A Parisian maison, the gesture above all.
In 2015, Aurélie Aubépine opened her first window on rue des Blancs-Manteaux, with one simple idea: a seasonal pâtisserie, fine and luminous, with nothing superfluous.
It all begins with the fruit and the time. The dough rests at its own pace, the fruit arrives from the market that very morning, the glazes are poured to order. Nothing waits in the back.
Every piece leaves the kitchen when it is ready, never before. It is slow, it is exacting, and you can taste it.
Aurélie still runs the kitchen every morning. She likes to say you don't sell a cake: you sell the moment it's cut.
The gesture, above all.
- The butter
Charentes-Poitou AOP, folded by hand, over three days of proving.
- The fruit
In season, chosen at the market each morning, never from the back.
- The time
We rush nothing. Each piece leaves when it is ready.