top of page

Ben's Story


The French word "Beurre" (very close to "brrr" as in "brrr, I'm cold!") translates to "butter", or as I know it, "the meaning of life".  


Butter and baking have always held a special place in my heart and I developed a whole new appreciation for them after becoming French-trained at Le Cordon Bleu in Paris. There I learned classical French techniques and expanded my pastry repertoire. You'll find my favorite French pastry, palmiers (commonly known as "elephant ear cookies") gracing The Pastry Shop. We also have American pastry items, both beloved and new, and some proper French delights you may have never known were French!


All of our pastries are homemade and handmade, exactly the way I was taught at home and in France.  Small batch baking gives the absolute best results, and I want to share those with you.


I love baking, I love gift-giving, and I love happy customers. My hope is to brighten your day with a treat (or two!).


-Sarah Marotta, Pastry Chef

bottom of page