The French paradox is truly vexing: despite the quantities of butter the French consume, they still manage to look better in cardigans than we do. Maybe it’s the cigarettes. All the same, it doesn’t mean we have to deprive ourselves of good pastry, which is the cornerstone of Pâtisserie LaRue - a Charlotte-based venture focusing on vienoisseire and pâtisserie.

While much of French pastry is technical, it often contains only a few ingredients. This makes the quality of the ingredients that we use all the more important in creating the best product - a practice that involves sourcing fresh, ripened fruit grown nearby, free-range eggs, and yes - lots of butter. To quote Mae West, “Too much of a good thing can be wonderful.”

Pre-Orders Available

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