Thierry

The interior of our shop and café was designed by Marc Bricault to evoke the mood of classic Parisian cafés—with a delightful twist. The space is defined by sensuous curved walls of palmwood tambour, a lace-patterned ceiling, and iconic Thonet bentwood café chairs, first introduced at the Paris Universal Exposition of 1867. They sit on a marble floor, around custom tables of palmwood, a theme that repeats itself on the entry door with multiple portholes—just the touch of whimsy to provide relief from the serious business of pastry making! Above, ‘Castore’ lamps, designed by Michele De Lucchi and Huub Ubbens by Artemide, appear to drip out of the ceiling.

This critical element of temperature control is reflected in the atelier. The result: different, optimal temperatures for the baking kitchen, chocolate room, packaging room and ice cream room—each separately controlled.

The same is true for the showcases of sleek glass and cool marble, where different temperatures are required for the myriad of handcrafted chocolates and pastries, as well as an extensive selection of Chef Thierry’s specialty, the iconic macaron.