La Maison Tachon

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La Maison Tachon Brooklyn-based dessert shop blending French pastry with global flavors. Online orders • Wholesale • Every Saturday at Oak & Iron Bar in Greenpoint 🍰

I made this little black sesame tart for last Saturday 🖤Almond sugar dough, honey sponge cake with black sesame, black s...
09/08/2026

I made this little black sesame tart for last Saturday 🖤

Almond sugar dough, honey sponge cake with black sesame, black sesame ganache, black sesame paste, and white chocolate namelaka.

I really liked how it turned out! 🤤

Life is better with little treats 🤤
08/24/2026

Life is better with little treats 🤤

We are taking a little break 🌿It has been a busy year and I have not really stopped, so I am closing for a few weeks. No...
07/24/2026

We are taking a little break 🌿

It has been a busy year and I have not really stopped, so I am closing for a few weeks. No Saturday Oak & Iron until August 22, and I will be back that day with a small menu.

We are going to Japan for the first time, I have been wanting to go for years and I am very excited 🇯🇵

The website stays open the whole time. The earliest date I can take preorders for is August 28, so if you know you need something for a birthday or a dinner, go ahead and place it now!

I will still be reachable by email, text or DM, just slower than usual 📩

Also, if you have been to Japan, drop your recommendations in the comments 🍜 I am taking notes.

See you end of August 👋

Fig tart made with sugar dough, hazelnut paste, fig compotée with honey and fresh fig on top!I am in love with figs, I u...
07/02/2026

Fig tart made with sugar dough, hazelnut paste, fig compotée with honey and fresh fig on top!
I am in love with figs, I used to eat them directly from the tree back in France. We had a tree in the field close to my parents’ house 🏡

Caramelized onions with balsamic vinegar and honey, roasted tomatoes with thyme.First savory tart for La Maison Tachon a...
07/01/2026

Caramelized onions with balsamic vinegar and honey, roasted tomatoes with thyme.

First savory tart for La Maison Tachon and we love it! Maybe I’ll keep it on the menu for the whole summer 👀

Raspberry pistachio financiers ☀️
06/11/2026

Raspberry pistachio financiers ☀️

Trying to decide the menu for this Saturday so I am scrolling some pictures and videos.Last picture is me enjoying my be...
06/03/2026

Trying to decide the menu for this Saturday so I am scrolling some pictures and videos.

Last picture is me enjoying my best life during a 3 days break in Miami!! ☀️

You thought I was going to say I love what I do only for the pleasure of eating as much pastry as I want... well I admit...
05/27/2026

You thought I was going to say I love what I do only for the pleasure of eating as much pastry as I want... well I admit that is one of the perks!!
But it is mostly because it allows me to keep control over the quality of my products and maintain an authenticity that matters to me.
And this is what part of my day looks like sometimes: testing sessions, I taste, I start over, I get it right or not (so you’ll never see it if I don’t like it, or maybe once but never again).
Nothing goes on the Saturday table without going through this first or without me being sure that you are going to love it. It’s sometimes frustrating, but I want to offer you something I am truly proud of.
And what is more satisfying than seeing your smiles on Saturdays and especially seeing you come back because it was so good 😋

This week I am putting the lemon tart in the spotlight. It is apparently one of the favorite desserts of the French (not...
05/21/2026

This week I am putting the lemon tart in the spotlight. It is apparently one of the favorite desserts of the French (not my mom’s though, but she also actually prefers milk chocolate over dark chocolate so I don’t know if we should trust her lol). But let’s get back to the tart, which combines acidity and sweetness perfectly. This one is a little special because once again I added my own touch: a thin layer of almond praliné at the bottom. I love that! And don’t forget that I make the tart shells by hand with nothing but the strength of my own arms 💪

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Brooklyn, NY
11222

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