​Lya & Jeff Becnel are two culinary professionals with a combined 24 years in the restaurant industry working throughout the US and Europe.      

Lya Becnel attended Le Cordon Bleu London & worked at Windows on the World, Wiltons, & The Capital Hotel in London, England; Tompkins Square Bakery, in NYC; The Grand America Hotel and Fresco Italian Cafe in Salt Lake City, UT; The Spielweg Romantik Hotel in the Black Forest, Germany.

Jeff Becnel attended The Culinary Institute of America in Hyde Park, NY & has worked at The French Laundry in Napa Valley, California, Guy Savoy in Las Vegas, The Capital Hotel in London, England (under Chef Eric Chavot), Maestro, Tyson’s Corner, VA (under Chef Fabbio Trabocchi), & The Spielweg Romantik Hotel in the Black Forest, Germany; In New Orleans at Comander’s Palace, Restaurant Stella, 7 on Fulton (under Chef Michael Sichel), & Restaurant Luke (under Chef John Besh).

Their first child is Sophie (now 5 years old) and like the name says is very tiny. Of course they would like what they do to reflect two of their biggest loves in life, sweet little Sophie and making pastries.

The Becnels aim to carve out their own slice of the New Orleans food scene; with combining those two loves.  Doing so by providing unique modernized versions of classic New Orleans pastries and some other regional gems from different parts of Europe.

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