Born in a small Paris kitchen in 2004, Michel et Augustin makes straightforward, indulgent food and drinks, from its original round sablés to fresh cookies, desserts and organic infusions. Founded by childhood friends Michel and Augustin, the company now brings together 110 people in its two “Bananeraies” in Paris and New York. Its distinctive pâtisserie-minded culture is shared across the team, with everyone pursuing or holding a CAP pâtissier qualification.
CAP pâtissier
certification
Agriculture Biologique (AB)
certification
Mrs. London's Boutique BakeryBorn from a pastry chef and apprentice’s 1970s dream, Mrs. London’s is a French-influenced boutique bakery and café in Saratoga Springs, making scratch pastries, naturally leavened breads, desserts and savory café fare. The bakery has served its historic Broadway location for more than 20 years, carrying on traditions that include French macarons and breads made with New York State organically grown grains. Its creations have been featured on CBS and in The New York Times and Food & Wine Magazine.SARATOGA SPRINGS, NY
La GourmandineFounded by French-born Fabien and Lisanne Moreau, La Gourmandine brings traditional French baking to Pittsburgh through its breads, pastries and cakes. Fabien trained at Paris’s Lenôtre Culinary Institute, and the bakery has grown from its first Lawrenceville shop, opened in 2010, to five Pittsburgh locations with centralized production in Hazelwood. Its Downtown café also offers a full espresso bar.PITTSBURGH, PA
Pâtisserie PouponSince 1986, Pâtisserie Poupon has been making traditional French pastries in-house, from its Washington, D.C., and Baltimore shops. Its pastry chefs bake fresh daily, with the Signature Fraisier Cake standing out among the pâtisserie’s longstanding specialties.BALTIMORE, MD
Jean-Marc Chatellier's French BakeryFrom Brittany to Pittsburgh’s Millvale neighborhood, Jean-Marc Chatellier’s French Bakery makes French pastries and desserts, including butter-rich croissants and the regional specialty gâteau Breton. Jean-Marc’s homeland shapes the bakery’s signature offerings, while its Hungarian nut roll—made from scratch with walnuts, honey and butter, without fillers or preservatives—adds another distinctive tradition. The bakery also serves layered cakes by the slice, including its elaborate 10-layer Opera cake.PITTSBURGH, PA