Who we are?
A small family bakery with one oven, three bakers and a counter full of bread and pastries every morning. We bake in small batches so everything is fresh when you buy it.
A few words
About Us
Hey there, I'm Rima Sarkis, a pastry chef trained in Paris, with a small patisserie named after my grandmother Widad. Every morning I bake bread, croissants and tarts by hand, with organic flour and butter from local farms.
A few words about Rima, and how her passion turned into a flavourful business.
A table for you
Stay for a coffee and a croissant at one of our tables, or take a loaf home for dinner. Orders for birthdays and celebrations are always welcome.
Since 1965
History
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February 11, 1965 · The first oven
Rima's grandparents open a small village bakery with a wood-fired oven.
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March 3, 1975 · Pastry joins bread
Croissants, tarts and cakes join the daily bread on the counter.
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July 19, 1998 · A new generation
Rima starts her apprenticeship in the family bakery.
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September 23, 2005 · Organic flour
We switch to organic flour and butter from local farms.
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December 24, 2017 · Our patisserie
Rima opens her own patisserie with a café corner for guests.
Some reviews from
Our happy clients
The croissants are the flakiest I've had outside Paris. I stop by every Saturday morning.
Ordered a fruit tart for my mother's birthday. Beautiful, fresh and gone in minutes.
Real bread, made slowly. The no-knead loaf has ruined supermarket bread for me.