About Us
The taste of France, in the heart of Lebanon
Stéphanie Pâtisserie brings a taste of France to Dbayeh — a haven for pastry lovers, where originality, exceptional quality and a touch of sophistication meet.
The Film
Inside the atelier
The House
A unique luxury pâtisserie concept
This unique luxury patisserie concept blends originality, exceptional quality and a touch of sophistication, truly reflecting the spirit of French patisserie. Each sweet creation is a delightful masterpiece, lovingly crafted with care to offer an authentic French experience to our customers.
Here, traditional classic pastries meet a modern approach, creating the perfect union between tradition and contemporary freshness. It is where the taste of France comes to life in a warm setting, taking you on a delightful, leisurely journey, faithful to French tradition.
Chef
Stéphanie
Graduate of Ecole Ducasse, Paris.
Biography
It began with a bouquet of aromas
Caramel, chocolate, lemon, orange blossom, mint, orange, vanilla… a mix of sweet fragrances invaded our home when Mum was preparing the succulent cakes whose tricks and secrets I am still using — they go back to her grandmother.
« MAMI JAENNETTE »
My little four-year-old nose already appreciated this bouquet of aromas, and I was seduced by the world of pastry-making — especially as I took part in it. As the years went by, my passion grew. I even had the opportunity to take part in several pastry training sessions such as Ferrandi, Paris.
After my French Baccalaureate, I was determined to learn all I could about food, so I specialised in nutrition and obtained a Bachelor's degree with honours from the Lebanese American University (LAU). But it wasn't my vocation. For me, eating isn't about growing up — it's about indulging yourself.
To work or to continue? It was a dilemma. It didn't take me long to find the world's best cooking and pastry school in Paris — Ecole Ducasse. There, an unparalleled opportunity to work alongside the best pastry chefs in the industry presented itself. I refined my skills in pastry-making, creativity and management, and today I'm proud to say I'm a graduate of the Ducasse school, with my own patisserie where I put into practice everything I've learned.
My career has been enriched by valuable experience at Café Louis Vuitton, Hôtel Saint James Paris and Hôtel Cheval Blanc Paris. These extraordinary opportunities helped me merge two of my passions: pastry-making and the world of luxury fashion. My role was to help create exquisite pastries that reflected elegance and refinement — a journey into tastes, colours and pleasure, undertaken to offer my customers exceptional cakes and desserts.
Timeline
The journey
- Age 4
Mami Jeannette's kitchen
Caramel, chocolate, lemon, orange blossom, mint, orange, vanilla — the bouquet of aromas that began everything.
- Ferrandi
Paris, France
Several pastry training sessions taken as the passion grew from a home ritual into a craft.
- LAU
Bachelor in Nutrition, with honours
After the French Baccalaureate, a determination to learn everything about food. Rigorous — but not the vocation.
- Ecole Ducasse
Paris, France
The world's finest cooking and pastry school. Skills refined in pastry-making, creativity and management.
- Paris
Café Louis Vuitton · Hôtel Saint James · Cheval Blanc
Experience alongside dedicated, talented teams — where pastry-making and the world of luxury fashion met.
- Today
Dbayeh, Lebanon
Her own pâtisserie, where everything learned is put into practice for her customers.