Douceur de France, french pastry and café

Bonjour,

I know, it's been too long since our last "newsletter" but we went through this hot summer like none other.
First of all, on a personal note, Danielle and I organized a big party in France on July 7th to celebrate our 15 year anniversary and our 40th Birthday. So we had our families and friends (about 250 guests) to celebrate with us. It was very tiring but a lot of fun to see everybody at once.
Now for everybody who knows Danielle, you all know that being married her for 15 years had to require me a lot of strength, being a yes man is not that easy and I don't want to elaborate too much on what I have to go through to keep that marriage together but next time you see me, just shake my hand and wish me good luck for the next 15 years.

As far as our bakery goes, we have been blessed with the media this summer, specifically from the Atlanta Magazine who ranked us in their top 100 restaurants: it is always nice to be recognize for our work by food critics (http://www.douceurdefrance.com/mdj.html).

We also have a new French pastry chef, his name is Sebastien Sauvage, he is here for a year: and even though he has a very loud laugh which can be annoying at times, he seems to have a lot of good new ideas for our pastries and cookies,… be ready.

We are already working on our Halloween specialties and are making change on our menu for this fall and winter. And I promise, you won't have to wait as long for the next newsletter.

Merci beaucoup.
Luc

Bonjour, 

This week-end is Maman's day and if you ever get short of ideas or if you want to add a complimentary sweet gift to your Mom, or yourself, Douceur de France is the place for your final surprise.

We have our traditional Maman's hat, made of genoise, vanilla cream, fresh strawberries and white chocolate, we are also doing a strawberry tart filled with almond cream, lemon curd and strawberries of course and the heart linzer cookies, the chocolate truffles and many, many other sweets…:http://www.douceurdefrance.com/mothersday.htm

As far as the lunch menu goes, the beef mode and the taboulé are back and we will also be serving our "assiette de charcuterie" which will be composed of pâté de campagne, rillettes de porc and rosette de Lyon (dry sausage): http://www.douceurdefrance.com/menu_today.htm.

As always we want to take the opportunity to thank you for your business and Happy Mother's day. 
 
A bientôt, 
Luc and Danielle

Bonjour,

I know, it's been a while since my last newsletters, and I hope everybody is doing fine. It's been so long that I didn't thank you for all the extra business you gave us for Valentine's day.

But enough of the past, this weekend we are celebrating St Patrick's day and the luck of the Irish "our almost next door neighbor". You can check on our website what we have done to celebrate St Patty.

Last month, my parents came to visit us. As usual my dad spent a lot of time at Home Depot and my mom spent a lot of time in the kitchen, and add a new preserve to the shelves, a "peach and raspberry preserve" and she also made something unique "les rillettes de porc". They are made by cooking the meat slowly in a lot of fat until it's very tender, at least four hours, shredding it, and then mixing in enough of the cooking fat to form a paste and you add different spice to it. Once cold you spread it on slices of baguette, and it is delicious. So they are gone now but she left her recipes and the jars of rillettes are available for you.

If lately I see a lot of rabbits in my dreams, it is not because of my mom delicious dish called "rabbit with Dijon mustard" but because we are getting ready for Easter. You can see already some of the creations we have done so far but I will tell you more later.

Merci et a bientot.

Danielle & Luc

Hot news from DDF!

After years of demanding, begging, pleading and dying to get the "Baba au Rhum", it's finally available at Douceur de France.

Danielle won again and our Chef Frédéric came up with a perfect recipe. He is the "Baba Master….". For those who don't know what "the Baba au Rhum" is, let me explain. It is a classic French pastry. This individual pastry is a cross between sponge and a brioche, and delightfully soaked with a light Rhum syrup and topped with light whipped cream, and it's one of my favorites. Now it is up to you to come and try it. It definitely will be a nice addition to your Christmas goodies.

Merry Christmas and Happy Holidays

Danielle and Luc

Bonjour,

This is just a reminder. Do not forget to place your order for Thanksgiving!

We will be closed Thursday the 23rd.

