Blueberry
made cinematic.

A bakery built around a single berry.

Maison Myrtille began on a Sunday in Le Marais, with a basket of wild Nordic blueberries and a notebook of forty-two failed cheesecake recipes. Recipe forty-three became the cake you taste today — silken, slow-set, finished with a glossy compote that still arrives slightly warm.

We bake in small batches, by hand, in copper pans. Nothing leaves the atelier until our head chef tastes the day's first slice.