Permitting concerns made moving the small firm into a permanent space difficult,
and Smith had to navigate red tape while using a shared kitchen to do a pop-up.
Smith ultimately triumphs. She believes the 1,300-square-foot shop is perfect for baking and croissant-making workshops
because Tante Marie's past students, including Smith's mother, remember it.
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The menu includes sweet and savory danishes, including a potato-herb variation.
Smith hopes to launch fall with a pumpkin cruffin.
Smith will always serve one vegan and one gluten-free pastry dish, like her banana-cinnamon coffee cake.
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