A micro-bakery in Kennett Square is an homage to French pastries and culture. Lola Pâtisserie is not the first project of Culinary Institute-educated Kallista Pluciennik. She’s always loved baking, but it was a high school assignment that introduced her to her passion for the French baking method, writes Steven Hoffman for the Chester County Press.

Her first storefront was in Scranton, which proved itself successful, even during the onset of the COVID-19 pandemic. When she and her boyfriend moved to the Philadelphia area, they found the Kennett Collaborative as a place for Lola Patisserie to call home.

The elegant space has a Franco-inspired design and only five employees. Pluciennik says she aims to ensure that no pastry goes to waste.  

“I would rather sell out than have to throw things away, or discount things that are maybe a day old. I’d rather everything be fresh, and everything be sold day-of, and then we’ll start new the next day,” she said.

The best-selling item is the macarons. Other popular menu items include the canelé, a tiny rum cake with caramelized vanilla.  Pluciennik says that some customers want to come in and try everything, so she tries to mark them at a fair price. Her favorite item is the seasonal tart, which changes filling flavors on a monthly basis.  

Read more about the Kennett Square micro-bakery in the Chester County Press.  

How to make a canelé, according to SAVEUR Magazine.