Camille “Cami” Roux was born in Paris with flour in her hair and a healthy skepticism of culinary dogma. She grew up around neighborhood boulangeries that treated crust and crumb like religion—but what stuck with her wasn’t rigid tradition. It was the quiet precision: good butter that actually tastes like milk, patient fermentation that builds flavor for free, and desserts that know when to stop before they get cloying. After moving to the Bay Area, Cami trained in a bread-and-pastry scene obsessed with texture, naturally leavened doughs, and seasonal fruit—Tartine energy, minus the martyrdom. She became known for loaves that sing when they cool, jammy tarts with clean edges, and “how is this so good?” weeknight pastries made with a few smart shortcuts. Her motto is high impact, low fuss: splurge where it counts (butter, salt, time), streamline the rest (sheet pans, one bowl, cold-proofing). If it doesn’t improve flavor or structure, it doesn’t earn a step.
Recipes
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Zucchini & Chèvre Gâteau Invisible
This 'invisible cake' is a Parisian café window staple that relies on a single trick: slicing zucchini paper-thin so it melts into a savory, browned-butter batter. The result is a lacy, stratified slab punctuated by bright pockets of goat cheese. It looks like high-level French pastry architecture, but the mandoline does all the heavy lifting.
Browned Butter & Peach Rustic Scone Slab
Individual scones are a fussy affair that often result in a crumb tight like a bad alibi. We bypass the biscuit cutter entirely, employing a few rustic letter-folds before pressing the dough into a single, craggy slab. Browned butter shards and fresh July peaches melt into the lacy layers, proving once again that we're not suffering for brunch.
Heirloom Tomato & Sharp Dijon Tart
The quintessential French café lunch, stripped of fuss but completely uncompromising on texture. A shatteringly crisp, blind-baked butter crust acts as a waterproof shield for sharp Dijon, nutty Comté, and heavy summer tomatoes. We aggressively salt the fruit and bake the pastry dark—because nobody wants a soggy, tight crumb.
Brown Butter, Swiss Chard & Gruyère Savory Pascade
A Pascade is a caramelized, puffed oven-crêpe hailing from the Aveyron region of France. Think of it as a savory Dutch baby with a serious café attitude, built on a ridiculously simple quick-batter. We blister earthy Swiss chard in browned butter, pour over a high-hydration batter, and bury it in nutty Gruyère for maximum crispy, lacy edges.
Crispy-Edged Croque Monsieur Croissant Strata
Day-old croissants deserve better than the trash bin. We are soaking them in a sharp Dijon and Comté custard to build a high-impact, low-fuss brunch bake. The result is the aggressive crunch of a Parisian croque monsieur with a tender, wobbly center—because we're not suffering for brunch.
Brown Butter & Sweet Cherry Sourdough Bostock
Bostock is the ultimate café cheat code—a brilliant French baker's trick for transforming yesterday's bread into today's almond-crusted triumph. We’re taking thick slices of day-old sourdough, soaking them in a sharp citrus syrup, and spackling them heavily with brown butter frangipane. Push fresh sweet cherries right into the cream before it hits the oven; they’ll blister and bleed their dark juices into the lacy crumb beneath.
Stories
View allZucchini & Chèvre Gâteau Invisible: High-Impact, Low-Fuss
This savory Parisian bake looks like high-level pastry architecture, but it relies on a single trick: a mandoline and browned butter. We're not suffering for brunch.
July 13, 2026
Browned Butter & Peach Rustic Scone Slab
Skip the fussy biscuit cutters. This single-slab scone uses browned butter shards and juicy summer peaches for maximum crust-to-crumb ratio without the morning stress.
July 11, 2026
Heirloom Tomato & Sharp Dijon Tart
The quintessential French café lunch, stripped of fuss. A shatteringly crisp butter crust, sharp Dijon, and heavy summer tomatoes—zero compromises, zero soggy bottoms.
July 9, 2026
Brown Butter, Swiss Chard & Gruyère Savory Pascade
A caramelized, puffed oven-crêpe from Aveyron gets the weeknight treatment with blistered chard, nutty Gruyère, and zero fuss.
July 7, 2026