37 YEARS — 9ÈME ARRONDISSEMENT
The kitchen on Rue de Maubeuge, where Claudine Mercier has signed every recipe card since 1987.
A 37-year-old Parisian atelier — copper, marble, flour, and the quiet discipline of a MOF-trained chef — now shipped, fresh, to American homes.
Read the Atelier's StoryThe Founder
Claudine Mercier trained under a Meilleurs Ouvriers de France pâtissier in Lyon, then opened her own door in 1987.
Claudine Mercier was fifteen when she first walked into a pâtisserie in Lyon and decided she would spend the rest of her life at the marble. She apprenticed under a Meilleurs Ouvriers de France pâtissier for nine years, then moved north to Paris, where in 1987 she signed a lease on a narrow shopfront at 14 Rue de Maubeuge, in the 9ème arrondissement. The door is still the same door. The marble is still the same marble.
She has never franchised. She has never sold a recipe. Every croissant, canelé, and kouign-amann that leaves the atelier is shaped by a hand she has trained, on a bench she has worn smooth. When a box ships from the New Jersey fulfillment center, the recipe card inside was written in her hand — or copied, verbatim, from one she wrote.
“I wanted to make pastry the way my teacher made it,” she says. “Slowly, and with no shortcuts. If the door is right, the work is right.”
— Claudine Mercier, Chef & Founder
Six Chapters, 37 Years
From a single Paris boutique to a nationwide name — without ever leaving the 9ème.
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Ch. 01
1987
A door opens on Rue de Maubeuge
Claudine Mercier opens Chez Claudy in Paris's 9ème arrondissement. The first menu: twelve viennoiseries, six tartes, and a single signature mille-feuille.
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Ch. 02
1994
MOF recognition
Claudine is named Maître d'Art by the French Culinary Academy, a distinction honoring the country's finest craft instructors.
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Ch. 03
2008
First American wholesale account
A New York tasting menu asks the atelier to ship viennoiseries weekly. Within a decade, 140 Michelin-starred and Michelin-recommended kitchens follow.
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Ch. 04
2019
USDA-certified e-commerce shipping
Chez Claudy becomes the first French patisserie approved to ship temperature-controlled pastry nationwide to American homes.
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Ch. 05
2022
Carbon-neutral fulfillment
The New Jersey fulfillment network achieves carbon-neutral shipping across all 50 states, end to end.
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Ch. 06
2023
Meilleure Pâtisserie Artisanale
The French Culinary Academy names Chez Claudy winner of the 2023 “Meilleure Pâtisserie Artisanale.” Bon Appétit lists the atelier in its 2022 and 2024 “Best Mail-Order Pastries” features.
By the Numbers
The scale behind the craft.
- 42 Pastry chefs, chocolatiers, and logistics specialists across Paris and New Jersey
- 1.2M+ Pastry boxes produced and shipped since 2019
- 4,800+ Verified five-star reviews — 4.92 average across Trustpilot and Google
- 140+ Michelin-starred and Michelin-recommended wholesale partners
The Team
Forty-two hands. One recipe card. Meet the people who shape every box.
From the chocolatiers tempering at four in the morning to the logistics specialists routing last-mile deliveries in New Jersey, the atelier is a single, deliberately small operation. Read their names, see their benches, and meet the team that has been shipping French pastry to American homes since 1987.