We had dreamed of it for months! And here we are, working in a professional kitchen, for good!
The path was long to arrive there. We must confess that some of the cakes and pastries that you enjoyed were made at our homes (our apologies to the Health department, we won’t do it again…), some in community kitchens, some at friends’s house (merci Topaz!), in rented houses, in restaurant’s kitchens, in temporary food events’ very basic kitchens…
All of this is behind us now! We moved our utensils, molds, rolling pins, bags of flour and sugar to Industry City, a huge warehouses complex in Sunset Park. There, we are subletting a little corner in the amazing professional kitchen of a Brooklyn-based French pastries maker who generously welcomed us : we won’t thank him enough!
It means that we are able now to produce a ton of our kouign amanns, canelés, quiches, pistachio cheesecakes, red velvet cakes, Paris-Brest and everything else!
It means that you have to put us to work! We can not wait, we will do it whistling.