Specialties
Call now for catering or special event orders!
History
Established in 2019.
Recette, meaning "recipe" is exactly what we are -- a bakery that strives to create the best recipes possible for our beloved treats. With over 20 years of experience in baking, founder Jenny McCoy, has perfected her recipes.
We launched in Spring 2019 with our favorite, dessert -- canelés. Steeping in tradition (and vanilla beans), the canelé originated in Bordeaux, France. Canelés are made of a vanilla custard that is baked in special copper molds, coated with a thin layer of organic beeswax, until they achieve their signature dark, crispy exterior and soft, creamy interior. Aside from the original vanilla bean flavor, we offer an array of ever-changing seasonal canelé flavors.
Each one of our pastries are made by hand, in keeping with the artisanal nature of well-crafted food. All of our ingredients are sourced from local farmers and growers whenever possible. You can find us at a nearby farmers market and the occasional pop-up, or call us direct for special orders.
Meet the Business Owner: Jenny M.
Just after graduating from high school, Jenny enrolled in the Baking and Pastry Program at Chicago's Kendall College, on a whim. Knowing she wasn't ready to enter college proper, she decided, "If I like baking, I'll have a job; if I don't, I'll know how to cook--where's the harm?" Lucky for Jenny, she fell in love with the kitchen and landed positions in a variety of Chicago's top restaurants, including Charlie Trotter's, Blackbird, Gordon and Bittersweet Bakery. It was in these kitchens where Jenny learned to refine her palate and develop her talent for composing seasonal desserts.
From there, Jenny went on to lead the pastry departments for many other incredible chefs in New Orleans and NYC, such as Emeril Lagasse, Tom Colicchio, Marc Forgione and Missy Robbins. She's written two cookbooks, Jenny McCoy's Desserts for Every Season and Modern Eclairs: And Other Sweet and Savory Puffs. Aside from baking and writing, Jenny spent several years sharing her expertise with