QUALITY INGREDIENTS

We are in a continuous research for excellent quality ingredients. Our flour comes from a windmill in the south of France, made with ancestral wheats, we use BIO certified eggs, non refined sugar, excellent quality butter… and so it goes for absolutely every ingredient that we choose for our pastries and workshops. We believe it is with no doubt what makes the REAL difference.

OPENNESS

In this Lab we teach French style pastry in our Workshops for all the publics… Those who have never baked a thing, those who have a passion for it and also for  professionals in the business. We aim to share our philosophy around pastry and quality ingredients, how to treat and work with them in a respectful way for the final elaboration and for nature.

BALANCE

Pâtisserie requires careful balance. L’abeille is built on the balance of flavors, the balance of ideas and the balance between our chef & the ingredient she chooses. Always giving preference to the local and seasonal ingredients, to bring together a diversity of ideas and approaches.

EXCELLENCE

Patiently pursuing the best possible solution for our guests. We constantly sough new ways to do the undone in the spirit of always doing it better.

We believe our point of view sets us apart, and we are grateful for the friends, partners, suppliers & sponsorships that have helped us get this project started, always furthering a warmth and generosity of spirit and flavor.