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Pastry Chef Olga Spivak trained at the Ecole Nationale Supérieure de la Pâtisserie by Alain Ducasse and worked at a renowned patisserie in Paris under the guidance of a Meilleur Ouvrier de France (MOF). She continued to build her knowledge and expertise through taking classes with some of the best professionals in the world, including Melissa Coppel, Jordi Bordas, Francois Brunet, Daniel Alvarez, and Alexandre Bourdeaux.
At Le Beau, we specialize in croissants and laminated dough, but we also offer a small selection of high-quality seasonal pastries and other baked items. Everything is rolled and baked daily in house and is limited in stock.
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