Go take a look at our new Thanksgiving Menu!

Thank you Maryam for the nice review!
http://www.munchmoda.com/2013/10/a-piece-france-in-atlanta.html

Douceur de France is glad to be part of "Cobb Restaurant Week", great deal 3 courses menu for $15

Bonjour,
 
I want to thanks designer Geraldine Johnson for doing such a good job so far with the interior of our Roswell bakery. It is not quite finish yet but we got only compliments from all of you who came Friday and Saturday, Merci beaucoup.
 
And yes, our red, white and blue “Liberty tart” is back again this July to celebrate Independence day and Bastille day. A crust filled with a vanilla cream brulée, fresh raspberry and blueberry and topped with Chantilly.
 
Come to visit our bakeries with this rainy summer, we will always try to give you the sun in your eyes and your belly.
 
A bientot 
Luc

Happy Father’s day

Finally the most important day of the year is here. And this year our Father’s day cake is an almond biscuit with roasted pecans, a layer of sea salt caramel and chocolate mousse. Excellent for daddy’s happiness.

We also have chocolate truffles box, the handyman truffles box and the sport freak dad truffles box, please check it out on the web site. You’ll like it.
http://www.douceurdefrance.com/fathers-day.html

We also have some bad news and good news. Bad news is that we are going to close our Roswell location between the 20th of June and the 4th of July.

The good news is that we’re going to let designer Geraldine Johnson redecorate the inside of the restaurant.

I know a lot of you around Roswell won’t have the patience to wait to eat at our little place but our Marietta bakery will remain open.

We will post on our “Douceur de France” facebook page Geraldine’s wonders and I can’t wait to show you the new and improved Douceur de France bakery and café in Roswell.

A bientot

Happy Father’s day

We are getting ready for Father's day ... stay tuned!

Both stores will be open on Monday May 27th, from 7am to 4pm!

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