About Maurice French Pastries

Jean-Luc Albin_edited.jpg

Jean-Luc Albin and Maurice French Pastries - Metairie, Louisiana 

Born in Briancon, in the French Alps, Jean-Luc’s father was a talented chef.  When he was 15, he decided to follow in his father’s footsteps. He worked in small resort hotels in the south of France, signed on as a 3-year apprentice in Marseilles, then got a classical job with legendary Chef Alexandre Chabert, who turned a youthful experience into a career commitment.

Read More

big easy brunch.jpg

Big Easy Brunch on a Sunday Afternoon with the National Kidney Foundation  

It was time to rise and dine on June 3 when the National Kidney Foundation of Louisiana hosted its Big Easy Brunch at the Sheraton Hotel.

Read More

joan of arc.jpg

How did Joan of Arc Conquer the First Day of Mardi Gras?

Amy Kirk-Duvoisin, a radio producer and aspiring playwright from Ohio, changed Mardi Gras when she founded the Joan of Arc parade in 2008.

Read More

jean-luc masked.jpg

For a Mardi Gras without Parades, King Cake is one Tradition New Orleans won't Give Up

That’s why Jean Luc Albin gets a little emotional looking around his Maurice French Pastries in Metairie, where his crew has stayed busy making king cakes.

“This has been a blessing, considering the rest of the business,” Albin said.

While retail sales at the shop are down, king cake sales are higher due to a dramatic rise in national shipping.

Read More

King Cake_edited.jpg

King Cake of the Day: Maurice French Pastries

We got a chance to check out the king cakes at Maurice French Pastries.

Their most popular king cakes are their French King Cake, the General Foster, and the Ponchatoula.

For more info head to Maurice French Pastries.

Read More

r960-e98973238a9aeac8c84d78740b72bbef_edited.jpg

King Cakes vie for Crown

Mardis Gras falls on March 8 this year, which means many chefs and home cooks are turning their culinary ambitions towards New Orleans.

Pastry chef Jean-Luc Albin certainly can turn out one of that city’s traditional king cakes — with a premium brioche dough, rich with butter and eggs. But these days it’s his inspired variations on that classic that he’s most passionate about.

Read More