Bonjour,

After days of melting and molding pounds and pounds of chocolate, Easter is already here, and thank you to all of you who came already to get their Easter chocolate, I know your family will enjoy it.

http://www.douceurdefrance.com/easter.html 

Now our Easter cakes are ready, the strawberries cake nest and the chocolate cake nest are always a big success as well as our chocolate bunny cake.

Just as reminder: 
we will be open this Easter Sunday only at our Roswell bakery between 8am and 3pm.

Merci et a bientot.

Joyeuses Paques
Happy Easter

Luc

Bonjour,
For the French music lover, I have great news, our favorite band “Rendez-vous” is coming back playing at our Marietta location. 
I’m also very happy to let you know that we will be open for Easter brunch between 8 am and 3 pm only at our Roswell bakery.
That will be an opportunity to see our beautiful remodel bakery with a very impressive mural made by a local artiste Scott McBride.

Like I told you before our Easter chocolate cannot wait to see you, I also like to mention every year that everything we sell on our display and on the menu is hand crafted in our kitchen. It is unfortunately something very rare in our world now-a-days and that’s why we are very proud of it.

A bientot
Luc

Bonjour,

Pie, pie, pie… with Thanksgiving coming soon Pies are 24/7 in my mind. During the day between the cranberry walnut pie, the pumpkin crème brulée, the pecan pie, the apple pie and pumpkin pie, we keep ourselves pretty busy and at night I have weird dream about pies. 
My weirdest dream actually was after eating our pumpkin specialties like the soup, the bread, the pie, the crème brulée that I turn all of you into a giant patch of pumpkins. 
But do not worry it only happens to pastry chef who makes hundreds of pies in a short period of time. 
As you can see on our website we do other things than pies. 
http://www.douceurdefrance.com/thanksgiving.html

Our chocolate turkeys are very popular as well as our variety of cookies. Our cake this year is in a shape of a leaf and it’s made of vanilla cream and peaches sautéed in a caramel sauce. 
A lot of you told me already it’s too beautiful to eat but believe me once you actually start to taste it you will forget the “Too beautiful to eat” really quick.

A bientot and enjoy Thanksgiving, your family and friends.

Luc

Bonjour et Joyeuses Pâques
If for some reasons you are still starving for Easter chocolate, we still have a few things left.
The "Car carotte" has been a real success. Danielle will have to remind me to make more of these next year!

As a reminder we will be open for Easter brunch this Sunday from 9 am to 3 pm, only at our Roswell location.

Check our Special Easter Brunch Menu on our website: http://www.douceurdefrance.com/special-brunch.html
As far as our menu goes we are giving a new look to our Panini sandwich, same bread, same ingredients just let us know what you think…..

And finally, regarding our move to the new Marietta location, there is no date yet but we have been told the month of June.
Happy Easter and you will hear from me soon. There are a lot of idea brewing right now for Mother’s day.

A bientot
Luc

This is our chocolate work that our pastry chefs Gregoire Motte and Leo Bardy have done for Easter this year. They have been working with “Callebaut” chocolate couverture from Belgium. 

Just like everything we do, it is made from scratch and in house. 
Which is what makes us so unique.

Check out our Easter Nest cake, Rabbit cake 
and the variety of Easter cookies we have also on display. 

We will be open for brunch on Easter Sunday only at our Roswell location from 9 am to 3 PM.
A bientôt and Happy Easter.

 

Bonjour les Amoureux, 

We will be open Monday 14th breakfast and lunch from 7:30 AM to 3:30 PM for all the Lovers (we'll still be open for other people too ...!). 

I am very lucky that my parents are visiting right now! 
As usual, I put my mom to work, and she made a big batch of rillettes. 
For the ones who don’t know what "rillettes" are, it’s basically pork ribs cooked for a very long time with different spices. Once it’s cooked, she separates the bones from the meat and then fills the jars. 
It’s to eat cold as a spread on baguette. 
Bon appétit! 

We have done a few changes with our website, so please take the opportunity to go on the special pages and check everything we have to offer for St Valentine’s day between "la confiture de l’Amour" (apple, raspberry and rose petal) to "La fleur d’Amour", St Valentine should be very proud of us.

A bientot 

Luc