Jean-Marc Chatellier’s French Bakery
Dessert pastries.

Breton Cake (Gâteau Bretons)
A seven-inch round shortbread from Brittany made with flour, butter, egg yolk, and sugar. If you like shortbread, you will love Breton cake. A bestseller. Sold whole. Samples available in the bakery.

Cream Puffs
A round pastry filled with fresh pastry cream. The real thing.

Crème Caramel
(Prounounced krem.) Baked custard cups coated with a light caramel syrup.

Éclairs
(Pronounced ay-clair.) An elongated pastry filled with fresh pastry cream and iced with chocolate. “Delicious.” Alliance Française de Pittsburgh

French Butter Cookies (Sablé)
(Pronounced sah-blay.) A traditional three-inch French cookie made of flour, butter, eggs and sugar. Great with tea or coffee.

Apple Streudel
French version made with puff pastry.

Hungarian Nut or Poppy Seed Roll (Buchta)
Traditional Hungarian version. Made with butter and honey. Walnut or poppy seed filling. No fillers or preservatives. A bestseller. Sold whole for slicing. The best in Pittsburgh. “A knockout.” Pittsburgh City Paper

Raspberry-Hazelnut Linzer Torte
(Pronounced tort.) Torte is German for cake. Originated in Linzer, Austria. Shaped like a nine-inch tart. Hazelnut-almond pastry dough base with raspberry preserves and covered with strips of the dough in a cross-cross pattern.

Paris-Brest
Round with a hole in the middle. Hazelnut cream filling topped with almonds.

Tarts
Sweet dough base made with butter. Filled with fresh pastry cream and topped with fruit and apricot glaze. Three-inch tart serves one: apricot, chocolate truffle, cranberry-almond, fresh apple, lemon cream, or fresh fruit. Nine-inch tart serves ten: cranberry-almond, fresh apple, or fresh fruit.

Breakfast Pastries | Dessert Pastries | American Pastries | Mini Pastries