Bergamot
Soaked sponge, light yuzu cream, and house-made confit. Every entremets leaves the oven that morning—no stale cases, just the smell of lime walking through the room.
Meringue
Hazelnut sable, bold lemon curd, and Italian meringue torched to order—single-serve for the morning coffee run.
Pavot
Toasted poppy loaf, light bergamot syrup, candied zest—best sliced for afternoon tea.
Lemon duo
Six crisp shells: lime-white ganache and bergamot confit—sugar and acid in balance.
How we work
Lumette began in a compact Lyon workshop where citrus is the main character—not a garnish. We zest, juice, and confit in small batches so sugar tracks the fruit, not the other way around.
Since 2014 the case has followed the seasons: winter yuzu, spring kaffir, blistering lime in summer. Sharing platters and petit formats only—local eggs, French butter, no frozen shortcuts.
Léa Marchand
Founder & pastry chefThe gallery
Guests
"The bergamot layer is clean—no cloying butter—and you taste the lime work. I swing by whenever I'm near Presqu'île."
Mathis Fontaine
Food photographer"Sunday tartlets are a ritual now—light, never cloying. Counter staff is sharp without being stiff."
Inès Rolland
Stylist"The poppy loaf goes to the office every week, always neatly boxed. Dense but never heavy—consistent order to order."
Karim Benali
Project leadDelivery & pickup
Home delivery
We bring the pastry to your door.
Lyon & metro area onlyIn-shop pickup
Order ahead and collect at the counter.
No pickup feeFor custom orders, reach us directly:
Book your cake
Real small-batch pastry at home—or visit us for an unhurried bite. Baked fresh, finished with care.
