French Patisserie Gaby et Jules Unveils Holiday Collection


Gaby et Jules Master Pastry Chef David Piquard to Debut “Noël Collection” for the Holidays, Offer Tastings

PITTSBURGH, PA – NOVEMBER 6, 2013 – Gaby et Jules, the authentic Parisian patisserie that has taken Pittsburgh by storm in the weeks since its soft opening earlier in the fall, is poised to celebrate its official grand opening on the weekend of November 16-17, 2013. The event will take place at its storefront at 5837 Forbes Avenue in the Squirrel Hill neighborhood of Pittsburgh’s East End.

The Grand Opening weekend marks the kickoff of the holiday season and the end of the store’s soft opening period during which co-owners Fred and Lori Rongier and Master Pastry Chef David Piquard tested different pastry products and tweaked store hours to meet customer preferences. “Demand has been tremendous, and we have added staff and production hours in our kitchen in order to be fully up and running to meet demand,” says Fred Rongier, “Right on schedule for the holidays.”

That demand is likely to be significant given the quality of the shop’s creations, which include fine French macarons, classic French pastries, and visually stunning original dessert creations by Chef Piquard that are offered seasonally and not available anywhere else.

Piquard and his right-hand man Dimitri Vallier, also a classically trained French pastry chef and a specialist in chocolate, have been hard at work in their test kitchen this fall cooking up exciting flavors and beautiful creations especially for the holidays, which the patisserie has dubbed its “Noël Collection”.

“We are offering to the people of Pittsburgh the gift of our best creations, magnificent desserts for their holiday celebrations. These will be unlike anything ever available in this city, and we are excited to debut them here at Gaby et Jules,” says Piquard.

The details about the Noël Collection are being kept tightly under wraps until the opening weekend, when the special desserts will be unveiled to the public for the first time. That weekend, all of the creations will be on display in the shop, and the chefs will be providing tasting samples to the public throughout the opening. “You really have to try these to believe how extraordinary the flavors are. We can’t wait for Pittsburgh to see and taste this special collection. It is delightful in every way, a feast for the eyes and the palate. It’s sure to be the talk of any party,” says Lori Rongier.

Also planned for the grand opening are giveaways, discounts, and the debut of gift package delivery in a limited geographic area. Noël Collection orders will be accepted onsite during the Grand Opening, with special discounts available for anyone placing an order that weekend. Holiday creations will be ready in time for Thanksgiving and only available for a limited time, through December 31st.

Until then, the sparkling display cases of Gaby et Jules are stocked to satisfy every sweet tooth.

Grand Opening Hours:
Saturday, November 16, 2013 – 8 am — 8 pm
Sunday, November 17, 2013 –  from 8 am — 5 pm
Note: In preparation for the Grand Opening weekend, Gaby et Jules will have shortened hours on Thursday, November 14th(8 am — 5:30 pm) on Friday November 15th (10 am — 8 pm).

Holiday Hours:
Gaby and Jules will be closed on Thanksgiving Day, Christmas Day, and New Year’s Day, and will close at 5 pm on November 27, December 24, and December 31.

Regular store hours are:


About Gaby et Jules:
Specializing in French macarons, classic French pastries, and a signature confection known as the Paris-Pittsburgh, Gaby et Jules offers Parisian-quality fine French pastry in Pittsburgh, Pennsylvania. Named for its owners’ grandfathers, the shop is “A Gift of Love” to their families, to the city, and to their customers. The exquisite and delectable creations resulting from the culinary gifts of Master Pastry Chef David Piquard are offered for all to enjoy and share. Gaby et Jules currently sells pastries from its retail storefront along with limited catering and gift order fulfillment services. For more information, email <> or visit <> .

Frederic Rongier

By: Karen Poirier

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