We use sugar as an enhancer, but not as a main ingredient.
Our central focus with Le Choux has always been flavour above everything. To create pastries that are fresh, served on the day they are made, ensuring that they are as crispy on the outside as they are soft on the inside. Our fillings are always full of flavour- chocolate that hits you like chocolate should, all notes of caramel, sweet and salty hazelnuts, raspberries with added confit to balance the acidity..
Le Choux combines our passion for artisan methods whilst celebrating great ingredients. We use ethically and locally sourced cream and organic milk. We crack large, free range eggs before hand piping our choux one by one. We make our fillings using the finest high quality chocolate, dark caramels, Madagascan Vanilla pods and decorate our choux with fresh fruit and nuts. We use sugar as an enhancer, but not as a main ingredient. We stay away from unnatural preservatives, colourings and gelatine. Not only we don't like it, but it means our choux are always fresh and vegetarian friendly.
OUR SUSTAINABILITY PROMISE
1) Locally and responsibly sourced ingredients
2) Minimal packaging, which is reusable, biodegradable and recyclable
3) Zero Food Waste
Hey! I'm Abigail!
I have always loved chocolate and pastries, I take that from my French heritage. Having a French Mother, we would regularly take holidays to Paris and France when we were children. During our trips , I would stare at the windows of the boulangeries and patisseries in awe. I still find it incredible, the choice of bread and stunning pastries you find on every street corner in Paris.
After University, I decided to train as a pastry chef in Paris which I had always dreamt of doing. I made it my mission to train up and then to bring some of this Parisian magic back to my home town of London. I trained in Paris as a pastry chef at a Patisserie school, whilst undertaking an apprenticeship in a pastry shop for two years before working my way up in the most prestigious luxury palace in Paris, Le Plaza Athenee, under chefs Ducasse and Michalak.
On return to London, I worked in an unpleasant male dominated kitchen and was extremely unhappy. I began to wonder if there was truly space for a woman in these kitchens. I reached a very low point, during which the only comfort I found was in baking at home in my kitchen for family and friends.
I missed the classic chocolate religieuse and coffee eclairs in Paris. I decided to make it my mission to bring classic French 'choux' to London. After a few weeks of recipe development, I naively convinced my little sister to help me run a market stall in Old Spitalfields. We started selling out every day in Old Spitalfields market, the pastries proved so popular that since, we have been part of London's booming food scene, taking part in markets and events with Kerb, various pop- ups around London as well as supplying luxurious food department stores Fortnum and Mason and Selfridges.