Le Jardin Sucré | The Cream of Pastry | Paris Gourmet

Text by Charline Gatinel 

Partners in life as well as in the pastry kitchen, Mélanie and Arnaud have made pastry their favorite playground since 2012. As persistent as they are creative, they never stop reinventing themselves and shining a light on craftsmanship in their Le Jardin Sucré.

It is the best-known square in Cernayla-ville, and perhaps even in the Vallée de Chevreuse. And although it is the one and only square in this Yvelines village, Place Paul Grimault undoubtedly owes its fame to the pastry shop Le Jardin Sucré. 
Who is behind this gourmet address? Mélanie and Arnaud Mathez, two dynamic enthusiasts. “We didn’t take our studies further because school wasn't exactly our thing and we wanted to do something real. We both obtained a BEP in sales and a vocational baccalaureate in commerce. Arnaud then went on to do a BTS in sales management and a degree in mass distribution. As for me, I completed a one-year CAP in pastry. What happened next is unusual: no time spent in prestigious houses or formative experiences with M. O. F. s, no. Barely 22 years old, the duo turned their home kitchen into a makeshift pastry kitchen. The objective? To whip up choux pastries and other desserts for Arnaud’s uncle’s restaurant. Quite naturally, in search of space, they looked for premises in 2012 and took over a small shop in Cernay-la-ville, the area they are both from. And although it was only meant to serve as a kitchen, the project became something else entirely.

“There was room to turn it into a shop. So we decided to create one, equipping ourselves with a refrigerated counter and a nice display case because we were on a main street."  A few macarons and some choux later, Le Jardin Sucréwas born. Hardly surprising when you understand what drives the couple. “Beyond pastry, we have a shared passion: entrepreneurship. Long before this project, whatever happened, we knew we had to start a business together. This shop was simply the perfect link to combine our two passions."

Beyond pastry, we have a shared passion: entrepreneurship

To carry out their mission, as good self-taught artisans, they read and experiment on their own, with the determination that characterizes them. Their starting point is simple: too many baker–pastry chefs work with poor-quality products; it is essential to make high-quality, fresh treats insmall quantities. Thanks to this shop window and, without a doubt, the quality of their creations, locals quickly got on board. Demand is such that the pastry kitchen became too small. Go-getters, Mélanie and Arnaud immediately seized an opportunity. “We were able to take over the shop just opposite, which had a larger space. Today it’s in this pastry kitchen that we make absolutely everything."

“Everything” includes the pastries sold in Cernay-la-ville but also in the Paris shop, opened in 2017, as well as in the chocolate shop that opened in 2024. “Nestled in the heart of the Auberge SaintPierre, an abandoned building over  300-years-old, located not far from Cernayla-ville, the chocolate shop houses a tearoom so that customers can taste our creations."

On the menu, fittingly: individual pastries that change with the seasons and arrivals, but also travel cakes, loaf cakes, flans and even the Flankie. “It’s a clever mix between a cookie streusel and a flan custard, and to top it all off? Some praline. ”Not to mention THE nostalgic signature offered since 2018: a tart hiding a runny hazelnut center. The following year, another best-seller came out of the oven to the great delight of regulars. “Our pistachio–orange blossom tart works wonderfully. It’s partly thanks to it that we became known, especially in  Paris where we were new on the scene.

For 5–6 years now, we've never removed this runny tart concept from the menu and it’s something we won’t be able to do. We’ve already had negative comments when there were none left in the shop, so we can’t even imagine what would happen if we stopped production…”

Our pistachio-orange blossom tart works wonderfully

To imagine the pastries of tomorrow, bold artisans work hand in hand. “We are not supported by anyone and work independently because we know exactly where we want to go. We are very complementary and versatile, so we can both find ourselves in the pastry kitchen trying new things after tastings done at the restaurant, for example; anything can inspire us.”Autonomous, yes, but always with altruism and sharing. “There are often a few people from the team who taste with us and help us make the preparations. We are keen to involve the staff so that we can discuss things, it’s important to us.

 Sometimes we even set them challenges to come up with future creations. It’s a great moment to share with them. When it comes to ingredients, the pastry chefs lean towards local, but not at any price. “If we find what we need nearby, even better, but we don’t want to use local just for the sake of it. We do our best, but above all, we prioritize taste and quality. Feeling also comes into play, especially with the producers or suppliers who source French products. Generally, we choose organic pistachios and citrus fruits, French peanuts and hazelnuts that come from the surrounding area.” But if there's one ingredient on which they do not compromise, it’s chocolate.

“In our pastries, we select it according to the pairing we want to create: acidic, bitter, fruity… there are a multitude of flavors and Valrhona’s is perfect paired with our Macaé tart but also our bars and candy. It has a strong cocoa taste, is very indulgent and pleasant on the palate.” While the couple is keen to delight taste buds, above all they want to bring back meaning. “At a time when no one communicates anymore, when everything is skimmed over, when everything has to be fast, we want to put the spotlight back on sharing and generosity. To do this, we design substantial cakes that can be enjoyed with family or friends. We have a beautiful country with wonderful raw materials. We really want to bring meaning back to all this and above all, restore this country’s former glory.”

The key to success according to Mélanie and Arnaud
“Being highly motivated is essential. The fact that there are two of us helps enormously. On your own, it’s a bit more complicated. It’s also important to be well supported and to know howto be honest with yourself, as well as not making fun of people and remaining sincere. Lastly, consistency plays a key role."