Have you ever eaten something so good where you remember it for days, months, or even years? That’s a sign of a great chef, evoking memory and feeling, even after the moment has passed. FoliePop’s isn’t your average French pastry shop, far from it. With two exemplary chefs, Chef Antoine Chassonnery and Chef Kévin D'Andréa, FoliePop’s is here to add a touch of authentic Parisian flair, or “savoir-faire” if you will, to the Bee Cave area. Folie means crazy in French, and Pop’s is the signature touch added to the pastries creating a fun, delicious treat.
“FoliePop’s was born out of the desire to offer high-quality pastries that are a testimony to authentic French tradition and excellence while allowing the freedom to customize flavors and textures to suit the consumer’s tastes,” says Executive Pastry Chef Chassonnery, the inventor of the FoliePop’s pastry.
Recently opened in September, FoliePop’s has created a new type of customizable menu with the customer at the forefront, “you are invited to be “your own chef” by choosing the right mix for the three different components that make up a FoliePop,” says Chassonnery.
What Makes a FoliePop?
The FolieBases: hollow cup-shaped vessels made of a pastry: madeleine, brownie, croissant, or hash brown.
The FolieCreams for the filling: chocolate, mango, strawberry (sweet options), and croque monsieur, smoked pulled brisket or lobster & shrimp (savory options) – perfect for breakfast or lunch.
The Pop’s: a chocolate sphere filled with homemade coulis, which is meant to be cracked before enjoying the pastry. The savory options are covered in melted cheese instead of the Pop’s on top.
The Pop makes the pastries genuinely unique, fun, and creative—the final element that gives the FoliePop’s an interactive and flavorful finish.
As our "phones eat first," FoliePop's provides the perfect interactive experience your Instagram will appreciate. Not only have they created a delicious, unique menu, Foliepop's has also thought about the customer experience. Remember, the customer is at the forefront of this pastry shop, and you are in control. From ordering what you want by mixing and matching flavors, how you want, via a QR code on your phone or on the kiosk, and when you want, breakfast or lunch, "we want people to feel free to be themselves," says Chassonnery and D'Andréa. Watch your pastry being made, and you'll be given a metal spoon once your order is ready. Now you're ready to pop!
The endless flavor combinations, 512 to be exact, a homage to Austin’s area code, will have you coming back for more and more. As FoliePop’s offers the same menu all day, every day, you have the opportunity to mix up your recipe or stick to your favorite combination! Where else can you be your own pastry chef?
Add Some Parisian Flair to Your Holiday Celebrations
As the holiday season is in full force, you'll be welcomed with warm, seasonal cheer, as well as brand new items! Chassonnery and D'Andréa have created a stunning "La Bûche," a French Christmas Cake. Serving 6, or just 1, no judgment here, this cake exudes luxury and indulgence. Made from milk chocolate mousse, a creamy salted caramel, and a Madagascar vanilla cream sitting on a crunchy honey and hazelnut biscuit base, this cake will give your holiday party that extra added special touch. The cake is topped with seasonal Pop's flavors either mango and passion fruit, and chocolate.
FoliePop's also provides catering options for your next special event, from weddings, family gatherings to corporate meetings and events, perfect for the holiday season!
Two Gifted Culinary Minds Coming Together
Chef Antoine Chassonnery
Chef Antoine Chassonnery is a world-renowned professional French Pastry Chef with outstanding accolades under his belt. He was trained by the best pastry chefs in France and received some of the world's finest-in-class patisserie training. Chassonnery was named 1 of 2 most talented Pastry Chefs in the Middle East and has worked as Executive Pastry Chef in the luxury hotel St. Regis in Bora Bora and The Intercontinental Hotel Group in Dubai.
Chassonnery was born with culinary excellence running through his blood. Hailing from a line of influential chefs & culinary inventors in France, including his grandfather Auguste Pralus, crowned as the prestigious "Meilleur Ouvrier de France, Patisserie" (Best Craftsman of France, in the pastry field) in 1955. His grandfather was the creator of the famous French pastry, the Praluline, which clearly shows Chassonnery was made for this; it's in his blood.
Chef Kévin D'Andréa
Chef Kévin D'Andréa, the Executive Pastry Chef at FoliePop's is a young chef with remarkable talent and skill. D'Andrea was a finalist of the popular culinary TV show "Top Chef France" in 2015. He then went on to win "Best Young Chef of 2016." 2016 also saw his very own restaurant, Mensae, win the award for "Best Bistro in Paris." Talented is an understatement when it comes to describing D'Andréa. Trained by the legendary Michelin Star Chef Alain Llorca at the Hotel Belles Rives in the French Riviera, ignited his inner passion for working in the culinary world. Onward and upwards, D'Andréa worked at the world-famous Hôtel Plaza Athénée with Chef Alain Ducasse and went on to work at the prestigious 3 Michelin Star restaurant Le Meurice with Chef Yannick Alléno. Excelling in the Paris food scene, D'Andréa went on to work at the iconic London restaurant Bob Bob Ricard. In 2017, he moved to the USA, where he served as the Executive Chef at La Villa in Houston.
On the off chance, Chassonnery and D'Andréa met. The rest is history, "the FoliePop's team was convinced that Chef Kévin was the missing piece to bring FoliePop's to the next level," says CEO Audrey Sigoure.
FoliePop’s has created a never-before-seen concept which nestles perfectly in this vibrant city, “Austin has an entrepreneurial spirit unlike any other. Coupled with the family-friendly ambiance of the Galleria, we knew this was the perfect place to begin this exciting new venture,” Sigoure goes on to say. It’s the perfect treat for any time of the day. Take my word for it; it’s a moment, a feeling, a bite you’ll remember for days, months, even years.
13420 Galleria Circle, Suite A-140, Bee Cave, Austin TX, 78738