If it is not the aroma of freshly baked and breads baking wafting from the kitchen, then you have its English owner Lisa Pagnoux welcoming you with a smile and spoking with a local accent.
“After 10 years in the country, I now cannot help but end my sentences with a la,” she said during a review at the speciality bread and cake diner as we sat down.
The neighbourhood bakery specialising in French bread and pastries is set in a simple, laid-back style with large photographs of its popular range of Continental and healthful breads on the walls.
Baskets of breads on white and red chequered napkins are neatly arranged and displayed on the shelves.
Some of these are the baguettes, Nine Grain Bread, Country Wholemeal, Muesli and Mixed Fruits Breads and Farmhouse White.
Also on the shelf are flavoured breads such as the Vege Bread, Sundried Tomato Bread and Garlic and Herbs Bread.
The bestsellers - the croissant and choc croissants - are arranged on trays at the cashier's counter.
“The outlet's story begins with the croissants. Thomas, my husband is French and he wanted his French-style breads and pastries. It was really difficult to find good French breads here.
“Local breads are way too sweet. So we started off small by making croissants and baguettes in the Ampang outlet four years ago,” she said, adding that there was a newly opened outlet in Damansara.
Initially, Thomas’s father who used to be a gourmet chef in France did the baking.
But a young and passionate local Chef Hero Low Wen Fatt has taken over since two years ago.
“Hero heard about us from his friends and came to us to learn and work here. He proves that good breads can also be baked by local bakers with good European ingredients followings its method with an expert touch. He is doing a fantastic job,” said Pagnoux, introducing the 23-year-old.
Hero joined the outlet even as he was training at the Malaysian Institute of Baking.
”I joined to get the experience of baking good breads and I have learnt a lot since then,” Low said.
He said an important lesson he learnt was not to compromise on quality.
For example, the outlet's croissant is folded with pure butter and dough in 27 thin layers for that light and flaky texture.
“Our croissant is not doughy and stick to the teeth as you munch on it.
“Instead it is flavoured with enough butter for the perfect taste, you don't need to slap butter onto it when you eat,” he said.
Other pastries catered for local taste are the Curry Puff and Sausage Brioche and there are other pastries such as quiches and typical French teacake, Madeleine.
The cakes and pies are also big in taste.
Some these are the Apple Pie, Strawberry Tart and the Lemon Tart.
With one bite, the Lemon Tart awakens the taste buds with a fresh burst of lemon that slowly subsides into a pleasant, citrusy flavour, urging you to take another bite.
“The right taste can only be acquired with the correct blend of cream and lemon for the tart,” Pagnoux said.
Another interesting selection is the Créme Bruleé with Choc Mousse.
The huge serving comes with a crème bruleé base on a heap of creamy but light chocolate mousse.
However Pagnoux's personal favourite is the Chocolate Mousse.
The light and fluffy dessert is made of 70% Belgium chocolate and cream.
“I am a chocolate person but at the same time, I am always dieting so this recipe is light enough for me to enjoy chocolate,” she said.
The outlet also serves decent English sandwiches including breakfast and lunch menus.
It also caters for parties and events.