Limited Custom Cake orders thru Dec 31st. Call for availability.
The tradition continues with a breath of fresh air
Owner/Pastry Chef Marqessa Gesualdi was born and raised in Bristol, Pennsylvania. At a young age, she was inspired by her parents cooking abilities and has many fond childhood memories of cooking with her father and baking with her mother. She chose to go to Bucks County Technical High School for Culinary Arts in 2002 where her inspiration for cooking and baking was honed into a passion and career path. During her time as a student at BCTHS, she also worked as an intern at Philadelphia’s classical French restaurant, Deux Cheminees, owned by Chef Fritz Blank. She started at the young age of fourteen, working on Saturdays helping to prepare the restaurant for dinner service by doing both pastry and culinary. After graduating in the top of her class in 2006 from BCTHS’s Culinary Arts program, she further pursued her pastry career by attending Bucks County Community College’s three-year pastry apprenticeship program. While going to school full time, she worked a full time apprenticeship at Annie B’s Confections, a commercial pastry production facility in Newtown, PA. After three years at Annie B’s, she moved on to assist in opening the steakhouse at Parx Casino and stayed as pastry chef, where she drove the pastry program for two years. Her greatest opportunity was yet to arrive when she applied as a pastry cook for Sbraga restaurant in 2011. Sbraga was the first of what would be five restaurants she would be assisting in opening with Kevin Sbraga, winner of Season 7’s Top Chef and owner of Philly’s top restaurant group, Sbraga Dining. After five and a half years with Sbraga Dining, making it all the way to the top as Corporate Executive Pastry Chef, she chose to take a step back and work as pastry chef at Wm. Mulherin’s Sons, Philly’s Best New Restaurant of 2016. During that time, reevaluating her next career move, she chose to focus on creating her own path of being a pastry chef and entrepreneur. On October 23rd, 2017, she finalized the purchase of Aux Petits Delices from Patrick and Nina Gauthron, who built and grew the business for over 31 years. Marqessa is eager and excited to continue the tradition of a classical French patisserie in Wayne, PA, as well as bringing the pastry shop into the modern times with new desserts, reinvented breakfast pastries, sensational chocolates and customized wedding cakes.
A French pâtisserie located in the heart of Wayne.
Aux Petits Delices, or small delights, offers customers the finest in French pastries, handcrafted chocolates, delectable sorbets and gelatos, and award winning cakes. The story of Aux Petits Delices began far before opening its doors in 1987. Acclaimed pastry chef and founder/owner of Aux Petits Delices, Patrick Gauthron, began cultivating his craft at the age of fourteen when he served as an apprentice at Patisserie Bouche in his native France. After traversing through France’s culinary regions and holding many prominent posts, Chef Gauthron ventured to the United States in 1979. For six years, Patrick learned the art of fine dining and seduced Philadelphians with rich, authentic French pastries at the renowned restaurant, Le Bec-Fin. With a sincere passion for French confections, Chef Gauthron sought to provide Main Liners with a product they could not receive anywhere else, and so, the birth of Aux Petits Delices. Since then, Chef Gauthron has made a name for himself on the Main Line.
After 31 years, he chose to retire and sell the business to a young and spritely pastry chef so that the tradition of classical French pastries would carry on for all of Wayne to enjoy.
Copyright © 2018 Aux Petits Delices - All Rights Reserved.
162 E Lancaster Avenue Wayne PA 19087