Oh yes, Betty made me buy dishes to bake the crème brulée in it. So we will no longer serve the crème brulée in a crust, but come try the new version. They are now done the way they are supposed to be.

Go check our Thanksgiving specials on our website: http://www.douceurdefrance.com/thanksgiving.htm

Enjoy your Holidays.

A bientot (see you soon) and Happy Thanksgiving.
 

Danielle and Luc

Bonjour, And you all thought I forgot about you…..
Well, thanks to the webmaster's pressure, the newsletter is back and back with a lot of news.

I don't know if you have been here lately but we have changed few items in the lunch menu: . the beef bourguignon is back and we are doing a lentil salad topped with ham, bacon and parsley; . we also replaced the T.M.B. Panini by a Turkey Dijon Panini;

you got to try all of these!

Since spring I have been experiencing with preserves and I am not shy to say I am quite happy with the result, thanks to my mom. So you can see on the shelves different flavor like " peach and lavender", "strawberries rhubarb", "4 berries" and last but not least: "cranberry orange and ginger". Oh what a perfect timing for your thanksgiving dinner!

Pumpkin bread, pumpkin pie and pumpkin crème brûlée are back of course. We are doing the stollen already and a tart we haven't done here before the "Linzer". We are also doing our chocolates candies, sugar cookies and Danielle came up with nice gift baskets.

Anyway plenty of reasons to do a little trip to Douceur de France so, "A bientôt !".

P.S: Please write us back if you have any suggestions or critics.

Merci

Danielle & Luc

Bonjour, I hope you are enjoying the summer as much as I do. We have a lot of new items on the lunch menu some that made a comeback like the Panini T.M.B., "the Taboulé' and "the tomate mozzarella" and others totally new like "the Beef Mode" and the sandwich "Crudités".

But we also have new pastries to go along with summer like the Tropical, a mango passion fruit mousse, the Exotic Island, a coconut and lime mousse and the very new "Fraicheur" a strawberry and mint mousse. Oh I almost forgot we're also starting to serve a French classic, "the Profiteroles", puff pastry filled with vanilla ice cream covered with a hot chocolate sauce and sliced almond roasted.

So now I am sure you will enjoy summer as much as I do.

Au revoir et à bientôt. Danielle et Luc

Bonne année, Happy new year !

We are not yet in 2006, but our King's cake and New Year's cake are already available,
check our website to have a look:

King's cake: http://www.douceurdefrance.com/new.htm#king
New year's cake: http://www.douceurdefrance.com/new.htm#new

Have a wonderful new year's eve,

See you soon,

Danielle and Luc

Bonjour, et Joyeuses Fêtes!

We are finally ready with our Chrismas specialities: of course, the "bûche de Noël" is available, Christmas chocolate lollipops, chocolate truffles, Christmas cookies, Meringue Santa Claus, petits fours, ...
And this year, our young Chef "Cap'tain Flam" Gregoire came up with some neat chocolate moldings.

You can see all these specialities on our website: http://www.douceurdefrance.com/christmas.htm

We are also working on a "new" new year's cake which will be followed by the traditional French King's cake and New Orleans King's cake.

We have a new lunch item inspired by "hair in the wind" Betty (you've seen her serve you) called " Les tartines Corses (Corsican tartine)" and that is pretty, pretty good: http://www.douceurdefrance.com/new.htm#corse

All this to tell you also that Danielle and I are very proud of the work of our team, they are the ones who really make Douceur De France a decent Bakery.

