STRATA — Pâtisserie in Layers

The houseOne entremet, made every morning in Lyon, and a counter that changes its middle.

We only make one cake. What changes is the layer in the middle: dark on Mondays, vanilla when it's hot, raspberry the moment they're good. You choose which one comes home.

Thirty-six hours, layered

From the cold room to the cut →

The dark chocolate slice floating on black: glaze, sponge, ganache and crunch — **The crunch goes down**Praline and feuilletine, pressed thin and chilled.

A hand sliding the chocolate middle layer out of the slice — **The middle is poured**Set overnight in its own frame, so it slides in whole.

The slice with a pale vanilla crémeux layer in the middle — **Vanilla, set cold**Madagascar vanilla, a whole pod to every tray.

The slice with a layer of whole raspberries in the middle — **Fruit, row by row**Whole raspberries in their own jelly, laid in by hand.

The finished slice turning, cream and raspberry layers visible — **The mirror glaze**Poured at 35°C in one pass, then left alone.

The slice with crumbs of chocolate and praline bursting around it — **The cut**A hot knife, one stroke. Every layer holds.

Build your box

Pick the middle, pick the base, pick how many. We make it to order and it's ready by noon the next day.

Dark ganache over praline crunch

9layers, counting the glaze and the crumb

36HRSfrom the first layer to the first cut

72%cacao in the dark ganache

3middles to choose from, changing with the season

Built onelayer at a time.

Glaze, sponge, ganache, crunch.

Every layer is a choice.

Vanilla bean, set cold.

Then raspberries.

Cut it. Nothing slides.

Thirty-six hours, layered

Build your box