A Natural and Simple Approach to Use of Ingredients
We are committed to baking pastries based on rich, international traditions and crafted through extensive international experience to offer customers a unique pastry unmatched in quality.
Potomac Sweets’ strives to use natural ingredients where possible, we use unconditionally unbleached and un-bromated flour, and our croissants and Vienoisserie are made with 82% Euro-style Butter made by Beaver Meadow Creamery from Dubois, Pennsylvania.
MEET CHEF PÂTISSIER GERARD PARTOENS
The Passion for Excellent International Pastries
Gerard Partoens was trained in Belgium and perfected his skills in Antwerp’s best pastry shops. He spent 25 years working as an Executive Pastry Chef in top hotels, from the Ritz Carlton and Grand Hyatt in Hawaii, to the Broadmoor Colorado Springs and Caesar’s Palace Las Vegas.
Chef Partoens then honed his management skills working for Whole Foods Market and running the bakery program for 50+ locations. He was tasked with creating the best local bakeries you could find in a grocery store. He launched the famous cookie bar with unique cookie selections by the pound to create the perfect homestyle bakery. Customers could never walk away without stopping by the bakery!
After spending some time in Boston, Chef Partoens moved back to the Washington-metro area and created Potomac Sweets, providing sophisticated D.C.-area shoppers a wonderful pastry experience to remember. With international inspiration and American sensibility, you will find a treat for every day and every occasion.