Pop-up Patisserie

Pastries have been our passion for years, but they were relegated to being a hobby. Stephan Beauchesne, a French Canadian, has been making cream puffs, cheese puffs and eclairs semi-professionally since he took a baking course at L’Academie de Cuisine in Bethesda in 2002. Besides making pastries for various family and association events, he also had a booth at the Kensington farmers markets in 2008-2009. Recently, Stephan received his ServSafe(r) Food safety manager certification.

Greta Ober, also a Canadian, has experience in marketing and event planning. She focuses on brand development and marketing, as well as being the official taster.

We focus on two main products: Pate a choux, the versatile dough used to make puffs and eclair, as well as macaron, the French cookie sandwich that’s taking the world by storm.

We craft our pastries with high quality ingredients and using shelf stable fillings that do not require refrigeration. Our colors and flavors are created only using natural ingredients. No Red #40 or yellow #5 here.