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Cakes Bakery & Café Catering Le Restaurant Your order Call (702) 586-2666

Pâtisserie française · Las Vegas — Summerlin

Real French pâtisserie, in the heart of Las Vegas.

Handmade French pastry — mousse cakes, tarts and morning pastries — alongside celebration cakes made to order in Summerlin.

Order cakes Bakery & Café menu

8751 W. Charleston Blvd., #110, SummerlinMon–Fri 7 am – 8 pm · Sat–Sun 7 am – 7 pmDirections

The fruit tartelette, one of the house cakes

Pickup only, in Summerlin.

Prefer to order by phone? (702) 586-2666

Glazed fresh-fruit tart from the pâtisserie case

La tarte aux fruits — glazed fresh each morning

La vitrine

Everything behind the glass, ready to order.

Forêt Blanche — white chocolate and cherry cake

Cakes

Forty signature cakes, baked to order for pickup.

Browse the collection
Fruit tartelette with glazed seasonal fruit

Bakery & Café

Croissants, tarts and French classics, baked daily.

See the menu
Catering platter of mini croissant sandwiches and mini quiches

Catering

Platters, trays and dessert bars — order ahead for any date.

Plan the table

Every cake is baked to order — signature cakes need 24 hours’ notice.

Browse the collection

Bon à savoir

Before you order.

Allergies & ingredients

Our kitchen handles nuts, peanuts, gluten, dairy, eggs and soy daily, and we can't guarantee any item is free from cross-contact. If you have an allergy, call (702) 586-2666 before ordering and we'll walk you through the ingredients so you can decide what's right for you.

How many does each size serve?

The 7″ serves 7–8, the 8″ serves 10–15, the 10″ serves 20–25 and the 12″ serves 25–30. Between sizes? Size up — leftovers travel beautifully.

How does pickup work?

Orders are picked up at the patisserie in Summerlin — boxed and ready at the time you choose at checkout.

How much notice do you need?

Signature cakes are baked to order — please give us 24 hours. A message piped on the cake asks for 48, and so do catering platters and trays. Breads and morning pastries are baked fresh daily, no notice needed.

What if my plans change?

Call us as soon as you know and we will do everything we can to rebook or adjust your order.

Will my cake look exactly like the photo?

Every cake is finished by hand, so yours may differ ever so slightly from its portrait — same recipe, same care, its own hand-made character.

La maison

Come by the shop.

8751 W. Charleston Blvd., #110
Las Vegas, NV 89117
(702) 586-2666

Mon–Fri 7 am – 8 pm · Sat–Sun 7 am – 7 pm

Directions

Feeding a crowd? The maison caters — platters, dessert bars, viennoiserie by the hundred.

See the catering menu

La galerie

From our kitchen, over the years.

Wedding towers, croquembouches, and celebration cakes from our kitchen — every one made to order in Summerlin.

