Bonjour,
Summer is already almost behind us and Labor Day is this week-end.
Both bakeries will be open for brunch between 7am to 3:30pm.
If you haven’t tried our peach, raspberry and rosemary pie or the new marzipan cookie, well I recommend you a little trip to Douceur de France. It is worth it!
We have a lot of project; we are working on that I would like to be done already with…
The big one is the extension of the Marietta bakery. Our designer Géraldine is working very hard on it, so construction will be starting soon.
Malika, that we can’t thank enough for the way she handles our bakery in Roswell is working on a catering menu. I would like also to add a few items in our current menu that you have requested and that is “Les Galettes” or savory crepes.
And yes we will start serving wine out of our Marietta bakery very, very soon.
A bientot
Luc
Summer is already almost behind us and Labor Day is this week-end.
Both bakeries will be open for brunch between 7am to 3:30pm.
If you haven’t tried our peach, raspberry and rosemary pie or the new marzipan cookie, well I recommend you a little trip to Douceur de France. It is worth it!
We have a lot of project; we are working on that I would like to be done already with…
The big one is the extension of the Marietta bakery. Our designer Géraldine is working very hard on it, so construction will be starting soon.
Malika, that we can’t thank enough for the way she handles our bakery in Roswell is working on a catering menu. I would like also to add a few items in our current menu that you have requested and that is “Les Galettes” or savory crepes.
And yes we will start serving wine out of our Marietta bakery very, very soon.
A bientot
Luc
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