Chefs Providence Houston — Restaurant in Texas

I haven't yet figured out why I'm so enchanted by the allure of the common French classic: the Croissant. I've been on a continuous quest for an excellent Croissant in Houston. While many are considered good in our metropolitan area, I would like to share our recent find. Of course, this is based on my personal preference and unabashed bias.

The golden crescent-shaped exterior is beautifully glazed, providing a shiny finish with a subtle hint of sweetness, which I later discovered to be honey. As I bite into a piece that I tear off, the crispy exterior delicately shatters, giving way to airy, cloud-like, buttery layers. The words I would use to describe my affection for this ethereal croissant are "delightfully balanced." Every element that I seek in a croissant has been expertly perfected—the texture, the richness, and the lightness.

This meticulously crafted croissant requires considerable labor, which some may overlook. Chef Maxime Lucas patiently explains the process of lamination, wherein thin sheets of butter are encased within the dough, meticulously folded and rolled using a machine he shows us. As the shaped dough bakes in a convection oven, the butter melts, creating pockets of steam that elevate the layers, resulting in the unmistakable flakiness. The additional processes of fermentation and proofing of the dough are also crucial to the success of this iconic French classic.

We also had the pleasure of sampling the Almond Croissant, which boasts a crunchy exterior topped with sliced almonds and powdered sugar, and filled with a velvety, rich almond paste that possesses just the right level of sweetness. The Chocolatine or Pain au Chocolat, as the French endlessly debate the two names, features denser layers of golden, buttery flakiness enveloping a luscious, bittersweet, fine chocolate. Although I am only briefly describing them, these two versions are undoubtedly the best we have found in Houston.

What brings us the greatest joy, however, is the Chaussons aux Pommes, which has eluded us thus far. We have yet to find an acceptable version. While cinnamon pairs well with apple sauce, Vanessa has repeatedly informed me that the American rendition tends to have an overwhelming amount of cinnamon. The delicate pastry possesses the perfect thickness and cradles the scratch-made apple sauce, subtly infused with a hint of cinnamon that is undetectable to us. Chef Maxime Lucas even shares his use of the Johnny Apple Peeler, insisting on crafting their own apple sauce rather than resorting to cost-cutting measures employed by other establishments. Vanessa informed Chef that this is the best Chaussons aux Pommes she has encountered in the US, and, more importantly, it evokes the essence of comfort and nostalgia from her carefree childhood days.

Although we were unable to consume everything we procured, we tore off the crouton of the baguette and savored it. This simple yet rustic elegance showcases a harmonious balance between a crisp, crackling exterior with a subtle nuttiness and a soft, chewy crumb imbued with a delicate tang from the fermented dough. We later visited Phoenicia to purchase Jambon de Paris and Swiss cheese, allowing us to recreate our beloved Jambon-Beurre, a favorite food that we have longed for since the closure of our cherished Eclair Paris Bistro.

I could continue writing for hours about our visit to Chefs Providence, as we are both enamored and grateful that Chef Maxime Lucas, trained at the traditional French Culinary Institute, CFA de Tourcoing, executes all the French classics we love to our utmost satisfaction. Not only is he a remarkably pleasant and joyful person to be around, but he is also deeply passionate and dedicated to providing Viennoiserie and pastries of the highest standard, supreme quality, and unwavering authenticity to his current home, the Houston...

WOW. JUST WOW!!!!!!!

There are few times that I am completely blown away by an establishment, but this bakery literally takes the cake. This hidden gem is tucked in an office building and fun to find. It’s intimate and has an indoor mini patio. From the second you walk in, you feel as though you’re home. The intoxicating smell of homemade French baked goods smack you in your nostrils. Greeted by the gracious Sylvie. You can feel the pride and love erupting from her. Sylvie, her husband Chef Pascal and their son Chef Maxime own this scrumptious pâtisserie. There is a huge window where you can see both chefs baking. Both with huge smiles on their face! Coming out to say hello to us! So genuine and warm. The hospitality alone would bring me back!

Let’s get started on the yummy stuff. They have an array of French jams, mustards, honey, and candy. We bought quite a few to try out. Sylvie also will offer you a taste of any of them! She wants to ensure you know what you are getting. Everything we sampled was delightful. We ordered a regular croissant, an almond croissant, mini Croque Monsieur, fresh baked baguette and apple turnovers. We quickly went to indoor seating area, snapped pictures and dug into our stash. Every bite was perfect. The croissants were so airy, buttery, and chewy with the best pull. The Croque Monsieur was hot, creamy and lip smacking good. We couldn’t stop stuffing our faces. We HAD to force ourselves to stop. The delicious coffee was perfect to accompany our goods!

We literally could not stop talking about it on the way home. I cannot wait for this place to have a line out of its door!!! Something this incredible needs to be shared with...

Upon arriving in Houston, as a Frenchman, I immediately looked for a French bakery and pastry shop, which brings me closer to my home country.

While doing some research, I came across Chefs Providence, where I had the opportunity to meet Sylvie, who served me. She's the chef's wife, a very kind, smiling, friendly, and warm person.

I tasted all their viennoiseries, as well as their pastries: madeleines, bûche de Noël, bouchee à la reine, baguette, etc.

I appreciate that Chef Pascal worked at the Lenôtre Culinary Institute. As a Parisian, Lenôtre has always been one of my favorite places in town to buy my pastries.

So I knew I wouldn't be disappointed.

I went there several times and met Pascal and his son Maxime, two wonderful people.

All their pastries are excellent, but my favorite is, without a doubt, the chausson aux pommes (apple turnover).

The perfect crispy, flaky pastry is topped with a delicious homemade apple compote with pieces of apples that melt in your mouth that reminding me completely of Lenotre in Paris.

I've become addicted to their chaussons aux pommes (apple turnovers), so if you're looking for the real thing, look no further.

Merci à vous trois pour me ramener...