Tap any photo to see it full size — or tab to the collage and use the arrow keys

Three-tier cake with a square ivory base tier piped with an ornate black damask scroll pattern and two round ivory tiers above decorated with black beadwork, scallop borders and cross motifs, on a distressed wooden cake stand.
Three-tier round wedding cake in ivory buttercream with a rustic palette-knife finish, pearl piping between the tiers, and clusters of cream roses with dark green leaves cascading down the front.
Two-tier round white wedding cake in horizontally combed buttercream, dressed with fresh pale pink and cream roses and sprigs of baby's breath cascading down one side, on a gold cake board.
Cone-shaped macaron tower built from pink, coral, red and pale blue macarons with piped cream rosettes between them, on a brushed steel turntable.
Single-tier cake covered in glossy chocolate ganache with piped chocolate rosettes top and bottom, a black glitter ‘RIP 30s’ headstone topper, dressed with black roses and cream-and-black paper butterflies.
Dessert bar of éclairs and fruit tartlettes arranged on tiered trays
Fresh fruit and cheese platter
Platter of mini tiramisu cups
Macaron tower: a cone stacked with coral, pink, red and sea-green macarons with piped cream rosettes between them, on a steel stand against an olive backdrop.
Baby-shower cake in ivory buttercream with a green and cream rosette border, two grey fondant elephants, a cluster of mint, peach and gold balloons and a gold glitter Oh Baby cutout on the side.
Close-up of a tray of mini tartlettes: pale custard tartlettes finished with a piped chocolate bow and a citrus wedge, interspersed with tartlettes crowned with strawberries, raspberries, blackberries and blueberries.
Tall ivory buttercream cake decorated as a sleeping bunny, with black fondant closed eyes, a pink muzzle, a crown of pastel rosettes and meringue kisses, and two glittered pink-and-white ears standing above it.
Chocolate ganache cake with piped chocolate shell borders, a black glitter RIP 30s plaque on the side and a matching headstone topper, dressed with black roses and cream-and-black paper butterflies.
Tiered acrylic macaron tower stacked with coral, turquoise, lavender and cream macarons, flanked by glass apothecary jars of white candy against a brick wall.
Winter birthday cake in mint-to-blue ombre buttercream, dressed with white fondant snowflakes, a band of blue sugar crystals around the base, ruffled rosettes on top and a round plaque reading Happy Birthday Olive.
Ivory buttercream graduation cake hand-piped with black mathematical symbols and equations, topped with a fondant mortarboard, a rolled diploma and a Class of 2023 sign.
Round ivory cake piped with a black cage-fence pattern around the sides, a red UFC 308 logo on top and Happy Birthday Elijah in black script.
Single-tier wedding cake in smooth ivory over a combed forest-green band, topped with a gold hexagon mr and mrs cutout, on a gold cake board.
Catering table laid with a platter of raisin and almond croissants beside cloth-lined baskets of chocolate croissants, each labelled with a small chalkboard sign.
Three-tier ivory buttercream wedding cake with pearl piping between the tiers, fresh pink and cream roses with baby's breath, and a eucalyptus garland circling the base.
Round cake in ridged white cream with toasted almond flakes pressed around the base, topped with a sunburst of strawberries, peach slices and kiwi around a centre cluster of berries.
Two-tier ivory buttercream cake with piped shell borders and hand-painted blue and white flowers on green stems, scattered with coloured confetti dots.
Art-deco three-tier cake: an embossed white base tier, a burnished gold middle tier and a black-and-ivory top tier, banded with rhinestone trim and finished with a white sugar rose and a tall pink feather.
Three-tier semi-naked wedding cake with the sponge showing through a thin white coat, dressed with blush roses, white daisies, baby's breath, pinecones and moss.
Close-up of custom macarons in deep navy shells brushed with broad strokes of gold and silver lustre, one turned to show its pale filling.
Celebration cake from the Patisserie Manon kitchen
Tall croquembouche of glazed choux puffs dusted with icing sugar and wrapped in fine threads of spun caramel.
Long carrot loaf cake coated in cake crumb, lined the full length with piped cream rosettes each finished with a tiny orange carrot.
Baking tray filled with deep navy macaron shells, each brushed with a broad stripe of gold or silver lustre.
Individual citrus tart in a foil case, ringed with piped whipped cream and topped with a twist of lime, on a white plate decorated with a lattice of red fruit sauce.
Close-up of a craggy golden chocolate chip cookie, chunks of chocolate showing through the crust.
