THE DEFINITIVE DESTINATION FOR
The MARC group is renowned for its dedication to delivering epicurean excellence across its Michelin-starred restaurant collection, which includes The Greenhouse and Umu in London, both with two stars. In line with our restaurants’ core values, we are focused on delivering food excellence using the very best seasonal and British ingredients to fresh, inspiring food, which combines classical techniques with recognised British flavours and celebrated French craftsmanship. Our values are built on a commitment to delivering epicurean excellence, offering a fresh and inspiring approach to classical cuisine. Chairman, Marlon Abela’s passion is to revolutionise the way that patisserie, macarons and chocolate are experienced, by applying his uncompromising philosophy to MARC patisserie.
Trained in classical French technique, MARC’s skilled patissiers and chocolatiers have created an exquisite, directional range of products, inspired by British heritage. Crafted using time-honoured French techniques, the finest British traditional and seasonal ingredients and state-of- the-art kitchen, the quality of our products is unsurpassed. Where possible, we source our produce locally from suppliers who share our values for sustainable products of the highest quality.
Marc Patisserie prides itself on delivering the very highest quality patisserie, macarons and chocolates across our three lines Les Saisonnieres, Les Classiques & Les Anglais (Seasonal–Classic–British) ranges by using the very best ingredients.
Our signature is to create delicacies that are pure, defined and intense in taste, achieved by reducing the sugar, butter and cream content.
Our chocolates are unique in that our ganaches, which took over two years to perfect, are made from milk and not butter and cream ensuring precision of flavour, length in the palate and a lightness in texture.
We trust you will enjoy the Marc Patisserie epicurean journey.
COUP DE COEUR
Marlon Abela was born into the world of food and it is this inherent passion that drives all his work. Growing up in the south of France much of his family’s food was grown in the garden and as a result he realised early on the importance of using seasonal produce and only the freshest ingredients. Marc Patisserie is the brainchild of Marlon and his wife Nadya, an influential tastemaker and fashionista. Together they identified a gap in the market for the highest quality patisserie.
In 2001 Marlon established MARC Ltd and now dedicates his time to delivering excellence in food and wine. Until 2000 he was the Executive Vice President of the Albert Abela Corporation, the contract catering business founded by his late father, Albert Abela. Marlon has relished returning to his roots by continuing to work in the restaurant supply business through MARC Pâtisserie and Bakery. He never falters in his mission to provide a product of the highest quality.
MARC CORPORATE CHEF
Yvonnick has worked at MARC for over ten years. He truly understands our brand values, having worked closely with Marlon on the successful opening of eight restaurants in London and in the USA, translating Marlon’s vision to his team.
Yvonnick inspires and guides the team with his great appreciation for fine quality patisserie and chocolate. After graduating from L’Ecole Hotellière de Troyes, Yvonnick gained experience in Paris working for several Michelin Star restaurants, including La Cantine des Gourmets and Le Miraville. He then decided to broaden his horizons by travelling to New York City to work alongside Daniel Boulud. Other international ventures include the French Embassy in Slovenia.
Before joining MARC in 2012, Alix worked with some of the most prominent names in the industry, including Stephane Sucheta, Alan Yau and Ladurée, to name a few.
As a child in Lyon, Alix used to help his neighbour, a pastry chef, during the holidays, which first ignited his love of the art of patisserie. Alix’s use of classical techniques, combined with innovative flavours and ingredients, offers a fresh, clean take on French patisserie. One of his personal favourites is a combination of roasted nuts, lifted with a touch of citrus.
At just 24 years of age, Stephen has already worked with some of Britain’s leading chocolatiers. He focusses on clarity and definition of flavour in his chocolaterie and favours using milk, in place of cream, resulting in a delicate mousse-like texture with no compromise on flavour, ensuring a lighter and healthier chocolate.
Some of his most impressive work is displayed in intricate chocolate sculptures, which can take up to three days to complete. Stephen also runs chocolate courses for Cookery School in London in his spare time, teaching up to 14 students at a time and inspiring a new generation of chocolatiers.
THE THREE INSPIRATIONS
Centred around the three ranges inspired by British flavours and crafted using time- honoured French techniques and the finest ingredients, the quality of our products is unsurpassed. With familiar flavours including Earl Grey, Rhubarb and Custard, Lemon Curd and Marmalade all executed to a flawless finish yet with a playfulness, sense of humour and sense of fun.
recognised British tastes with an air of nostalgia
definitive, timeless flavours
showcasing the very best ingredients, changing with the seasons
English Breakfast Tea
Abinao 82% Chocolate
English Breakfast Tea
Lemon Curd & Meringue
Raspberry and Rose
Fig and Cinnamon
Chestnut and Orange
A range of seasonal jams coming soon
GATEAU DE VOYAGE
Cassis Fromage Blanc
Special occasion cakes made to order
selfridges & co
400 oxford street
+44 (0) 20 7647 1888
+44 (0) 20 7647 1898
10-16 bruton place
Unit 10 Perivale Park Industrial Estate
Horsenden Lane South