Le Bon Pastry

Le Bon Pastry The right pastry the right way is bliss because it tastes and feels like home.

We are currently operating on Saturdays from 9am-12pm at the Thurmont Main Street Farmer's Market. Orders are available for pickup and drop off outside of those hours on a case by case basis.

Spiced Pear & Caramel Tart• Bosc Pears (3 or 4 ripe)• Pure Maple Syrup • Brown Sugar• Water• Black Peppercorn• 1/2 clove...
11/07/2024

Spiced Pear & Caramel Tart

• Bosc Pears (3 or 4 ripe)
• Pure Maple Syrup
• Brown Sugar
• Water
• Black Peppercorn
• 1/2 clove (1 clove split)
• Sage cinnamon
• Cardamom

Some people like apple pie, I prefer pears in my pie. I made these a while ago with a twisted crust, and they were scrumptious. This was a quick version adding a bit more spice and warmth to the fruit when I cooked it down. I added some spice to the crust as well for a little flair. For this second batch, I drizzled some homemade caramel sauce over the pear filling and put it back in the oven for a bit; that's where the tuile came from. I love it when the sugars make a nice sweet crust, too! Of course I had to serve it on my vintage French porcelain plates to make myself feel special! C'est comme chez soi! 😊🤗

Jane Austen Inspired Experience Menu• Rack of Lamb w pearl onions • Asparagus •Colorful carrots• Artichoke & Tomato w cr...
10/16/2024

Jane Austen Inspired Experience

Menu
• Rack of Lamb w pearl onions
• Asparagus
•Colorful carrots
• Artichoke & Tomato w cream sauce

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Oatmeal Creme Pies
10/02/2024

Oatmeal Creme Pies

As I mature in life and my pursuits, I realize that I am a different person now than I was when I started this. Life has...
07/13/2024

As I mature in life and my pursuits, I realize that I am a different person now than I was when I started this. Life has taken me on a journey of growth, and this rebrand is just the next part of it. It won't lose the heart of what I've done so far, but it will get a new face. It will be bigger and better, with more love and life and tastes of home to spread around.

I'm not generally the biggest fan of cake. I don't make it often or too well for that matter. The one cake that I know a...
07/11/2024

I'm not generally the biggest fan of cake. I don't make it often or too well for that matter. The one cake that I know almost always turns out well, is my carrot cake.

This was the first time I frosted and layered it like this.

Butter Rolls + Pork Belly = Masterpiece! Check out the new video up on my YouTube where I take on 'a superior altern...
11/22/2023

Butter Rolls + Pork Belly = Masterpiece!

Check out the new video up on my YouTube where I take on 'a superior alternative to the BLT': Pork Belly LT. (Link in Bio)

Everything is from scratch!


Shortbread Piano! I used the recipe for Ted Lasso cookies to make regular and brown sugar shortbread cookies so I could ...
08/19/2023

Shortbread Piano!

I used the recipe for Ted Lasso cookies to make regular and brown sugar shortbread cookies so I could make a piano!

Baking should be fun. It is the little things that make it so. 😁🎹

Brunch Hash w/ Tomato, Avocado, Golden Potatos, a Fried egg, and Parsley
08/19/2023

Brunch Hash w/ Tomato, Avocado, Golden Potatos, a Fried egg, and Parsley

I've been taking a break from the baking for business, trying to find my purpose and the joy in it again. It is a proces...
08/13/2023

I've been taking a break from the baking for business, trying to find my purpose and the joy in it again. It is a process, and some days, I do more than on others. I have challenged myself to make the things I am afraid of being bad at to grow in my faith and courage and to increase my technical skills.

Croissants - Attempt 1, A 3- day Feat

#홈베이킹 #빵맛집

My sister is my "trusted advisor" and food soulmate. Whenever I don't know something about food, I ask her first. I talk...
06/17/2023

My sister is my "trusted advisor" and food soulmate.
Whenever I don't know something about food, I ask her first. I talk through most, if not all, of my ideas with her. Although we have almost completely different approaches to food and she would not do most of what I would, she is the person I know I can always "razzle and dazzle" with about food. (I know that is the incorrect usage, but that is what I say to her when I want to chat and ideate about food... "Let's razzle dazzle!" 😁😅)

So after literally thousands of video calls and years of show and tell, countless descriptions of dishes, recipes, and beyond, she and her son sat in my home at my table.
She was finally able to cross my threshold, see my home. I was finally able to give them the Le Bon Pastry Brunch Experience, at least in part!
She and my (not so wittle anymore) wittle boi were able to taste my biscuits, the way I make them in my element.
She was able to experience my creativity and the story of my food in person. What a pleasure it was.

06/09/2023

Hi All,

For personal reasons, I will no longer be at the Thurmont Farmer's Market this summer. My plan was to join in July to align with specific fruits in season, but that will no longer be the case.

I am not closing business but am stepping back a bit to rest, reevaluate, and plan for the future. I may still be selling in communities within Frederick County here and there or taking orders on a case by case basis.

Feel free to keep an eye out for where I may be. Thank you to those who have supported me and who were looking for me this summer. Please spread the word if you know of pwople who would like to be aware.

I just want to celebrate this pasta. I was thinking back to the fact that I made this from scratch back in October of la...
05/18/2023

I just want to celebrate this pasta. I was thinking back to the fact that I made this from scratch back in October of last year. It tasted so good, and I was so proud of myself, it being my first time. This precious thing has been sinking into the depths of my gallery for far too long. Today, it shall riiiisseee!! 😅⬆️

Here you see "Semola Pasta" made from semola rimacinata flour (Semola rimicinata di grano duro), water, and salt. I paired it with my go to veggies of zucchini & squash, with tomatoes onions, and garlic; seasoned with the Mediterranean works and of course extra virgin olive oil!

At the time, I didn't have eggs and realized that this wasn't semolina which is more common in the U.S. Thankfully, I'd bought the semola because I am all about Authenticity, and I bought the one made in Italy, which turned out to be the finer Semola.

I did some research online to see if I could make pasta without eggs with the semola. Thanks to recipe, I learned something new and was able to proceed...

Among other things, Semola is used to make orecchiette, a hand formed pasta from the Southern region of Italy. I tried several times but cannot yet make it. I don't have the technique down right now. It requires, to put it simply, requires you to roll the dough into strips, cut small pieces that you roll open towards you into a round shape with a butter knife and then imprint with your thumb on the other side going away from you. (Go find it on YT has a video.)

Hopefully one day soon, I will get it or someone can teach me. Mine is flawed but still worth celebrating!

Address

Frederick, MD
21703

Opening Hours

9am - 12pm

Telephone

+13018047021

Website

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