Chocolate cake seen from above: chocolate crumb around the rim, a ring of piped chocolate cream rosettes and a pile of chocolate curls dusted with icing sugar at the centre.
Square cake piped in buttercream as a smiling snowman on a blue snowflake background, with Happy Birthday Stella lettered on the gold board.
Group of round cakes on a stone counter: a raspberry-topped cream cake, a chocolate-crumb cake, a berry-and-macaron cake and a cocoa-dusted cake crowned with chocolate curls.
Six pink and red macarons piped with be mine, love and xoxo in chocolate and icing, arranged in front of a small pink teddy bear and a red rose.
Round catering platter seen from above, arranged in wedges of cheddar, pepper jack and brie with kiwi, red and green grapes, blueberries and strawberries.
Close-up of individual lattice-topped fruit pies, the pastry glazed and scattered with coarse sugar.
Row of golden caramelised palmiers on parchment, their sugared layers curled into hearts.
Baguettes fresh from the oven on a baking tray, slashed tops dusted with flour.
Gold drip chocolate cake: dark chocolate ganache with a gold drip running down the sides, crowned with chocolate macarons, chocolate shards, piped chocolate rosettes and cream.
Truffle cake with sides coated in dark chocolate flakes, topped with piped chocolate cream rosettes, a pile of chocolate shards and a dusting of icing sugar.
Gluten-free cake on the bakery counter, finished in smooth white cream and topped with piped rosettes and chocolate shavings, with other cakes behind it.
Three-tier wedding cake with a square ivory base tier stencilled in black damask and two round upper tiers piped with black beaded swags, trimmed with a cascade of deep purple roses and green leaves.
Three-tier semi-naked wedding cake with thinly scraped white buttercream showing the sponge beneath, decorated with peach garden roses, white daisies, eucalyptus and pinecones under wooden slice ‘Mr & Mrs’ toppers.
Two-tier round ivory buttercream cake covered in graduated white and silver sugar pearls, set on a lace-lined pewter cake stand.
Four-tier art deco cake with a gold-leaf tier, an ivory tier piped with feather-fan patterns, black satin ribbons, strands of silver pearls and a white sugar rose, topped with a tall crimson ostrich feather.
Three-tier round cake with a rose-gold textured bottom tier, a navy blue ruffled middle tier and a smooth ivory top tier, topped with a gold rhinestone crown and a glittered birthday script topper.
Petit-fours tray from the catering dessert bar
Cured meat and cheese platter
Tray of mini quiches from the catering menu
Croquembouche: a cone of caramel-glazed choux puffs dusted with icing sugar, wrapped in threads of spun caramel and dressed with pink sugar roses and small white blossoms.
Tiered acrylic macaron tower graded from cream at the top through pale green and mint to deep blue at the base, against white panelling.
Two black catering platters: one arranged with sliced ham, salami, prosciutto, roast beef, cornichons and an assortment of cheeses, the other filled with sliced baguette rounds.
Festive gender-reveal cake in cream, green and red buttercream with a gold drip, gingerbread figures, meringue kisses, sugar holly, piped question marks and a gold glitter oh baby topper, in front of Christmas lights.
Two-tier wedding cake in horizontally combed white buttercream, dressed with fresh pink roses and sprays of baby's breath cascading down one side.
Cake carved and piped as a bear's head, the fur textured in chocolate buttercream with a pale muzzle and inner ears and black icing eyes and nose.
Large tiered macaron tower in the shop, graded from chocolate through caramel to pink, with garlands of blush and cream roses and baby's breath threaded between the tiers.
Three ivory buttercream cakes with shell borders at an outdoor reception, each crowned with mauve, burgundy and cream roses and trailing eucalyptus, with picnic tables behind.
White-glazed cake pops on sticks, each set with an ornate gold-framed cameo medallion, on a silver tray.
Round black catering platter arranged with rolled ham, salami, prosciutto and roast beef, a cup of cornichons, and a fan of cheddar, pepper jack, swiss and brie.
Unicorn cake in ivory buttercream with a gold fondant horn and ears, closed black lashes, and a mane of pink, purple, blue and green rosettes and meringue kisses falling down one side.
Bright pink cake with a diagonal cascade of fondant roses and cream hydrangeas, gold-edged pink butterflies and a piped pearl border at the base.
Round catering platter of fruit and cheese seen from above: strawberries, red and green grapes, blueberries and kiwi beside wedges of brie, cheddar and pepper jack.
