Notre histoire
A tart is a small
occasion.
MIRABELLE started with a simple belief: dessert should mark the moment. So we bake in small batches, from scratch, every single morning — no freezer, no shortcuts — and when the day's tarts are gone, they're gone.
Every morning
The daily ritual
5:30 a.m.
The shells
Butter and flour become dough; dough is rolled, fluted, and blind-baked until it snaps.
8:00 a.m.
The creams
Custards, mousses, and creams are piped while the shells are still cooling — lemon, chocolate, pistachio, vanilla.
10:00 a.m.
The case
Whole tarts are sliced into eight, boxed for orders, and the rest go into the case until they're gone.
“Baked before sunrise, gone by sundown.”
Order today's bake