A LA FOLIE, a Naperville-based patisserie announced the grand opening of its flagship retail location, which opened its doors on 16 September. In honour of this occasion, the company has invited the local community to celebrate the brand new location and enjoy a selection of their handmade French pastries, finest crème glacée and signature macarons.
“We are so excited to invite the community into our new store. We are always so moved by our client’s positive response to our products and their support inspires us to continue creating new and delicious recipes,” said Alexis Karter, Co-Founder of A LA FOLIE. “It feels incredible to have built this growing business and I am immensely proud of our team and their dedication to making the finest culinary creations.”
A LA FOLIE creates signature sweets in the French tradition under Chef Jérôme Landrieu. It was founded by Chef Jérôme and his wife Alexis Karter in 2019. The name comes from a French expression used by the founders which translates to “I love you like crazy” emblematic of the love the founders share for each other, their work and their community.
“I always felt like I was missing a connection with the customer since I spent the majority of my career training other chefs. In a way, A LA FOLIE is our love letter to the community. It’s all about bringing people joy through our creations.” When asked about what sets his patisserie apart,” explained Chef Jérôme.
“At A LA FOLIE, we’ve always prioritised sourcing the best ingredients, and if possible, sourcing them locally. We pride ourselves on making everything in-house, from scratch. I think our emphasis on quality from start to finish is really evident in our product, and it is what has allowed us to resonate with the customer,” he added.
The company creates handcrafted macarons, chocolate, crème glacée and other savoury sweets for wholesale and retail markets. The co-founders balance French recipes with their innovative additions as part of their mission to bring authentically French pastry to their customers.
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Editor, International Bakery
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