Large round platter of mini tartlettes, the centre filled with citrus tartlettes piped with a chocolate bow and the outer ring topped with strawberries, raspberries, blackberries and blueberries.
Heart-shaped ivory buttercream cake with piped shell borders and til death lettered in red, decorated with a king and queen of hearts, red poker chips, a slot-machine topper and mirrored disco balls.
Round platter with a centre of cocoa-dusted tiramisu cups ringed by puff-pastry turnovers dusted with icing sugar.
Fraisier cake: a band of halved strawberries set in yellow cream around the base, a white cream collar above, and a crown of toasted almond flakes, piped cream, strawberries and macarons.
Pecan pie seen from above in a fluted crust, the glazed nuts packed edge to edge, with loose pecans and a vintage fork on the linen beside it.
Cocoa-dusted tiramisu seen from above, ringed with piped cream rosettes and heaped at the centre with dark chocolate curls.
Row of small dark loaf cakes on a silver tray, each crowned with whole walnut halves.
Single-tier ivory cake wrapped in a forest-green ribbon with a gold hexagon mr and mrs topper, on a gold board lettered Just Married.
Composed salad in a white bowl: mixed leaves, green beans, cherry tomatoes, radish, olives, halved boiled eggs, flaked tuna and anchovy fillets, scattered with chives.
Slice of mille-feuille, its layers of caramelised puff pastry and pastry cream stacked high under a white fondant top marbled with dark chocolate.
Rows of chocolate-dipped strawberries, the front rows in dark chocolate striped with white and the rows behind in white chocolate striped with dark.
Lattice-topped apple pie seen from above in a fluted tin, the glazed pastry strips golden over spiced apple, with walnuts and raisins scattered on the table.
Wicker basket lined with paper and filled with upright baguettes, the bakery cases glowing behind.
Pink buttercream cake lettered Happy 30th Jake in red icing, crowned with cream and pink meringue kisses, piped rosettes and white chocolate batons.
Three cannoli in chocolate-coated shells filled with ricotta cream and dusted with icing sugar, on a white plate drizzled with red fruit sauce.
Two dark chocolate cups filled with piped cream, one topped with a sugar Santa, berries and sprinkles, the other with a strawberry and a sugar candy cane.
Close-up of green macaron shells scattered with chopped pistachios.
Tall slice of chocolate layer cake showing four dark sponge layers alternating with chocolate mousse, the sides pressed with chocolate shavings and the top finished with a piped rosette.
Meli Melo cake with sides pressed in dark chocolate flakes and a ring of piped cream rosettes on top loaded with strawberries, raspberries, blackberries and blueberries.
White cake topped with blueberries and raspberries.
Four-tier wedding cake covered in pale peach fondant, three round tiers above a square base, decorated with tone-on-tone piped scrollwork, fleur motifs and pearl borders.
Three-tier round ivory buttercream wedding cake decorated with cream roses, dried palm fans and tall pampas grass plumes, on a silver board over a white cloth.
Tall conical croquembouche of caramel-glazed choux puffs dusted with powdered sugar, wrapped in fine spun sugar threads and set with small pink roses.
Number cake shaped as a five and a zero, built from layers of pale sponge and piped white cream, topped with glazed strawberries, blackberries, blueberries, raspberries and pink and burgundy roses.
Three single-tier ivory buttercream cakes with piped shell borders, each crowned with clusters of mauve, cream and deep burgundy roses and eucalyptus.
Made-from-Paris dessert bar with assorted French pastries
Platter of mini cream puffs
Savory platter of croissant sandwiches
Casino birthday cake in ivory buttercream with a black pearl border and a piped roulette ring, dressed with fondant playing cards, poker chips, dice, a gold dollar sign and slot-machine figures, lettered Happy 60th Birthday Mom on the gold board.
Cone-shaped macaron tower graded from pale blue at the base through red and pink to blush at the tip, with piped cream rosettes between the shells and gold-edged pink butterflies climbing it.
Round platter arranged in rings of chocolate-glazed eclairs, citrus tartlettes piped with a chocolate bow, and fruit tartlettes topped with berries and grapes.
Pink buttercream cake with a piped pearl border, black silhouettes of weightlifters around the sides, and toppers of barbells, dumbbells and a gold Happy Birthday hoop.
Tiered macaron tower on a marble stand graded from red at the base through lilac and rose to pink at the top, in the bakery beside the display cases.
Ivory buttercream cake with piped shell borders, topped with miniature baguettes, tartlettes filled with berries and a coral macaron, and birthday lettering piped in red on the gold board.
