About — Maison Miette

Camille Fournier, owner of Maison Miette

Founded 2019 · Oldtown Salinas

Bonjour, I'm Camille

I trained in Lyon and spent a decade in San Francisco pastry kitchens before a weekend drive through the Salinas Valley changed the plan entirely. The valley grows the berries, the citrus, the strawberries that French pastry books dream about — and it had nowhere to buy a proper éclair.

Maison Miette opened on Main Street in 2019 with one oven, a secondhand La Marzocco, and a stubborn rule: nothing goes in the case that wasn't finished that morning. "Miette" means crumb — the little evidence a good pastry leaves behind.

Come say bonjour — we're the cream storefront with the brass handle, between the bookshop and the taquería.

Order Ahead

The kitchen

Slow is the whole point

Croissant dough rests 36 hours before it ever sees the oven. Éclair shells are baked in small batches all morning and filled when you order, not before, so the crackle survives the walk to your car. Fruit comes from valley growers we can name, and the seasonal tarte changes when the fields do, not when the calendar says.

It means we sell out most days. We'd rather run empty at two o'clock than sell you yesterday at nine.

Filling choux to order in the Maison Miette kitchen