In 1682 , King Louis XIV of France tasted the bread at a party held by his cousin, the Prince of Condé, and was so impressed that he decided to poach the baker.
That baker was Charles DALLOYAU.
Thus began the royal appointment of generations of DALLOYAU family as "Officiers de bouche" at the Court of Versailles, the highest distinction in French gastronomy at the time.
Over the next century, the DALLOYAU family served as dedicated bakers, roasters, dessert makers, and vegetable gardeners to French royalty, including Queen Marie Leszczynska (from 1748) and Queen Marie-Antoinette (from 1763).
In 1802 , following the French Revolution, the DALLOYAUs opened a "Maison de Gastronomie" on the famed luxury street "Rue du Faubourg Saint-Honoré" in Paris. It pioneered ready-to-take-away dishes for the bourgeoisie, and the main boutique remains there to this day.
In 1820 Antoine Etienne DALLOYAU opened the first tea room, and in 1898, Achille Henri DALLOYAU created Paris's first ice cream parlour.
In 1955, DALLOYAU owner Cyriaque Gavillon invented the Opera cake. Famed for its iconic rectangular shape and precise, flavourful layers, it revolutionized the world of pastry, which had previously been dominated by round cakes.
In 1966, Nadine Gavillon (Cyriaque’s daughter) took DALLOYAU international- opening boutiques in Japan, South Korea and Kuwait and marking the start of its international brand.
In the 1970s, DALLOYAU was the first to reduce sugar and alcohol content in its cakes, allowing the quality of the ingredients to shine.
In the 1980s, the House created a Research & Development committee, tasking its chefs with creating the recipes of today and tomorrow.
In 1988, DALLOYAU revolutionized the Reception field by creating the first cocktail canapés without bread.
DALLOYAU does not follow the fashion; it creates it. Among our innovative creations are the Pâtisseries à Boire (2010), the Zeliss (2011), the SENSATIONelles (2012) and the Bouchées Triples & Triples Moelleux (2013).
Today, the house of DALLOYAU is still composed of a diverse and highly skilled ensemble of master chefs, pâtissiers, ice cream makers, chocolatiers, and caterers. Together, they continue the legacy of excellence, working to bring you a truly royal dining experience.
After all, you deserve to eat like royalty!
Awards
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DALLOYAU is a proud member of Comité Colbert—a collection of luxury maisons and institutions dedicated to promoting French craftsmanship. Known as "The voice of French Luxury", the collection includes names like Hermès, Cartier, Dior, Chanel, YSL, Louis Vuitton, Guerlain, Van Cleef & Arpels.
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A member of the Relais Desserts association, which gathers the greatest international names of the pastry world. Our common goal is to promote high-quality patisseries through quality and creativity.
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In 2007, the House obtained the title of «Entreprise du Patrimoine Vivant» , a distinction awarded by France's Ministry of Economy & Finance to companies with a rare, renowned or ancestral expertise.