Cone-shaped macaron tower in coral, pink and sea-green shells with piped cream rosettes between them, on a silver stand against an olive backdrop.
Cake in ridged white cream topped with chocolate-dipped strawberries, chocolate hearts and pink and lilac macarons, with a further macaron leaning against the base.
Three-tier semi-naked wedding cake against an olive backdrop, the sponge showing through a thin white coat and dressed with blush roses, white daisies, thistle, pinecones and moss.
Three-tier cake with a rose-gold sequinned base, a navy ruffled middle tier and a smooth ivory top tier, finished with a gold jewelled crown and a glitter Birthday topper.
Three-tier ivory buttercream wedding cake in a boho dressing of cream roses, dried palm fans, pampas grass and gilded leaves.
Vintage Lambeth-style cake in ivory buttercream with piped swags, ruffled borders and small teal rosettes, on a silver cake stand.
Two-tier ivory buttercream cake with a cascade of white sugar pearls in graded sizes falling from the top of each tier, on a silver stand.
Ivory buttercream cake with a green and cream rosette border, two grey fondant elephants, a cluster of mint, peach and gold balloons and a gold glitter Oh Baby cutout on the side.
White buttercream cake lettered PETR in chocolate, crowned with iced cookies and macarons decorated as soccer balls, tennis balls and a tennis racquet.
Close-up of a carrot cake slice showing spiced sponge layered with cream and coated in cake crumb, finished with a piped cream rosette.
French toast with berries on top and maple syrup.
Almond croissants on a plate, split and filled with almond cream, scattered with flaked almonds and dusted heavily with icing sugar.
Close-up of thick oatmeal raisin cookies with a craggy golden crust.
Round cake in blue buttercream with a red top piped with a black spider web, topped with three Spider-Man figure picks.
Eclairs on a metal tray, glazed in chocolate, vanilla fondant and coffee, with one at the back piped with cream and dusted with icing sugar.
Three cannoli in chocolate-coated shells filled with chocolate-chip ricotta cream and dusted with icing sugar, on a plate striped with red fruit sauce.
Glazed brown crock of creamy broccoli soup on a white plate with two slices of baguette and a spoon.
Silver display trays crowded with macarons in rows of chocolate, marbled blue, turquoise, pink, cream, green and yellow.
Close-up of golden palmiers on a metal tray, their caramelised sugar layers curled into hearts.
Beef stew served in a small steel pot with onion, bay leaves and pasta, on a plate with sliced baguette, a lidded dish and a ramekin of curled butter.
Six pink and red macarons piped with be mine, love and xoxo in chocolate and icing, arranged on a marble stand beside a red rose.
Close-up of beef stew in a steel pot with onion and bay leaves, surrounded by slices of baguette and a ramekin of curled butter.
Tray of glazed danish pastries, some filled with red jam and others with vanilla custard.
Round cakes on a stone counter: a coconut cream cake, a chocolate-crumb cake with chocolate curls, a raspberry cake, a berry-and-macaron cake and a cocoa-dusted cake.
Individual pies on a silver tray: a coconut cream pie drizzled with chocolate, a lattice blueberry pie, a lattice apple pie and a cream-topped strawberry pie.
Navy blue and white wedding cake with decoration on top.
White raspberry cake covered in white chocolate flakes and crowned with white chocolate curls, piped cream and fresh raspberries.
Three-tier square white buttercream wedding cake with a quilted dot pattern on the top and bottom tiers and a combed middle tier, each banded with a deep aubergine ribbon and set with fresh red and pink roses.
Three-tier round white buttercream wedding cake with piped vine texture on the lower two tiers, a hydrangea cluster on top and a cascade of blush roses and baby's breath down the left side.
Six-tier macaron tower filled with macarons in coral, turquoise, blue, yellow and lilac, standing between two glass apothecary jars of white candy.
Heart-shaped cake iced in ivory buttercream with a shell-piped border and ‘til death’ written in red piping across the top, decorated with king and queen of hearts playing cards, red poker chips and a miniature slot machine.
Six-tier macaron tower in pastel shades
Platter of assorted mini tartlettes
Viennoiserie platter with pain au chocolat and croissants
Three-tier semi-naked wedding cake, the sponge showing through a thin white coat, dressed with peach roses, white daisies, thistle, pinecones and moss under wooden MRS and MR toppers.
Round cake iced as a watch face in charcoal with yellow piped hour markers, hands and a crown motif, lettered Happy Birthday John Williams, with a yellow shell border.
