from my favorite patisserie!
Chef Claudia started making pound cake and cookies at the early age of 9 and sold them in the neighborhood. Her main teacher was her uncle (a pastry chef himself) whom she would call whenever she needed advice. Claudia got a lot of inspiration spending time watching how he baked.
Her passion was put on hold when she graduated from high school with a degree in accounting. She started working as a public accountant at 17 and worked until 2004 when she began a home based bakery business with her brother.
The business was booming and began delivering bread to other bakeries and restaurants in the city. During the years of her tenure, she learned from the best to make many Chilean typical pastries and master them.
In 2006, Claudia had left her home based bakery and to pursue the dream of coming to the United States. She held many jobs to keep herself busy but her passion was never lost. She continued taking baking classes and baking for family and friends. She took a major step in 2012, when she joined L’Academie de Cuisine where she graduated with distinction as a professional Pastry Chef.
After graduating in May of 2013, she immediately worked toward opening her own French Bakery, and it only took her 6 months to stand it up in Silver Spring, Maryland.
MON AMOUR
Smooth and fluffy mango/passion coconut mousse with a heart of passion cream and a Thin layer of coconut cake. Covered with a delectable glaze. This cake is gluten free, contains almond flour.
Claudia CLAUDIA CAKE
Hazelnut layers cake filled with Praline Cream and Dark Valrhona chocolate mousse. Coated with a Dark chocolate Valrhona glaze. Authentic Recipe or Own Recipe inspired by chef Claudia’s husband.
PEAR ALMOND TART
Sucree almond tart shell filled with almond cream and topped with baked pear and almond slices.
TIRAMISU
Lady fingers soaked in illy espresso with italian mascarpone cream.
(LUCKY for my wallet AND diet, I've moved from their location and they moved too! I DO miss them! I also got croissants, pictured here, almond, and plain butter croissants.)
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I’ll check it out. 
