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Douceur De France
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Douceur De France's posts

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Mother's day, graduation, 
Come see us!
http://www.douceurdefrance.com/mothers-day.html
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Check our new Easter specials!
http://www.douceurdefrance.com/easter.html
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You need to try that!!! Profiteroles: vanilla cream, white sponge crunched almond brittle, profiteroles puffs filled with hazelnut cream drizzled with chocolate sauce
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Bonjour,
 
I don’t know if you remember our monthly newsletter but it seems that I let you down for the past few months (thanks to our Facebook page). Of course a lot happens since then but mainly the big change for us was our new General Manager, Eva Vivier at our Roswell location and our 2 new pastry chefs at our Marietta location. And also we are very happy that they are part of the Douceur de France family and even happier of the impact of their knowledge on our day to day bakery operation.
 
Tomorrow is Halloween and if you are coming to our bakeries don’t be scared as we all will be in our costume having fun and trying to impress you. The big news personally for me, Danielle and our daughter Sarah is our 20 years Anniversary to set our feet in this beautiful country that became ours years later. When I said beautiful I am not talking about architecture, scenery, gastronomy…. (You know where we came from) but I am talking about the people, you, who always made us feel welcome, who help us became successful, who always encourage us through difficult time. 
 
There are many stories I could tell to make my point but to keep it short we want to Thank you, Merci beaucoup, to give us and so many others the opportunity to become an entrepreneur and to be successful.
 
Merci 
A bientot
 
Luc
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Douceur de France is part of Cobb Restaurant Week, from Sep 7th to Sep 14th, 3 courses menu for $15.
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Bonjour,
 
I want to thanks designer Geraldine Johnson for doing such a good job so far with the interior of our Roswell bakery. It is not quite finish yet but we got only compliments from all of you who came Friday and Saturday, Merci beaucoup.
 
And yes, our red, white and blue “Liberty tart” is back again this July to celebrate Independence day and Bastille day. A crust filled with a vanilla cream brulée, fresh raspberry and blueberry and topped with Chantilly.
 
Come to visit our bakeries with this rainy summer, we will always try to give you the sun in your eyes and your belly.
 
A bientot 
Luc
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2013-07-08
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