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Monique and Paul FeybesseChefs & lovers of French cuisine. The machines behind Tarts de Feybesse. Savory & Pastry techniques.

SoMa, San Francisco, CA, USA

BIO

Born in San Francisco, Monique Feybesse has cooked at Michelin-starred restaurants in the Bay Area (Madera*, Masa's *, Ninebark), New York (Atera **), Copenhagen (Geranium ***), and Paris (Ledoyen ***). She headed her own culinary teams afterwards at Murray Circle in Sausalito and Robert Sinskey Vineyards in Napa. In 2021, she relaunched Tarts de Feybesse, her pastry business that has taken off solely through social media and word of mouth.

SUBSCRIPTION OPTIONS

CLASSIC FRENCH TECHNIQUES: SAVORY AND PATISSERIE

$10.00/MONTH

  • Access to 1-on-1 messaging through Tastemade
  • 2 Free livestream experiences

SF ONLY: CUSTOM PASTRY BOX FROM TARTS DE FEYBESSE

$55.00/MONTH

  • Access to 1-on-1 messaging through Tastemade
  • 2 types of bread
  • 1 small tart
  • 1 preserve
  • 1 bag of financiers
  • Personalized card

MAKER FEED