A Case for French Pastry

The Meyers, newly arrived from Paris, bring gourmet café elegance to Palm Springs’ mornings

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The perfect Paris pink abounds in Palm Springs’ newest sweet spot, Peninsula Pastries. Hélène and Christophe Meyer moved here from Paris for “quality of life.” And they’ve found it with the opening of their first business.

“Why Palm Springs? The weather. The culture. Architecture. Quality of customers and quality of life. Living in Paris is hard. The atmosphere is hard.”

The couple’s instant success is assisting the transition. “We see new customers every day,” says Christophe, rolling out dough as his wife runs back and forth from the kitchen to the front counter to greet customers. An apprentice works quietly in the corner, occasionally helping with translation when needed.

Hélène attributes the bakery’s growing popularity to word-of-mouth that traveled quickly throughout the valley. But it’s the delicious pastries that really do the talking. Christophe, who has been baking for nearly 34 years, began his career at 15 and today prepares every pastry and loaf of bread by hand daily with flour imported directly from France — and you can taste the difference.

“Our best-seller is the almond croissant. We are told it’s the best in the entire valley,” he says.

The boutique bakery boasts two glass cases of mouthwatering options. Standard French choices include pain au chocolat, croissants, and raisin rolls. Other “continental” treats include fruit Danish with various fillings.

Fresh breads and baguettes fill the wall shelves behind the cases but sell out often. Customers show up early, hoping to get to their favorites in time. Also offered are such sweet accouterments as French jams, honey, and candies.

The hardest challenge here, Hélène says, is keeping up with the customers.

Not a bad problem to have after being open for only a few months.

Peninsula Pastries
611 S. Palm Canyon Drive, Ste. 1, Palm Springs 92264

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