What Makes it So Special
Owners Thierry Marceaux and his wife Jung Sook moved to Las Cruces from New Orleans after they were displaced by Hurricane Katrina. Thierry, originally from the French Alps, came from a family of chefs. He has a formal training in pastry, and moved to the United States in his early 20s. He settled in New Orleans and quickly rose in rank to become a well respected Executive Pastry Chef in a number of top organizations, including the four-star Fairmont Hotel, formerly and now known again as the Roosevelt.
Thierry’s training is unique. He has a perfect mix of familial influence, a formal French training, and years of working in hotels that employ international staff. As he pointed to his well-loved books of formulas, he explained that all of them are his, but carry inspiration from the many chefs he’s worked with over the years.
As we entered the bakery/cafe, which sits in a corner unit at a well-visited intersection in the west side of the city, I immediately noticed Jung Sook’s energy and attention as she packed boxes of pastries by the door. They were delicate, perfect, and beautiful. My eyes then caught the two large display coolers, which held dozens of sophisticated, authentic French pastries, including Paris-Brest and macarons. Phil couldn’t resist his favorite, the classic cinnamon roll. I went for the almond croissant and a lovely little apricot danish. They were, in fact, perfect. We learned later, as we hung out in the small bakery in the back with Thierry, that he makes all of his laminated dough by hand, mostly due to lack of space. This is not an easy task, especially when you consider the broad selection that his bakery provides and the time that these items demand.