Planning your event · September 17, 2026
How to Keep French Pastries Fresh After Delivery
Where each thing goes when the box arrives: what to chill, what to leave on the counter, and how long each piece honestly holds.
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Notes from the kitchen
The Journal.
Planning your event · September 17, 2026
Thanksgiving Dessert From a French Kitchen: What to Order, and When
Thanksgiving is Thursday, November 26. What on the menu suits that table, what travels to someone else's house, and the dates that actually matter.
Read the piece The craft · September 17, 2026
What Makes a Madeleine: The Hump, the Butter, and the Clock
A madeleine is a small cake with a short life. Why the hump forms, why the butter matters, and why ours are baked the morning they go out.
Read the piece The craft · September 13, 2026
What Is an Entremet? The Layered French Cake, Explained
An entremet is built in layers inside a mold and set cold, which is why it looks the way it does and why it is not a sponge cake with frosting.
Read the piece Planning your event · August 11, 2026
Ordering Pastry for an Office: What Travels and Scales
Client gifts, board meetings and holiday orders have different constraints than a wedding. What holds up, and when to book.
Read the piece Planning your event · August 11, 2026
Houston Humidity and a Dessert Table: What Survives
Buttercream, macarons, meringue and chocolate all behave differently in Texas heat. What holds up at an outdoor event.
Read the piece The craft · August 11, 2026
Why the Tart on the Menu Changes: Seasonal Fruit
A kitchen that follows the season is not being precious. Fruit picked for shipping behaves differently in a tart.
Read the piece How to book · July 31, 2026
When to Book a Pastry Chef, Stage by Stage
A working timeline for Houston weddings and private events, from first inquiry through the week of.
Read the piece Planning your event · July 27, 2026
How Much Dessert Do You Actually Need Per Guest?
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.
Read the piece The craft · July 19, 2026
What Makes a Croissant a Croissant: Lamination & Butter
A real croissant is defined by a process, not a shape. What lamination actually is, and why the good ones take three days.
Read the piece The craft · July 9, 2026
Are Macarons Gluten-Free? What Bakeries Actually Do
The classic French macaron is naturally wheat-free, but wheat-free and safe for coeliac are not the same thing.
Read the piece Planning your event · March 17, 2026
Croquembouche, Dessert Table or Plated: Which Fits?
The three classic French dessert formats compared — what each signals, what it costs, and which suits your event.
Read the piece How to book · December 2, 2025
What to Ask Before Booking a Private Pastry Chef
Twelve questions that separate a serious private pâtissier from a vendor who'll cause problems three weeks before your event.
Read the piece Weddings & private events · September 11, 2025
Choosing a French Pastry Chef for a Houston Wedding
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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