An encounter with Benoît Couvrand in 2011, then Head Pastry Chef at Fauchon, was to prompt Cyril Lignac to venture into the world of sweet and sugar.

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1 Press kit 2017

2 Born from opportunity and encounter, La Pâtisserie came into being first and foremost through the desire of a master chef to make his own bread for his own restaurants as a perfect match for his culinary creations. An encounter with Benoît Couvrand in 2011, then Head Pastry Chef at Fauchon, was to prompt to venture into the world of sweet and sugar. Now with 5 shops, La Pâtisserie continues to grow and feature new creations, «steeped in tradition with a new modern touch». «These are creations we produce the two of us together, depending on the mood and season».

3 Products. The «Equinoxe», a deliciously old-time dessert with light ganache chocolate and bourbon vanilla, a salted butter caramel heart and speculoos biscuit, was the first hallmark creation from La Pâtisserie. Then come the salted-butter caramel eclair, the gargantuesque baba au rhum copiously topped with bourbon vanilla whipped cream, and finally the lemon tart, a zesty little number reflecting the jovial nature of the chefs who bake it. Finally, you have our short-lived collections that change from season to season. For chocolate addicts, La Pâtisserie also features star products from its chocolate section, «La Chocolaterie». Bars of chocolate, little marshmallow bears and chocolate-covered bars are on sale at our shops in the 6th, 15th, 16th and 17th districts of Paris. Designed firstly as a local neighbourhood store, both chefs said that it would be unthinkable not to offer a full range of bakery. Traditional baguettes, farmhouse loaves, white bread or buckwheat bread are joined by other specialities like our white chocolate and fig roll, olive, tomato and parmesan bread, and even sesame cheese bread. Alongside our bread that is baked all day long, you will also find lavish window displays of Viennese pastries: pains au chocolat, pure butter croissants, pain aux raisins, Breton Kouign Amann, apple turnovers and other sugar-topped brioches. «New-look classic pastries with just the one wish: a tasty treat.» Prompted by a sweet tooth, and Benoît Couvrand have also produced a «tea-time snack» collection: finger-licking delicacies such as milk-chocolate and caramel cookies, fruit cakes, marble cake and honey-filled little sponge cakes.

4 Totally focused on traceability and quality, La Pâtisserie has elected to work with producers who have a real feeling for their products and so ensure consistent quality. Quality. The flours we use come exclusively from Minoterie Viron, reputed for their know-how and selection of the finest wheat. The butter is fresh from the Charentes-Poitou. L Or des Prés supplies us with all our dairy requirements and Valrhona provides the chocolate.

5 Identity. Store identity La Pâtisserie was designed first and foremost as a local shop, a neighbourhood venue and meeting place for locals. The shops were devised to be elegant, in the moods of the times, and to give pride of place to noble materials, in the image of the mouth-watering creations that delicately line the windows. The first shop opened in 2011, just opposite the Chardenoux restaurant on the animated rue Paul Bert (11th district). It was designed by the Italian firm FIAPP, which elected to place emphasis on uncluttered lines, plus shades of brown and caramel to create a warm and delectable atmosphere. There then followed the shops at Chaillot (16th district)), Sèvres (6th), Pasteur (15th) and Poncelet (17th). They are models of tradition, refinement and modernity courtesy of the talent of Karl and Olivier, the pair of architects from Studio KO who had already produced the decoration for some of the chef s other establishments. The style codes found in the food and drink stores of earlier years have been revived, for instance the wooden frontage, ivory porcelain tiling, ochre-coloured veined marble, granite and the dark-cherry coloured facades. Note the superb fresco on the ceiling that gives La Pâtisserie Chaillot its unique character, and the tasting area and terrace at La Pâtisserie Poncelet. Graphic identity The visual identity for packs and packaging was designed by the Be-Poles agency. There is a colour for every wish: blue for pastries, coral for macaroons, pearl grey for bread and pastries. Plus a colour code on the bags that feature a scattering of golden reflections, dotted with splashes of colour that irresistibly conjure up a piece of chocolate, splinters of hazelnut or the last crumbs of a cake.

6 The book. New-look classics, sweet treats, seasonal desserts and other hallmark creations and Benoît Couvrand present 60 recipes from La Pâtisserie in their new book published by Editions de La Martinière. Released October 12th, x pages 25

7 Our adresses. 133 rue de Sèvres Paris 6 e Breads, chocolates, macarons & pastries Access : M13 / M10 Duroc Open Tuesday to Friday from 10 a.m. to 7 p.m. and Saturday to Sunday from 9 a.m. to 7p.m. 24 rue Paul Bert Paris 11 e Breads, macarons & pastries Access : M9 - Charonne / M8 - Faidherbe-Chaligny Open every day, from 7 a.m. to 8 p.m. 55 boulevard Pasteur Paris 15 e Chocolates, macarons & pastries Access : M6 / M12 Pasteur Open Tuesday to Friday from 10 a.m. to 7 p.m. and Saturday to Sunday from 9 a.m. to 7p.m. 2 rue de Chaillot Paris 16 e Breads, chocolates, macarons & pastries Accès : M9 - Iéna Open every day, from 7 a.m. to 8 p.m. 9 rue Bayen Paris 17 e Breads, chocolates, macarons & pastries Access : M13 / M10 Duroc Open Tuesday to Friday from 10 a.m. to 7 p.m. and Saturday to Sunday from 8 a.m. to 7p.m. To make an order +33(0) Monday to Friday, from 11 a.m. to 7 p.m. E-shop

8 PRESS CONTACT Vanessa Dalous (0) vanessa.dalous@cyrillignac.com Photos available on request #lapatisserie #cyrillignac #gourmandcroquant