The A LA FOLIE homage to the classic French pastry- the Paris Brest features a pate a choux shell supported by a layer of delectable whipped praline cremeux. Completed with a craquelin crunch top, and a pate a choux bottom filled with chocolate hazelnut crunch
Celebrate February with special treats from A LA FOLIE! From decadent pastry to macarons you can ship anywhere in the USA we have what you're looking for.
a la folie
A LA FOLIE crafts handmade, signature treats with the finest ingredients and master techniques. Our delightful desserts are always as impeccably rendered as they are delectable, and though macarons are our specialty, our repertoire continues to grow ever more sweet.
House made, buttery and flaky. The holidays have arrived at A LA FOLIE! Our pre-orders are now closed but you can shop in store.
A LA FOLIE MEANS LIKE CRAZY IN FRENCH
At our house, we use it as a way of closing cards and emails: “Je t’aime á la folie!” Before I-love-yous, we worked side by side at Barry Callebaut, joining forces and inspiring each other to make the Chocolate Academy the success it is today. When we parted professional ways to start a life and family together, we always kept the dream of bringing our own passion project to light. That passion is A LA FOLIE, and we’re crazy-happy you’ve found us!
Jerome + Alexis
CHEF JEROME LANDRIEU IS A WORLD RENOWNED PAStRY CHEF
… with over 25 years of experience. Born and raised in France, Jérôme came up in the industry while working under some of the nation’s top chefs. Upon honing his mastery and reaching impressive placement in numerous prestigious competitions, Jérôme was recruited to open the Barry Callebaut Chocolate Academy in Chicago. As time goes by, Chef Landrieu’s list of accolades continues to grow.
“Macarons require two sets of skills – those of an expert pastry chef for the shell and a chocolatier to balance the filling. The shell and the filling work together to deliver the ideal macaron.” – Chef Jérôme Landrieu