The Cottage Food License that I have doesn't allow me to use commercial-grade equipment, so everything that I bake is prepared in small batches, which I believe ensures great quality. However, this limits the number of pastries that I can make every week, but I have been working on optimizing my processes in order to accomodate the growing demand.
If you would like to place an order before my Sunday bake sales or if you need a bulk order, please, feel free to contact me by clicking the button below.
Being French, you will find at my Sunday bake sales staple French breakfast pastries called Viennoiseries, such as:
Kouign amanns (pronounced "queen ahmans") which are made from croissant dough layered with sugar, which caramelizes while baking.
But you will also find:
New York bagels (yes, the boiled then baked kind!)
I am also optimizing the production of a sourdough country bread using a starter that I prepared in January. I will not be able to make bread for my Sunday bake sales, but it will be available soon during the week upon request.
For updates on this and my work on upcoming new pastries, follow me on Facebook or Instagram.
My name is Rémy Lemoine. I was born and raised in France, right outside of Paris. In 1995, I went to California to do some postdoctoral research in chemistry at Stanford University. Originally in the Bay Area for 20 months, I ended up living in San Francisco for 19 years until relocating to Atlanta in 2014.
From a very young age, cooking and baking have been two of my strongest passions.
While I had intended to go to culinary school after high school, one of my sciences teachers convinced me otherwise and I ended up going to college instead. Nine years later, I left school with a Ph.D. in organic chemistry!
I learned how to bake and cook watching my mother and my grandmother. I used to spend a lot of time in the kitchen with them. Through the years, my passion for baking and cooking grew even stronger. I avidly read all of the professional baking books I could put my hands on, learnt proper techniques, discovered new ingredients, and new recipes. My scientific background has helped me understand the basic principles behind every recipe and baking technique.
In 2010, while I was transitioning from a job in a big pharmaceutical company in the San Francisco Bay Area, a friend of mine asked me if I knew how to make French macarons. I didn't, but I looked into it. It took me numerous trials and many failed batches to finally master the recipe.
My scientific analytical skills and a lot of experimentation allowed me to realize what was wrong in the reproducibility of many French macarons recipes out there. That's when I decided to create my own fool-proof recipe. I showed my friend how to make macarons using this recipe and she told me I should consider giving classes.
So, I created Cooking With Remy in San Francisco, and the ball started rolling as the word spread out about my classes. I expanded the macarons classes to several other baking classes, and also started giving private classes on basic cooking and baking skills to several people who wanted to learn how to cook.
I relocated to Atlanta in June 2014, where I created RemyMade, Cooking Classes with the same objective: show people that cooking and baking really aren't complicated.
Throughout the years many of my students asked me why I wasn't selling my baked goods. To be honest, I didn't have a good answer to that question! Finally, I thought, why not, let's start small and see where things go.
I obtained the necessary Cottage Food License from the Georgia Department of Agriculture which allows me to prepare baked goods from my own home. I also registered RemyMade as a company, allowing me to sell my baked legally.
I started selling on March 30, 2016 and I have been doing it since every Sunday!