You Like This: Featuring Chef Andrea Meyer of Bisous Bisous Patisserie

Welcome to "You Like This," in which we ask chefs two questions: 1) What's the best-selling dish at your restaurant? and 2) What's your favorite dish at your restaurant? We hope the answer to the first question will open your eyes to the fan favorites and the Dallas palate, and that perhaps the answer to that second question will inspire you to go out on a kickass food limb once in a while. This week's You Like This features chef/owner Andrea Meyer of Bisous Bisous Patisserie. YAY DESSERTS.

Hey, chef! What's the best-selling dish at Bisous Bisous Patisserie?

Our French macarons are consistently our best sellers and they're what we're best known for. We're always creating new flavors and trying fun new things since macarons are such good vehicles for flavor inventions. We're working on a buttered popcorn flavor now — we get requests for it all the time!

What's your favorite thing you're offering up right now?

I have the most fun creating new flavors for our cruffins. Ours are a bit different than some in other parts of the country: They're croissant muffins that are filled with all sorts of ingredients before they're baked and then topped with a delicious frosting. We always have our classic raspberry vanilla cream cheese cruffin, and this month, we're devouring a chocolate cherry cruffin. We also ventured into the savory with our ham and smoked gouda cruffin, which is ridiculously good. Behind macarons, we sell more cruffins than any other pastry in the shop! Something new could be the best thing you've ever tasted —  how will you know unless you try?  


Y'all, macarons are great and all, but chocolate cherry cruffins and ham and gouda cruffins? My friends, that is stuff you have to have in your mouth right now. Go to Bisous Bisous Patisserie and try a crazy cruffin. You like it.

Bisous Bisous Pâtisserie, 3700 McKinney Ave., No. 150, 214-613-3570

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Observer community and help support independent local journalism in Dallas.


Join the Observer community and help support independent local journalism in Dallas.