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Dalloyau
The home of homemade for almost 350 years
In Paris, Dalloyau has been a part of generations of shared moments and celebrations: special occasion desserts, everyday treats, and Sunday gourmet gatherings. Deeply rooted in the Parisian landscape, the House naturally embodies a certain idea of French indulgence—sincere, generous, and timeless.
True to its heritage, Dalloyau upholds a demanding vision of craftsmanship, where every creation is conceived and crafted with the utmost care. With on-site production, precise execution, and meticulous attention to detail, the House cultivates an authentic approach to pastry and gastronomy, fostering a spirit of sharing, conviviality, and accessible excellence.
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OUR BAKERY
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Mathilda Fouré
Pastry Chef
At the House, Pastry Chef Mathilda Fouré reinterprets classic pastries with finesse and modernity. Trained by Yannick Alléno, Troisgros, and Bernard Loiseau, she elevates historical recipes by reducing sugar and refining textures, all while preserving the balance and authenticity of each creation.
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BEHIND THE SCENES OF THE HOUSE
Between its Sèvres laboratory and its Faubourg Saint-Honoré boutique, Dalloyau brings a diverse range of expertise to life, day after day. Pastry chefs, bakers, chocolatiers, and baristas uphold the same commitment to 'homemade' quality, from classic preparations to creations served à la minute. Both in the laboratory and in the boutique, every action reflects a dedication to products, textures, and precision of execution, honoring the House's artisanal heritage.