Charcoal buttercream cake with a green base border lettered Now Tee Time, dressed with fondant playing cards, poker chips, golf flags, a golfer figure and a slot-machine topper.
White-glazed cake pops seen from above on a silver tray, each set with a gold-framed ivory cameo medallion.
Tiered fondant cake in soft apricot, each tier piped with matching scrollwork and edged with a pearl border, the square base tier finished with a hessian band.
Vintage Lambeth-style cake in ivory buttercream with piped swags, ruffled borders and pale teal rosettes, on a silver board.
Catering table with two black platters of mini croissant sandwiches on cocktail picks, chalkboard signs reading Sandwiches and Quiches and Turkey and Swiss, and a jar of roses beside them.
Croquembouche of glazed choux puffs dusted with icing sugar, wrapped in spun caramel and dressed with pink sugar roses and small white blossoms.
Cake wrapped in horizontal ruffled bands graded from blue through pink and coral to yellow, topped with a spray of white and lilac sugar lilies.
Large round dessert platter arranged in rings of chocolate-glazed petits fours, cocoa-dusted tiramisu squares, citrus tartlettes and fruit tartlettes topped with berries.
Round catering platter of fruit and cheese seen from above: strawberries, red and green grapes, blueberries and kiwi beside wedges of brie, cheddar and pepper jack.
Ivory buttercream cake against a brick wall, with a green and cream rosette border, grey fondant elephants, a cluster of mint, peach and gold balloons and a gold glitter Oh Baby cutout.
Charcoal buttercream cake lettered Vintage 1976 and Aged to Perfection in white icing, decorated with black dice and poker chips over a white pearl border.
Number-shaped cake spelling 50 in layers of sponge and piped cream, loaded with strawberries, blackberries, raspberries and blueberries and finished with pink and magenta roses.
Heart-shaped cake in ivory buttercream with vintage piping: pink ruffled borders, turquoise rosettes and bows, sugar pearls and a piped turquoise heart on top.
Chocolate cake with whipped cream decoration on top.
Fruits Des Bois cake: a pale berry mousse ringed with piped cream, fresh strawberries and purple and red macarons, on a gold board over a blue mosaic table.
Red velvet cake finished in cream cheese frosting, the exposed lower band showing deep red crumb, with piped rosettes and red crumb scattered over the top.
Close-up of a glazed brown crock of creamy broccoli soup with slices of baguette alongside.
Meringue lollipops on a metal tray, piped as pink and purple swirls with green leaves, beside trays of small green, blue and white meringue kisses.
Long carrot loaf cake coated in cake crumb on a white platter, lined the full length with piped cream rosettes each finished with a tiny orange carrot.
Cafe table set with black coffee, a citrus tartlette lettered in chocolate, a glass of sparkling wine, a plate of macarons and a plate of croissants, almond croissant and pain au chocolat.
Meringue lollipops piped as pink and purple swirls on a metal tray, beside clusters of small green, blue and white meringue kisses.
Three-tier square wedding cake in white buttercream, the tiers piped with quilting, ridges and shell borders, banded with plum ribbon and dressed with red and pink roses.
Close-up of a bowl of thick split pea soup topped with chopped bacon and cracked pepper.
Six pink and red macarons piped with love you, be mine, love and xoxo in chocolate and icing, two of them dotted with small icing hearts.
Catering table with two black platters of mini croissant sandwiches on cocktail picks, chalkboard signs reading Sandwiches and Quiches and Turkey and Swiss, and a jar of roses beside them.
Black crock of vegetable and pasta soup with carrot, celery, courgette and beans, ringed with slices of baguette.
Row of golden turnovers filled with sliced apple and dusted heavily with icing sugar.
Slice of white layer cake with cream between the sponges, the sides pressed with white chocolate shavings and the top finished with a piped rosette, a blackberry, a raspberry and a blueberry.
Heart-shaped cake in ivory buttercream with vintage piping: pink ruffled borders, turquoise rosettes and bows, blue sugar pearls and a piped turquoise heart on top.
Raspberry truffle cake with chocolate flake sides and a border of piped mocha cream dusted with cocoa, the centre packed with fresh raspberries.
Casino birthday cake in ivory buttercream with a black pearl border and a piped roulette ring, dressed with fondant playing cards, poker chips, dice and slot-machine figures, lettered Happy 60th Birthday Mom on the gold board.

Planning something? Call us and we will make it — (702) 586-2666