Bonjour,

Wednesday the 24th is Administrative professionals’ day but at Douceur de France we are making it a week event so it gives you more chance to come to our bakeries and bring something sweet to the office. You will be regarded as the King of France that day, just make sure they don’t cut your head….


Right now we have replaced, on the menu, the beef Bourguignon by another French classic the “coq au vin”. Traditional in France, the “coq au vin” is an old rooster who is not able to “perform” anymore so he finishes his life as a stew slowly cooked in red wine and fresh vegetables. But in our café we use the same recipe and use chicken drum stick. I just don’t have time to chase after roosters and wouldn’t even know where to find one.

As far as new pastries we have a new sweet bread in addition to the chocolate bread and the bananas walnut bread, we have the “pina colada” bread. You guessed it; it is made with fresh pineapple, coconut and Rum.

I also found a recipe I used a long time ago call the “Grenoblois”. It is a patisserie made with a soft caramel and walnut on top of an almond crust tart shell, just delicious.

A bientot

Luc

Bonjour


Easter is next Sunday, and I don’t know if you have been following Douceur de France pages on Facebook but our Chocolate bunnies and Easter eggs are making a good impression. 



Of course like every year we have our chocolate lover cake and fraisier “Vanilla and strawberry” cake shape as a bird nest and we have a giant chocolate bunny cake who will make a good impression on your Easter dinner table.

We also are lovely Easter cookies and chocolate candies. There will be plenty for you when you come to visit.See you soon and check our web page.
http://www.douceurdefrance.com/easter.html

A bientot
Luc

"Le chef patissier Luc Beaudet, heureux en amours ... et en patisseries"

Check tho original post here:
http://www.consulfrance-atlanta.org/spip.php?article3739

Bonjour,

Some of you who are going to our Roswell bakery on a regular basis know that we have had parking problems specifically since Malika took over ... she is running the bakery so well that we really have a parking problem…

I know, a good problem to have as a business!!

So this is why you will see in the next few weeks some improvement to make the parking more users friendly and try to use the space available more efficiently.

Again thank you for your business and a big thank you to Malika and her crew.

Luc

If you want to place an order during this holiday season, please call us directly. We will be very busy and won't be able to regularly check our email: