testimonials
“...it’s the impossibly delicious pastries baked by chef Laurent Dupal. Trained
at the prestigious Compagnons du Devoir du Tour de France, Dupal's motto
is simplicity and freshness, and his beliefs are especially evident in
the uncomplicated pear William cake, which combines heavenly mousseline
custard crème, fresh pears and a delicate vanilla cake. Also try the raspberry-filled
Napoleons or the uncharacteristically fancy opera cake, filled with espresso
and chocolate crèmes and topped with edible gold.”
-New York Magazine
“In the world of pastry making, fragility is often a sign of
excellence. The Ceci-Cela tuile is so buttery, and so delicate, that the
moment you put it into your mouth, and touch it with your tongue, it begins
to crumble into crisp, buttery, almond-flavored morsels.”
-New York Times
“This café’s exquisite concoctions are tailored to each couple’s
specifications. They’ll do anything from white-buttercream confections
to the French croquembouche.”
-New York Magazine
“After tasting any of Dupal’s delicacies, you'll beg him to
adopt you.”
-plendora.com
“The most scrumptious quiche, croissants, orange brioche and
sorbet west of Paris.”
-Lancome-elite.com