If you join a Taste of Liverpool Food Walking Tour you get to meet so many fab independents – 6 in fact! They include Emilie and Isidore (owners of La Boule Doree).

 

Tell us about you:

The chef and I come from Paris. We are both fond of pastries and bread: the chef, as a professional “artisan” and me, as a gourmet! A couple of years ago, we felt in love with the city of Liverpool and its surroundings: its interest in food and its dynamic life style. We both looked for some changes in our professional/personal life: So here we are, trying this new adventure abroad!

Your business

La Boule Dorée is a french pastry located in Liverpool city centre: we are specialised in handmade “choux à la crème”, cream puffs, with different flavours. We also bake other sweetnesses like cookies or tartlets, and recently bread too.

The concept is to refashion the choux, an old french pastry, and to introduce to Liverpool City the 2020 version of cream puff: more flavours, and not only vanilla pastry cream as usual; more crisp, adding a cracker made of brown sugar and butter during the cooking; more design, with colourful “hats” made of almond paste.

What you enjoy most about running your business:

Running your own business is a challenge, especially nowadays. But the people’s reaction when they first see our pastries, and their satisfaction when they taste its then: it’s so pleasing. It’s worthwhile and rewarding to give people some sweetness: everyone needs treats!

Your thoughts on the local independent food/drink scene:

We first felt in love with Liverpool City thanks to its very dynamic life style: the city is full of places to eat and drink. You can find so many different specialties, whether you want Asian, Italian, Indian, Latin or typical English food… It could be hard to make a choice! Pubs and drink places are also very welcoming, with different atmospheres.

Your customers favourite food served at La Boule Doree:

Hard to say! I would say Nutella chou for chocolate lovers; Speculoos chou for adventurers; and Pistachio chou for classic ones.