Made for Choux (pronounced shoo) was founded by Danielle Thompson, a social work and public health professional who has long had a secret passion for baking, especially creating delicious desserts and pastries. Danielle is a researcher by nature and training so she is intrigued by processes, data, and science -- all of which are combined in the art of baking and creating.  Her innate attention to detail coupled with her high standard for ingredients result in robust, flavorful and visually appealing pastries.

 

One of Danielle’s favorites, choux pastries (pâte à choux) is a light dough used in many pastries, including cream puffs and eclairs.  The choux pastry holds a reputation of being difficult to make despite using a combination of simple ingredients--butter, water, flour and eggs. They are prepared in a meticulous process requiring the removal of a specific amount of moisture then employs the remaining to puff the pastry in lieu of a leavening agent. It is this precise science and process that makes or breaks the desired outcome; a precise process that Danielle calls a “labor of love.” 

 

Danielle ensures that each skillfully handcrafted pastry or dessert she makes is "made for choux" with love.