Laurent Marpaux folds French pastry precision into the great American cookie: a crackling edge around a molten, fudgy centre. Every flavour has its own personality, from toasted hazelnut to pistachio, from raspberry with dark chocolate to caramel with dark chocolate, alongside peanut, almond and the classic chocolate chip. Proper artisan baking, with a gluten-free option too so no one has to just watch.
3 questions, 3 answers
How it started
After 8 years of making pastry for the pleasure of it, I left my job at a large company to make a living from my passion. Since 2025 I have been doing markets and events, to give you emotions through my cookies.
Where their produce comes from
Homemade is the watchword with me. From the caramel pralines through to the confits and the creams. So my products are the simplest raw materials, and local whenever possible. Mainly flour, sugar, butter, eggs and chocolate.
What they suggest you try first
The Hazelnut & praline cookie, because it is the one that gets the most customers hooked. Its intense hazelnut praline and its caramelised hazelnuts, on my signature cookie that is still soft in the middle, are the reasons why.
Translated from their original answer.
On the menu
In pictures
