Pre-order King Cake - Galette des rois
This is a pre-order.
Galettes will be shipped or ready for picked up from January 10th.
Ingredient: Butter, Bread Flour, Water, Salt, Almond Flour, Rhum, Vanilla Extract, Milk, Cornstarch, Egg, Sugar
We offer 2 sizes:
- a 8 inches pie serving about 6 people
- a 9.5 inches pie serving about 8 people.
Pastry Chef Simon Herfray
Born in France, I began my 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, I graduated with a Masters Degree in Pastry and Bakery.
Immediately after graduation, I 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, I headed to Australia where I lived and worked in Brisbane, and later on in Sydney, to polish and diversify my skills with new techniques.
An offer to join the acclaimed Blue Bird Restaurant in London brought me back to the UK. The Blue Bird Restaurant is a fabulous addition to the Kings Road restaurant scene, and also located in South Kensington.
In 2009, I 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, I 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 I moved on to Café M, a cozy pastry and coffee shop by the Empire State Building in Manhattan. Soon after, I 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, I launched my own company, a culinary company focused on catering and teaching the fine art of French pastry making through classes and workshops. I am excited to share my talents and expertise in French pastry and dessert making with the New York City community through my classes and menus for weddings and private/corporate events.
In Ocotber 2021, I launched my second company "Salon Sucre", a Dessert Bar at The Market Line in East Village, offering modern and sophisticated French Pastry with wine pairing.