More than just Patisserie

Nowhere in the world there is such a high-quality and creative patisserie as in Paris. A centuries-old tradition is cherished here and maintained, but also constantly refined by innovative influences. to bite During a visit to Paris without the experience in perfect macaroons, rum baba, Fruit Tartlets or eclairs, you certainly missed something essential of the French way of life.

Only the best ingredients

We do not want to be close to the original, we want the original. Therefore, the Rocaille exclusive partner of Valrhona, the renowned chocolate manufacturer from France. We use only chocolate this manufacturer. The cream we get from France, because there are no German products of comparable quality. The best ingredients have a lot of flavor, so we use, in comparison, very little sugar and naturally need no flavor.

Alexandra Wende

Alexandra Wende – trained at the renowned Parisian gastronomy school “Le Cordon Bleu”. Completion in May 2014, the large degree of “haute cuisine” and the “Pâtisserie” as the year’s best and with the special distinction “mention bien”. It was followed by the employees in LAZARE (Bistro of 2015 by *** Chef Eric Frechon) and in the Pâtisserie de Cyril Lignac, Paris and other training on the classic French patisserie at the major hospitality school Ferrandi, Paris. On her return to Dusseldorf, in summer 2015, and successfully passing the German confectioners Master examination before HWK of Cologne in January 2016, Alexandra turning pleased now to be able to perform their own patisserie in the heart of Dusseldorf. For Alexandra turning sustainability and the conscious and respectful handling of raw materials is very important. Seasonal and regional products are preferred industrially produced raw materials particularly from animal production are consistently rejected and more than replaced by animal- and environmentally friendly alternatives. This approach ensures a finest taste experience – of course – in the nicest robe.

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