Pastry
For over 30 years, Frédéric Cassel has been delighting the residents of Bellifontaine with bread, pastries, and chocolates. But it is in the art of pastry-making that he truly excels, relying—whenever possible—on locally sourced ingredients, particularly strawberries and red berries. Together with his teams, he is constantly innovating to think outside the box. Bellaroma (streusel, lemon madeleine, elderflower jelly), Rhubarb-Verbena Baba (baba soaked in verbena syrup and served with rhubarb compote), and Magao (streusel, Viennese cocoa biscuit, lemon-verbena chocolate, whipped ganache) are delicious examples of this. Other locations include Rue des Sablons in Fontainebleau and Carré Sénart in Lieusaint.
