"Paris-trained at a 300-year-old patisserie, Marc Heu, who is of Hmong descent, left France for St. Paul, where he started his namesake bakery and brought over the kind of intricate wizardry commonly found in only the most storied of pastry ateliers. Some of his finest creations, such as vanilla Saint Honoré, are sculpted with an accordion-like symmetry; others, such as isaphan (a nod to Heu’s idol, Pierre Hermé) and several of his Viennoiseries, are appealingly furled. Even his simpler pastry offerings, like the glistening croissants, are not to be missed." - Stacy Brooks, Eater Staff
Justine Jones