At last count, head baker Justin Brown noted "fifty-five alternating layers of butter and dough" in the croissants.
Pain au Chocolat ($3.75)
Filled with TCHO chocolate, this pastry has proved to be one of the most popular items at the bakery.
Interior of Pain au Chocolat
Pecan Caramel Brioche ($3.75)
This take on a morning bun is made from laminated brioche dough layered with cinnamon sugar and pecans. It's finished with a balsamic caramel.
Pecan Caramel Brioche
The balsamic caramel provides some acid to counter the sweetness of the pastry.
Almond croissant ($4.00)
Many almond croissants are baked using day old dough, but the version at Le Marais is fresh baked. It's filled with almond cream and toasted almonds.
Ham and Cheese Volcane ($4.50)
This pastry is filled with ricotta cheese, house made lardon, parmesan, and smoked ham. A vegetable volcane was also available, filled with kale, squash, goat cheese, and caramelized onions.
Tray of pastries
The bakery doesn't have refrigerated display cases, so everything must be baked fresh, and often.
The bread menu now consists of baguettes, country levain, whole wheat, rye, and pain de mie, but is expected to expand.
The bakery was designed by Paxton Gate and has a light, airy feel with exposed wood beams, glass counters, and high ceilings. Note the small design details, such as the mini loaf pans inlaid below the espresso machine.