Our Story
A love letter to French baking.
Maison Chloe opened its doors in 2012 after pastry chef Chloe Dubois spent four years training in Lyon and Paris under some of France's most celebrated bakers.
Every recipe has been refined over hundreds of batches. We use French-style butter, stone-milled flour from a family farm, and seasonal produce from local suppliers. Nothing is rushed. Nothing is frozen.
- Trained in Lyon & Paris — 4 years
- Stone-milled heritage flour
- Normandy all-butter pastry
- Seasonal & local produce