We took over the family cake shop in 1998. It was created in the year 1900 by my great-grand father Frederic Majorel, and since then, we are all pastrycooks ! We are well known in Lozère for our specialties of crunchy cakes and other kind of desserts. Pastrycooking is a very demanding job. The work starts very early. We usually get up at 5h00 in the morning. The making of fresh pastries starts at 5h30. Then, we prepare petit-fours and others cakes. Once everything is ready, the cooking can start. We start by fresh pastries (croissants, viennoiseries) then brioches and pies, followed by petit-fours and crunchy cakes. I finish by sponge cakes. Just in time to prepare the other desserts... that will take us to 12h30. | 
