Hidden at the back of the tearoom
It’s not a coincidence that our pain au chocolats are reputed to be some of the best in Geneva. For almost a century, they have been meticulously and passionately prepared in our laboratory, hidden behind the tearoom.
Pastry is an art, a craft, and a profession for the passionate that requires constant attention. We have been committed to providing top quality goods for over 15 years. In order to do so, we work with Swiss raw products (flour, butter, milk, cream, sugar, etc.) and make fresh, homemade treats.
To us, quality goes hand in hand with simplicity and authenticity and as long as that recipe continues to tickle your taste buds with every bite, we’ll keep it as is!
Pastry is an art, a craft, and a profession for the passionate that requires constant attention. We have been committed to providing top quality goods for over 15 years. In order to do so, we work with Swiss raw products (flour, butter, milk, cream, sugar, etc.) and make fresh, homemade treats.
To us, quality goes hand in hand with simplicity and authenticity and as long as that recipe continues to tickle your taste buds with every bite, we’ll keep it as is!
Traditional manufacturing methods
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Our artisan-baker puts all of his energy, experience and know-how into preparing your favourite treats every day using traditional manufacturing techniques. All of our products are hand made from raw ingredients which is why they may not all be identical, but they are all rustic and authentic.
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