“Our mission is to bring happiness to our customers and team members”
ABOUT US
L’Annexe de Mamie Colette is an artisan bakery specializing in French breads, viennoiseries, pastries, and Breton crepes. We prioritize quality and health. Our products are made from scratch, fresh every day and do not contain added preservatives. Our flours are non-GMO, never bleached and never bromated. Organic bread is available too.
Our mission is to bring happiness to our customers and team members, and serve our community, while offering a superior experience with quality products, and choice.
An artisan baker is a type of baker who specializes in producing high-quality, hand-made breads, viennoiseries and pastries using traditional techniques and ingredients. The term "artisan" is used to distinguish such bakers from those who use mass-produced dough or finished products.
The term "viennoiserie" is a French word that refers to fine baked goods such as croissants, danishes, pains au chocolat and brioches that are the ‘bridge’ between bread and pastries (pâtisseries).
Artisan bakers place a strong emphasis on using high-quality ingredients, such as butter, flour, and yeast, and on following traditional techniques.
Artisan bakers take pride in the authenticity and character of their products. By producing by hand, using traditional techniques and ingredients, artisan bakers are able to create a unique and satisfying experience.
Meet our owners…
Chef Magali
Chef Magali was born in Chartres, France, which is about 50 miles southwest of Paris. It’s well known for its magnificent medieval downtown and Roman Catholic cathedral. In addition to Mamie Colette, Chef Magali’s grandmother, the long and rich history of Chartres was an important source of inspiration for Chef Magali. It helped her realize the meaning of artisan work, and the history behind the know-how and knowledge required to become an artisan chef. While working for several bakeries in France, the Netherlands, and in New Jersey, baking both bread and viennoiserie products, Chef Magali developed a passion for croissant dough. She’s made it her signature and the main component of all her creations. Some of Chef Magali’s croissants are available at L’Annexe de Mamie Colette. For a full selection of croissants, we invite you to visit our sister bakery, Mamie Colette, in Newtown, PA.
Isabelle
Isabelle is Chef Magali’s sidekick in life and in business. Isabelle was born in the beautiful coastal region of Bretagne (Brittany), France, from a Mallorquin Spanish mother and a Breton French father. With a multicultural heritage and upbringing, Isabelle developed a passion for travel, the discovery of different cultures and foods at a young age. Her professional life has taken her towards the creation and development of businesses that make a difference in people’s lives. Her role at L’Annexe de Mamie Colette is to help drive our mission, oversee operations, and of course to be the food taster for quality control and innovation purposes.