René and Andrée; here in front of their boulangerie in Paris, circa 1947.

I specialize in viennoiserie,

“Viennoiseries are baked goods made from a yeast-leavened dough in a manner similar to bread, but with added ingredients giving them a richer, sweeter character, approaching that of pastry. The dough is often coated with an egg-wash for sheeny finish.”

Maison Chace croissants taste exactly how they are supposed to, using the same recipes passed down from my great-grandparents.