stipulation for world-class pâtisserie? "It has to look as good as it tastes with pastry," says Chef Amy, DLM Pâtisserie Manager. No detail is left unperfected either. From our housemade almond cream and mascarpone fillings (to name a few), to the flawless application of chocolate mirror glaze, a swirl of homemade whipped topping, and adornments like delicately shaved chocolate curls. Core ingredients range from European-style butter, local organic eggs, and chocolate sourced from our dear friend Ghyslain to local fresh fruit when available.
Our dynamic Pâtisserie is comprised of four extremely talented and hard-working professionals: Chef Amy, Chef Lindsey Lucas, Tina Quintanilla, and Carrie Chrisman. The vivacious laughter of this close-knit team meets with a heaping dose of creativity, resulting every day in the most vibrant (and decadently delicious) pâtisserie selection that rivals that of any big city.
You'll love the dainty cheesecakes, elevated seasonally with varieties ranging from white chocolate raspberry to cinnamon roll. Or, the British-inspired Bakewell Tart with a sweet almond cream nestled in an all-butter crust with a layer of fresh raspberries. Another seasonal favorite of ours is Le Pithivier, known as an authentically French Mardi Gras pastry. Our signature almond cream fills a delicate puff pastry that's brûléed. No matter the day, there's always something to fall for in our beloved Pâtisserie case.