Petits Fours

Special events are our ‘petits fours’ - they are small discoveries that we have made on our exploration tours and that leave an unforgettable impression on us; that we want to capture because they are so surprising - just like the classic pastries of the French, full of delicious intensity. 

How did we come up with ‘petit fours’? In French patisserie, cakes were baked in a ‘large oven’, i.e. with high heat from wood or coal. The ‘small oven’, on the other hand, describes the residual heat with which the small pastries were baked. During the reign of Louis XVI, pastries from the ‘small oven’ became so popular that the profession of ‘petits fourniers’ was born. 

We see ourselves in the tradition of the ‘petit fourniers’ - those bakers who traditionally make optimum use of the residual heat from their ovens. We also work according to this principle: our passion is to discover something special along the way and prepare it in a flavourful way for our readers. Bon appétit!