Baker - Pastrymaker
Since 1990, quality, know-how and inventive spirit are the currencies of master pastry chef Marc Favalessa, whose shop is located at the foot of the Sainte Victoire. Marc learned the trade from the biggest names: Pierre Hermé, Alain Ducasse and many others.
From an Italian father and a Provencal mother, Marc is inspired by the generosity of Italian cuisine and the richness of Provencal cuisine, which is intensely flavored. Since then, the team is very attached to these traditions, oil pumps, gibassiers, colombiers, breads with herbs of Provence, fougasses, etc.
The master artisan pastry chef proposes original macaroons with lime and basil, olive oil, garnished with preserved olives, or with lemon and thyme.
The raw materials used are seasonal fruits grown in Provence, Valrhona chocolate, Madagascar vanilla, Poitou Charente butter, Martinique rum, etc.
For the pastry chef, there is no secret, a good recipe is necessarily based on noble ingredients.
In the summer, Marc Favalessa produces pieces of all kinds, cabbage, or lightning, and in winter the logs and oil pumps traditional.