Since 1991, The French Confection has been bringing the highest quality in french patisserie to its customers. Xavier Mauprivez, a fifth generation French pastry chef, has brought the crafts of Viennoiserie and pastry making to the 21st century with his son, Xavier. Together, they manage to balance much of the traditional style adapted to current tastes for a fresh relationship with timeless favorites and introduce French classics to a new generation of gourmets.
Xavier, a fifth generation French baker and pastry chef from the city of Reims, brought his home grown skills to the US in 1985 and developed a following. Curious customers who had never seen a chocolate mousse cake or tasted lemon curd expanded their horizons and solidified the relationship between pastry creator and clients. Xavier has brought the crafts of Viennoiserie (croissants, danish, brioche, etc.) and pastry making (éclairs, fruit tarts, quiches, butter cream cakes, etc.) to keep the traditional style alive. Customers can trust the authenticity of these French comfort foods. With so many pastry artists trying to create a niche for themselves, some well known and loved desserts are unrecognizable. Karen came to the pastry world through her husband. She's a Penn State and Carnegie-Mellon University graduate, and uses her Management and Policy experience on the job.
