‘Crème de la Crème’ Pâtisserie
When it comes to kosher patisseries in the UK the sad fact is that very few provide the level of quality found in say France or non-kosher equivalents. Probably one of the only exceptions is ‘Crème de la Crème’ in London’s Golders Green. This is not surprising considering that its owner, Prosper Bitton, studied in France with some the best pâtissiers before coming to the UK and setting up his own business.
Anyone who has tasted some of Mr Bitton’s produce will testify that there simply isn’t anything else like it. His pastries and cakes are of such a level of artistry that you have to pinch yourself to make sure you’re not dreaming of being in the heart of Paris.
So what’s the secret? First of all, authenticity of the ingredients. Mr Bitton often travels to France just to buy specific ingredients he cannot find here. Secondly, everything is handmade. No ready made mixtures or powders here. Every element of each recipe is made on the premises from top rate fresh ingredients. Thirdly, knowhow. Mr Bitton spent years perfecting his recipes, through trial and error, until each of his creations is as good as he can get it. Which is pretty much sublime!
And the best of it all: it is all Parev. You can taste the butter and the cream but miraculously it is all 100% Parev!! This is one of ‘Crème de la Crème’s unique selling point and an amazing feat of gastronomic engineering.
Although ‘Crème de la Crème’ is a walk-in shop, the bulk of the business comes from outside catering. And Mr Bitton is not just an artist in the sweets department. His savoury foods are of the same high standards and quality as the sweets. Everything is freshly sourced and prepared with a huge attention to detail, to satisfy even the most demanding palates.
The highest accolade for Mr Bitton’s work is that even non-kosher chefs have come to learn from him and refine their skills. The proof, as they say, is in the pudding, and ‘Crème de la Crème’ is proof that it is possible for kosher food to reach the highest of gourmet standards.
Mr Bitton, we salute and thank you!