Bakery
Jérémie Bonnaillie, who took his first steps in the laboratory of his father, an artisan pastry chef and baker, has made a name for himself for his creative talents that respect the hallmarks of tradition. "Keeping the codes while reinventing oneself requires patience and constant questioning. It takes months to perfect each recipe," explains this humble enthusiast, inspired by the work of Pierre Hermé. Among the emblems of Pâtisserie d'Émotion, we salute the beauty of the creations, as well as the associations of textures and flavors in the remarkable trompe-l'œil. "After lemon, strawberry and cabosse, Jérémie is now thinking of creating a flower," says his wife Maryne, without whom he would be nothing. And, beyond the exceptional pastries, if you're looking for the flavours of yesteryear, you'll be won over by the thick, creamy Parisian flan, the éclairs, the millefeuilles or the ultra-gourmand and refined Paris-Saujon. Need a break? Take a seat in the tearoom!
