Croissant News
Bodega in Fort Worth is the first in DFW to get these French pastries
Bow down to the Supreme Croissant Roll, from Patissery.
There's a new croissant coming to town, and it will make its first appearance in Fort Worth. The company is called Patissery, and it's a startup from Karnier Garnier Aw, a devotee of croissants and French pastries who has created a wholesale pastry service which will deliver treats to coffee shops, restaurants, and other retail operations.
His products, including classic croissants, pain au chocolat, and the viral "supreme" croissant rolls, will make their official Dallas-Fort Worth debut at Bodega South Main, the deli/grocery store at 203 S. Main St. on Saturday, September 2, where they'll be available in limited quantities, first come, first serve.
Garnier is a former military officer and executive at a technology startup who grew up in Paris and has lived in numerous cities including London, Tokyo, New York, Miami, Austin, and now Dallas. Firmly committed to his concept, he's already built a big online presence and lots of intrigue via teasing Facebook ads.
He's partnered with pastry chef Salima Eddadsi, formerly of the Ritz-Carlton hotel in Marina del Rey, and received menu development assistance from French pastry chef Bryan Gallée, who currently owns a chocolate factory with his father in France.
The Patissery menu includes pain au chocolat, croissant, "supreme" croissant rolls, millefeuille, éclairs, tarts, macarons, tiramisu, and cloud cheesecake, plus seasonal specials.
They're currently operating out of Revolving Kitchen in Garland.
Garnier says their secret is in their ingredients, including imported Les Grands Moulins de Paris flour, and imported beurre d’Ysigny butter. Importing these foodstuffs is neither cheap nor easy, but Garnier says it's key to their operation. "If we cannot get premium then we won’t do it," Garnier says.
Bodega owner Tasha Monticure says she loves laminated pastries and was excited about the opportunity to debut the line.
"We were previously getting croissants from La Tarte Tropezienne in Dallas, but we haven’t had a laminated dough provider since they closed last year," she says. "French pastries bring me joy, but I didn't want to get the same thing everyone else sells, so this was a wonderful opportunity to offer something unique."
