Costeauxﾒs dessert cakes features candies on the top shelf, full size dessert cakes on the second shelf and individual pastries on the bottom shelf. The princess cake (center), a recent product introduction, is made with three layers of chiffon cake filled with Bavarian cream, raspberry conserve and whipped cream all topped with marzipan.
The pies, cookies and coffee cakes display.
The recent renovation exposed the buildingﾒs concrete wall that the designer worked with to recreate a French feel, consistent with the bakeryﾒs roots.
Some aspects of bread production are still done by hand to maintain product quality.
Cinnamon raisin nut bread production.
Hamburger bun production.
Costeaux has added automation when possible as long as it does not affect product quality.
Baguettes are scored by hand before being moved into the deck oven via an oven loader.