Good coffee shops pay a great deal of attention to their coffee. From selecting the right beans to perfecting the extraction, every detail counts.

But expanding a strong selection of pastries often brings with it a very different reality: early trips to the bakery, finishing off the baking during the morning rush, inventory management, and food waste at the end of the day. These are tasks that, without us realizing it, take time and energy away from what baristas truly excel at.

What began as a breakfast platform evolved into Gérard Bakery, where Marion and Philippe perfected artisanal Scandinavian buns that help coffee shops offer premium pastries with the same quality and attention to detail as their coffee, without the operational burden of running their own bakery.