Why Does a French Bakery Make Cheesecake?

One question I get surprisingly often is:

"If Violette Bakehouse is a French bakery... why do you make cheesecake?"

It's a fair question.

The truth is, cheesecake isn't traditionally French. Walk into a neighborhood pâtisserie in France and you're much more likely to find an Opéra, a Fraisier, a Paris-Brest, or a Tarte au Citron than a New York cheesecake.

So why do I make them?

Because moving from France to the United States taught me that baking isn't just about preserving tradition—it's also about sharing joy.

When I opened Violette Bakehouse, my goal wasn't simply to recreate France in Austin. It was to bring French pastry techniques to desserts people already know and love.

That means every cheesecake starts with the same standards I apply to all of my pastries: quality ingredients, careful technique, and balanced flavors. I don't like desserts that are overwhelmingly sweet. Instead, I aim for richness without heaviness, letting each ingredient shine.

You'll notice our cheesecakes often have a French twist. Maybe it's a homemade fruit compote, a buttery sable-style crust, silky ganache, torched meringue, or seasonal flavors inspired by classic French desserts. They're familiar, but they're unmistakably made by a French pastry chef.

I also enjoy creating seasonal cheesecakes because they let me experiment and have fun. One month it might be a bright lemon creation, the next a chocolate bourbon cheesecake, and then a nostalgic S'mores version for summer. They give me the opportunity to be creative while offering something new for our regular customers to discover.

At the end of the day, I don't believe desserts need a passport.

Good pastry is about craftsmanship, quality, and creating moments people remember. If I can take an American classic and elevate it using French techniques, then I think that's a pretty wonderful combination.

So yes, you'll still find elegant entremets, flaky croissants, and beautiful French tartlets in our display case.

But every now and then, you'll also find a cheesecake.

And I'm perfectly happy with that.

Thank you for letting me share a little piece of France while embracing the flavors that make Austin such a wonderful place to bake.

— Stephanie, Pastry Chef & Owner of Violette Bakehouse