Handcrafted in Santa Barbara, rooted in Bordeaux tradition.

I grew up with a sweet tooth and a kitchen full of people I loved. I baked with my family and friends long before I thought of it as a craft. It was just how we spent a weekend.

Later I worked as a private concierge and travel designer, arranging arrivals for people who had already seen everything. That's where I learned the thing that still runs Rêve: the moment people remember isn't the grand gesture. It's the small, considered detail waiting for them when they walk in.

I started my first pastry business out of a rented kitchen in Missouri, mostly out of homesickness, a way to keep a piece of home close. Then I came home to Santa Barbara, and this is where Rêve lives now.

I make every macaron by hand, in small batches, in my Santa Barbara atelier. Super-fine California almond flour, which is why the whole line is naturally gluten-free (though not made in a certified gluten-free kitchen). Real fruit, cooked into curds or jams. Single-origin Peruvian cacao in the dark chocolate, which happens to be my own favorite. From-scratch curds and ganache, never extracts. The kind of thing the person who gets it can taste.

Merci for being here.

- Julie