by Lorrie Wehr
If you’re craving something unique yet classic, something that makes you feel you’ve been magically whisked to Paris for the weekend, there’s only one thing to do: visit the Broad Ripple Farmers Market and head straight for the Pastries Chefs booth.
As former owners of Breadsmith Indianapolis and Le Cart at the Jewish Community Center, the Pastries Chefs — brothers-in-law Gilbert Serrat and Jean-Pierre Fartouh — have a well-earned reputation for satisfying the most particular connoisseurs of finely baked goods.
Both started their careers in fields far removed from the bakery; Gilbert in marketing and Jean-Pierre in finance. But in 1987 a chef in Paris introduced them to the art of creating fine pastries. That pivotal event led to training and working in a variety of French locations and eventually in Montréal, where Gilbert served as an administrator for a professional association of bakers. Among their many culinary successes, he fondly recalls the raspberry passion fruit mousse cake they made for vocalist Céline Dion’s 20th birthday!
To our delight, Gilbert and Jean-Pierre decided to move to the United States, and, after considering a number of American cities, specifically chose Indianapolis for its family friendly reputation. Today, the Pastries Chefs continue their pursuit of pastry perfection with exquisite tarts, cookies, breads and much more, all of which you can enjoy on Saturday mornings at the Market. Each is as artistic as it is delicious, crafted with the finest fresh ingredients. A range of sweet and savory tarts are available, from colorful fruit tarts to their popular tomato mozzarella tart. And be sure to try the almond croissants; they’re made with a luscious almond cream that is out of this world (and egg-free in consideration of the outdoor venue!).
So stop by Pastries Chefs and indulge in traditional French-style pastries that are certain to transform your weekend into a mini Parisian adventure. Then share your experience with fellow Market-goers at the Pastries Chefs Facebook page or via Twitter. Bon Appétit!