About Abigail

As a Pastry Chef, Abigail's fascination with chocolates and pastry is born from her French heritage.  Abigail completed her formal pastry training in Paris, undertaking an intensive apprenticeship before specialising in Pastry, Chocolate and Plated Desserts and working at the luxurious 5 Star Plaza Athenee.  Over the course of her career, Abigail has worked in all aspects of pastry arts, from chocolate to fine dining. 

In 2016, with the help from her sister and Pastry Chef Julien Berthaut, Abigail started up Le Choux, with the desire to bring classic Parisian patisserie to London's food markets.  Seeing a gap in the market for quality choux pastry, Abigail created a range of choux buns, Paris- Brest and eclairs.  The pastries proved so popular that since, Abigail and her team have been part of London's booming food scene, taking parts in markets and events with Kerb, pop- ups around London, Sourced Market, Partridges Fine Foods and supplying to the luxurious food department store Fortnum and Mason.  

Abigail finds constant inspiration in her travels, especially Italy, and after having spent many years working and living in Venice, Abigail's desire is to combine French patisserie savoir faire (know how) with the Italian love of fresh produce and quality ingredients.     

Le Choux

We use sugar as an enhancer, but not as a main ingredient.

Our central focus with Le Choux has always been flavour above everything. To create choux that are fresh, served on the day they are made, ensuring that they are as crispy on the outside as they are soft on the inside. Our fillings are always full of flavour- chocolate that hits you like chocolate should, all notes of caramel, sweet and salty hazelnuts, raspberries with added confit to balance the acidity. We don't use more than two or three flavours together because we don't want to overcomplicate the tastes.  

Photo courtesy of Joyce Wang

Photo courtesy of Joyce Wang

Le Choux combines our passion for artisan methods and great ingredients. We use ethically sourced dairy, milk and double Jersey cream from The Estate Dairy. We crack large, free range eggs from The Good Fellas before hand piping our choux one by one. We make our fillings using high quality chocolate, dark caramels, Madagascan Vanilla pods and decorate our choux with fresh fruit and nuts. We use sugar as an enhancer, but not as a main ingredient. We stay away from unnatural preservatives, colourings and gelatine.  This means our choux are always fresh and vegetarian friendly.