Notes from the kitchen
How to book · July 31, 2026
A working timeline for weddings and private events in Houston, from the first inquiry through the week of. Including which dates fill first and what can still be changed late.
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Planning your event · July 27, 2026
The honest answer to the question every host asks, broken down by event type, time of day, and whether dessert is the main event or one table among many.
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The craft · July 19, 2026
A real croissant is defined by a process, not a shape. Here is what lamination actually is, why it takes three days, and how to tell a laminated pastry from a shaped one.
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The craft · July 9, 2026
The classic French macaron is naturally wheat-free, but "naturally wheat-free" and "safe for celiac" are not the same thing. This is what French bakeries actually mean by it.
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Planning your event · March 17, 2026
A practical comparison of the three classic French dessert formats — what each one signals, what it costs, and which fits your venue, your guest list, and your photographer's lens.
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Twelve questions that separate a serious private pâtissier from a vendor who'll cause problems three weeks before your event.
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Weddings & private events · September 11, 2025
What separates a Paris-trained pâtissier from a wedding-cake vendor, and the questions that tell you which one you're hiring.
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