So un grand merci (a big thank you!) to them and a Merry Christmas, Happy Holidays and Happy New Year to you,

See you soon,

Danielle et Luc

Bonjour,

Can you believe it? Thanksgiving will be here in less than 2 weeks….
This year we have created a new cake for Thanksgiving that we call “autumn leaves” and I’m very proud of it. More because of the design I guess (see picture) but it is a good one filled with supreme vanilla cream and cranberry coulis. You got to try it.
We are also doing the pumpkin crème brulee; we’ve been doing it for the past 6 years and always had a lot of success with it.
I just finish my first batch of Stollen, even if it is traditional bread offered during Christmas time in Germany. This sweet bread will fit perfectly on your Thanksgiving table. Ask for a sample when you come to the bakery….
What else? Yes different chocolate candies, pumpkin bread, sour cream pound cake, croissants, and breads.
I think we have a complete line of desserts for your Thanksgiving and all those products are made at Douceur de France from scratch.
Oh, almost forgot Danielle came up with a gift basket. I called it “The people you like very much gift basket” and she liked that name. And I asked her if she would do a “The people you don’t like as much gift basket” and she looked at me as if I was crazy. I didn’t insist and went back to work…

See you soon,

Danielle and Luc

Bonjour, (Part 2)

As promise I wanted to tell you about some changes with our lunch menu.

First of all we are serving the "Beef Bourguignon". This stew is a well-known French classic, slowly cooked in Burgundy wine with bacon, onions and mushrooms, and so far we had a lot of success with it.

We are also serving the "real" Salade Niçoise. I insist on the word "real" because I must have asked at least 10 peoples from the city of Nice what the real Salade Niçoise was and I had 10 different answers and a lot of fight about who had the real one or not.

So I decided to do my own "real" Salade Niçoise with olives, tuna, green beans, romaine lettuce, tomatoes, hard-boiled eggs and red onions.

We have the "Veggie Panini" with roasted portabella mushrooms, roasted zucchinis, tomatoes and provolone cheese.

After some request we started to sell the homemade "strawberry and rhubarb preserve" that we served with the omelets for breakfast.

As always we appreciate your business. We have more and more customers coming for breakfast and lunch, and we know that a big part of our success is "YOU" spreading good words about Douceur de France, so………

Merci beaucoup.

Danielle et Luc Beaudet

Look for our Thanksgiving special, bientôt (soon)

Revoilà le temps des Citrouilles…… (part 1)

Yes, pumpkins are everywhere, and Douceur de France is no exceptions. Even if we couldn't make up a Pumpkin Patch in our parking lot (there is no room for that…), there are some new pastries, cakes, chocolates and cookies made around the themes of Halloween and the pumpkins.

Here is a list:

* pumpkin meringue (lemon flavor)
* Pumpkin Happy face (big cookie)
* Pumpkin sugar cookie
* Halloween assorted sugar cookie
* Halloween chocolate coffin (filled with different chocolate candies)
* Halloween chocolate pumpkin (filled with different chocolate candies)
* Pumpkin bread
* Pumpkin crème brulée
* And the classic Pumpkin pie.

Oh la la, that was a long list to write but believe me it took longer to make all of this. But we like what we do and hopefully you will like them too.

Some pictures of those items will follow soon on the web and also the part 2 of the newsletter will be more dedicated to our lunch menu. Some changes are coming soon.

A bientot.
Danielle et Luc

First, Danielle and I would like to take this opportunity to tell you how proud you make us feel by coming back to our bakery and showing your appreciation for our food and baked goods.

Every July, we take some time off to go visit our families in France. This also gives us a chance to spy on our friends who own pastry shops as well. This year we bought some new molds to have new variety of pastry shapes in our showcases.

Also, our "Macaron de Paris" is back! In Paris these hamburger "look-a-like" cookies are seen in every reputable pastry shop, crispy on the outside and chewy in the middle, these Macarons come in different colors and flavors.

Since, It is the season of delicious peaches, we have started the "Bourdaloue Peach Tarte". This tart consists of fresh peaches cooked in a sugar dough crust and almond cream. Yum!

And the latest and our webmaster favorite "the Tarte Tatin". This tart is a French classic pastry baked with a whole apple soaked in caramel and butter over a period of an hour.

Ask for "the Tarte Tatin" to be served warm with whipped cream….. I will tell you, it will melt in your mouth.

We would like to have any input and opinions on the format of this newsletter, and what you would like to see at Douceur de France.

Merci beaucoup.

We think that the next newsletter will be shorter.

A bientot.
Danielle et Luc