King Cake Galette des Rois et des Reines (Pre-Order)

PLEASE NOTE THAT THIS PRODUCT IS ONLY AVAILABLE IN JANUARY FOR CUSTOMERS IN THE ONE AND TWO BUSINESS DAY AREAS. 

This is a pre-order. 
Galettes will be shipped or ready for pick up from January 3rd

Epiphany is on the 6th

About King Cake

Our king cake is a French traditional dessert to celebrate the new year. We partnered with Pastry Chef Simon Herfray (biography below) to offer you the best frangipane there is.

Every galette includes a crown and a fève for you to hide in the cake :) 👑  

Choose between shipped or picked up at our store in New York City. You will receive an email notification to let you know that your order is ready for pickup.

We have to include the shipping fee as we will send the galette separately on its own even if you have to there products in your cart. We do so to ensure that it is preserved during transportation. 

If the crust is a little damaged at reception, don't worry: just sprinkle powdered sugar over and voilà!

Ingredients

Butter, Bread Flour, Water, Salt, Almond Flour, Rhum, Vanilla Extract, Milk, Cornstarch, Egg, Sugar

Sizes

We offer 2 sizes:

- a 8 inches pie serving about 6 people 

- a 9.5 inches pie serving about 8 people. 

About Pastry Chef Simon Herfray

Born in France, Chef Simon Herfray began his education and immersion in the art of fine French pastry-making in the Nantes area of France. After five years of classes, training, and hands-on experience, he graduated with a Masters Degree in Pastry and Bakery.

Immediately after graduation, he left France to work in London and joined the culinary team at Aubaine, a renowned French Restaurant-Bakery in South Kensington, a hub of prestigious world-class restaurants, hotels, and museums with a significant French cultural presence. Many celebrities living in the neighborhood can be seen here, eating a croissant! After one year in London, Chef Simon Herfray headed to Australia where he lived and worked in Brisbane, and later on in Sydney, to polish and diversify his skills with new techniques.

An offer to join the acclaimed Blue Bird Restaurant in London brought him back to the UK. The Blue Bird Restaurant is a fabulous addition to the Kings Road restaurant scene and is also located in South Kensington.

In 2009, he came across the pond and entered New York City's pastry scene as the new Executive French Pastry Chef of Falai LLC. During this time, he had the chance to play a role in several unique events with Restaurant Benoit, Le Cirque, Peter Luger Steakhouse, and even made bread for a party hosted by Martha Stewart! Then he moved on to Café M, a cozy pastry and coffee shop by the Empire State Building in Manhattan. Soon after, Chef Simon Herfray crossed the bridge to Downtown Brooklyn and continued to create unique and delicious desserts at sister restaurants, Bacchus and La Defense Bakery and Bistro.

In January 2014, he launched his own company, a culinary enterprise focused on catering and teaching the fine art of French pastry-making through classes and workshops. He is excited to share his talents and expertise in French pastry and dessert-making with the New York City community through his classes and menus for weddings and private/corporate events.

In October 2021, Chef Simon Herfray launched his second company, "Salon Sucre," a Dessert Bar at The Market Line in East Village, offering modern and sophisticated French Pastry with wine pairing.