On today’s episode of THE FOOD SEEN, Augustin Paluel-Marmont, one half of “two kooky cookies“, better known as Michel et Augustin, brings his French flours to the US, to bake the most delicious sables and feuilletes aperitif (cookies & crackers). What began as a self taught fascination, turned into a passion project first about bread, going so far as publishing “Le Guide Des Boulangeries De Paris”, a Michelin guide for bakeries. Michel & Augustin then began using friends bakery spaces on their days off, perfecting filled shortbread squares, and selling them door to door. Now, they have a “banana farm” of over 100 employees, all of which are or will be pastry chefs. As a child he used to make Tarte Tropezienne with his grandmother, and now Augustin is on #SupersonicMission which will see their cookies go from being sold in 25 to 7624 Starbucks in the next few months. These cookies aren’t just for French bobos anymore!
On today’s episode of THE FOOD SEEN, Augustin Paluel-Marmont, one half of “two kooky cookies“, better known as Michel et Augustin, brings his French flours to the US, to bake the most delicious sables and feuilletes aperitif (cookies & crackers). What began as a self taught fascination, turned into a passion project first about bread, going so far as publishing “Le Guide Des Boulangeries De Paris”, a Michelin guide for bakeries. Michel & Augustin then began using friends bakery spaces on their days off, perfecting filled shortbread squares, and selling them door to door. Now, they have a “banana farm” of over 100 employees, all of which are or will be pastry chefs. As a child he used to make Tarte Tropezienne with his grandmother, and now Augustin is on #SupersonicMission which will see their cookies go from being sold in 25 to 7624 Starbucks in the next few months. These cookies aren’t just for French bobos anymore!