Locally sourced, small batch French bakery creating pastries with a purpose.
I am a professionally trained pastry chef that has worked in restaurants, hotels, and bakeries in both San Francisco and Seattle. My dream has always been to open a french styled patisserie that offers art in the form of pastries. Aeipathy means ''An enduring and all consuming passion'' and, for me, that is what pastry is. I love the chemistry, the creativity, the excitement of developing something that makes others feel joy. I will offer laminated doughs (croissants, danish), layered tarts, and choux pastry (st. honore, paris brest). The aim is to use locally-sourced ingredients as often as possible and to only use unprocessed sugars.