“La Boulangerie” means the bread bakery in French.

Chef Francois Danielo bakes the bread and the pastries and Chef Nadia DeJesus cooks the soups and the dishes, and prepares the sandwiches and the salads.

The philosophy at La Boulangerie is to bake and cook small batches by our own team using high quality ingredients. We do not use preservatives or chemicals. Some of our breads use organic flours. We take our time to bake and cook our products; we do not cut corners. Our breads are given the perfect amount of time to proof, with some breads rising for 12 hours. Each bread has its own recipe and preferment. We bake our own croissants and pastries and cook our stocks from scratch. We pay great attention to detail.

Visiting La Boulangerie feels like a quick trip to Paris.