About Us
Based in Charlotte, NC, Beurrejour is a creative pastry and dessert workshop, offering simple and mainstream items, as well as high-end French boutique-style creations (haute pâtisserie). Beurrejour is a play on the word Bonjour meaning “Hello” or literally “Good Day” in French. Fine pastry uses a lot of butter—beurre , which means “butter” in French, Beurrejour is therefore, a deliciously appropriate brandname!
Chef Sandra Baksh comes from both medical and business backgrounds and is formally trained in French and American techniques. She particularly likes building multicomponent desserts and chocolate creations. However, that doesn’t mean that you won’t be left speechless with the simple decadence of brownies or European-style cookies!
My Story
My formal education is in medical science, as well as business, with an underlying creative streak, either through art or words. I have always been “traveling somewhere” often off the beaten track, to now over 30 countries and numerous cities. As a magazine owner, that also enabled much socioeconomic, cultural and linguistic interaction.
Food, especially fine, artisan pastry and desserts, brings joy, uniting us more than we appreciate. Υes, I even made an airline employee cry as she tasted one of my truffles—a simple gesture of thanks for helping me to locate my luggage in a massive airport: “You have no idea how happy you made me…and I really needed this!” At 2 a.m. she left work exhausted but overjoyed and I got my luggage also tired but fascinated by endocrinology of all things…a win/win situation!
Whether, I am dealing with chocolate, an array of doughs or making components—food safety, precision, symmetry, and deep love for what I do, all meld to create my special delights!
