“Life without croissants is no life at all .”
ABOUT US
Mamie Colette is an artisan bakery specializing in French viennoiserie. We prioritize quality and health. Our products are made from scratch, fresh every day and do not contain added preservatives. Our flour is non-GMO, never bleached and never bromated.
Our mission is to bring happiness to our customers and team members, and serve our community, while offering a superior experience with quality products, and choice.
The term "viennoiserie" is a French word that refers to fine baked goods such as croissants, danishes, pains au chocolat and brioches that are the ‘bridge’ between bread and pastries (pâtisseries).
An artisan viennoiserie baker is a type of baker who specializes in producing high-quality, hand-made croissants / danishes using traditional techniques and ingredients. The term "artisan" is used to distinguish such bakers from those who use mass-produced dough or finished viennoiseries.
Artisan viennoiserie bakers place a strong emphasis on using high-quality ingredients, such as butter, flour, and yeast, and on following traditional techniques for laminating the dough, shaping the croissants, and baking them to perfection. The goal is to produce croissants that are flaky, buttery, and full of flavor, with a crispy exterior and a soft, tender interior.
Artisan viennoiserie bakers take pride in the authenticity and character of their products. By producing croissants by hand, using traditional techniques and ingredients, artisan viennoiserie bakers are able to create a unique and satisfying experience.
Courtesy of @VisitBucksPA
Chef Magali
Chef Magali was born in Chartres, France, which is about 50 miles southwest of Paris. It’s well known for its magnificent medieval downtown and Roman Catholic cathedral. In addition to Mamie Colette, Chef Magali’s grandmother, the long and rich history of Chartres was an important source of inspiration for Chef Magali. It helped her realize the meaning of artisan work, and the history behind the know-how and knowledge required to become an artisan chef. While working for several bakeries in France, the Netherlands, and in New Jersey, baking both bread and viennoiserie products, Chef Magali developed a passion for croissant dough. She’s made it her signature and the main component of all her creations.
Isabelle
Isabelle is Chef Magali’s sidekick in life and in business. Isabelle was born in the beautiful coastal region of Bretagne (Brittany), France, from a Mallorquin Spanish mother and a Breton French father. With a multicultural heritage and upbringing, Isabelle developed a passion for travel, the discovery of different cultures and foods at a young age. Her professional life has taken her towards the creation and development of businesses that make a difference in people’s lives. Her role at Mamie Colette is to help drive our mission, and of course to be the food taster for quality control and innovation purposes.