Patrick Baboun became a baker by happy circumstance. He was on vacation in Montreal when he bought a baguette, some cheese, and a bottle of wine. He ate the bread and wanted more, but the bakery was closed. For the first time, he began thinking about how great bread is made. After a few calls, he began an apprenticeship at a Canadian bakery, followed by years of work under French master bakers.
Loyal customers come for the crusty loaves, buttery croissants, creamy mini quiche, and incredible cakes, pastries, muffins, and tarts. Bread is baked on the premises, so the air wafts with the good scent of yeasty dough. After spending five years in France, he came to Miami and opened Delices de France in 1994.
Loyal customers come for the crusty loaves, buttery croissants, creamy mini quiche, and incredible cakes, pastries, muffins, and tarts. Bread is baked on the premises, so the air wafts with the good scent of yeasty dough. After spending five years in France, he came to Miami and opened Delices de France in 1994.
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