A pâtisserie built
one memory at a time.
Farah Hamdane trained at Ferrandi Paris and spent years inside some of the most disciplined kitchens in France. But the moment that shaped her house was not French — it was a childhood afternoon in Algiers, watching her grandmother fold orange-blossom syrup into almond dough.
Her pieces sit exactly there: French in structure, personal in accent. A trompe-l’œil raspberry made with the same seriousness as a Ferrandi entremet. A gluten-free macaron treated as a signature, not a compromise. A Charak, quiet and unapologetic, sitting on the same shelf as a London Cake.
Farah composes every piece herself, in small batches, the morning it travels to you. The boutique is intentionally narrow — thirteen pieces, no more — because each one has to earn its place at her table.
Ferrandi Paris
Classical French pâtisserie training — the technical backbone of the house.
Michelin Kitchens
Years inside Paris fine-dining pastry brigades, learning restraint over showmanship.
Trompe-l’Œil Signatures
Launched the illusion series — raspberry, coffee, peanut — that would define the house.
Farah Pâtisserie
The boutique opens as a curated table of thirteen pieces — composed one hand at a time.
“I don’t want a menu. I want a table where every piece has a reason to be there.”
See the collection.
Thirteen pieces. Composed personally. Delivered chilled.