La Parisienne French Bakery - Products - Larchmont, NY
La Parisienne - Eat
Products
We carry a wide range of products to suit a variety of budgets and tastes. Our most popular products are shown below. Please call or stop by for more information on products, current promotions and custom options.
Artisan Baguettes and Bread
Artisan Baguettes and Bread
We sell baguettes, mini baguettes, multigrain baguettes, olive bread, rolls and brioche
Mini Croissants
Mini Croissants
You have the choice of different mini croissants (original, chocolate, cream, apple, chocolate twist, cranberry twist, raisin, blueberry, almond and lemon) and traditional size apricot, almond, and multigrain croissants
Savory Quiches Made Daily
Savory Quiches Made Daily
Quiches: Lorraine,Vegetable, Salmon, Salmon and Spinach
Lunch Catering/ Hors d'oeuvres
Lunch Catering/ Hors d'oeuvres
For an extra indulgent hors d'oeuvre, serve our quiche minis with smoked salmon, lorraine, vegetable and serve with glasses of Champagne
French Macaron
French Macaron
We use French natural extracts and flavors with almond flour to create chocolate, strawberry, lemon, pistachio, caramel, vanilla and more.
Petite Mini Four Desserts
Petite Mini Four Desserts
Dainty exquisite options for a party or after a refreshing Parisian lunch.
Traditional French Pastry
Traditional French Pastry
Small or larger sized tarts filled with cremes and mouse made daily including chocolate, lemon, espresso, almond creme, chantilly and more.
Mille-Feuilles
Mille-Feuilles
Larchmonts best and only Mille-Feuilles; "thousand leaves" vanilla slice, custard slice, also known as the Napoleon, is a pastry of French origin. Traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière), but sometimes whipped cream or jam are substituted. The top pastry layer is dusted with confectioner's sugar, and sometimes cocoa, pastry crumbs, or pulverized seeds (e.g. roasted almonds). Alternatively the top is glazed with icing or fondant in alternating white (icing) and brown (chocolate) stripes, and combed.
Eclairs and Choux
Eclairs and Choux
We fill ours with our own chocolate, vanilla french cream or sometimes pistachio. Great with our European coffee shop or to take to host or hostess of a dinner party.
French Bakery Fruit Tart
French Bakery Fruit Tart
We make tarts with seasonal fruits including strawberry, blueberries, raspberries, blackberries, pears, peaches, kiwi.
Bakery La Parisienne Meringues
Bakery La Parisienne Meringues
For catering we also make small meringues and well as meringue cakes, Often topped with our design or a macaron
La Parisienne's Apple Tarts
La Parisienne's Apple Tarts
A small open pie filled with sliced apples and sugar
St. Honore Cake
St. Honore Cake
The St. Honoré cake is named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), bishop of Amiens. This classic French dessert is a circle of puff pastry at its base with a ring of pâte à choux piped on the outer edge. After the base is baked small cream puffs are dipped in caramelized sugar and attached side by side on top of the circle of the pâte à choux. This base is traditionally filled with crème chiboust and finished with whipped cream using a special St. Honoré piping tip
Tarte Tatin
Tarte Tatin
Tarte Tatin was first created accidentally at the Hotel Tatin in Lamotte-Beuvron, France, about 100 miles (160 km) South of Paris, in the 1880s. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart's origin, but the most common is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of the pan of apples, quickly finishing the cooking by putting the whole pan in the oven. After turning out the upside down tart, she was surprised to find how much the hotel guests appreciated the dessert. In an alternative version of the tart's origin, Stéphanie baked a caramelized apple tart upside-down by mistake. Regardless she served her guests the unusual dish hot from the oven and a classic was born. However, in spite of the veracity of this story, the concept of the "upside down tarts" was not a new one. For instance, patissier M.A. Carême already mentions glazed gâteaux renversées adorned with apples from Rouen or other fruit in his "Patissier Royal Parisien" (1841).
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