Skip to content
Pastry chef & founder Agathe Olivet

A pastry chef since 2009,
the sure hand.

In Saint-Clément-de-Rivière, Agathe brings together patisserie, tea room and chocolate shop in a light-filled space. Patisserie has been her calling from the very start: a childhood passion that became a vocation, shaped by a relentless pursuit of true flavour learnt in the finest houses.

2009
First steps
2023
The shop opens
2 palace hotels
Bora Bora · New Caledonia
Agathe Olivet, pastry chef and founder
"
I love constantly exploring new techniques and personalising every dessert so it reflects each person’s tastes.
Agathe Olivet · Pastry chef
In the workshop, hand-finishing a creation
Agathe, in the workshop.
The chef Since 2009

Agathe Olivet

Patisserie has always been Agathe’s whole life. What began as a childhood passion became a vocation, then a craft she has practised with the same dedication since 2009. Trained under Lionel Hautbois, she went on to refine her skills in the kitchens of luxury hotels, from Bora Bora to New Caledonia.

Then her lifelong dream called her home: to create her own patisserie from A to Z, in her native village, close to her family. In September 2023 she moved back to Saint-Clément-de-Rivière and opened her first shop on the very spot where she used to buy her bread as a child. A true homecoming, guided by the desire to share refined, sincere creations made to delight young and old alike.

From that journey she has kept an obsession with detail, a respect for fresh produce, and a pursuit of true flavour. Every creation is conceived, measured and finished by hand, in small batches · the guarantee of constant quality, bite after bite.

Beyond technique, Agathe places particular importance on welcome and listening: understanding what you have in mind, advising you with care, and making every order a simple, thoughtful and stress-free experience.

"Bespoke cakes for your most beautiful occasions · weddings, birthdays, events."

What guides us Three convictions
I

Passion first

A craft chosen for the love of the gesture: every creation is born from the desire to do things well.

II

The right gesture

Everything is made by hand, every morning, in small batches.

III

A sense of hospitality

We welcome you as we would at home · the attention to detail of a fine hotel.

Our commitment

Your satisfaction, our obsession

An order, a wedding, a workshop: we bring the same care to listening, advising and handling everything for you. Trusting us means no surprises · so you can enjoy the moment that matters with complete peace of mind.

All ears

We take the time to understand what you have in mind and advise you, without ever rushing you.

House-made, every day

Fresh produce, worked by hand in small batches for consistent quality.

Everything handled

We anticipate every detail and keep you informed · your moment stays a pleasure, never a stress.

The space · renovated in 2023 Patisserie · chocolate shop · tea room
Choosing macarons one by one from the shop display
fig. 1 · Choosing the macarons
Hand-finishing a praline tartlet
fig. 2 · Hand-finishing
A selection of the house petits fours
fig. 3 · Today's petits fours
Bags of mini cookies from Pâtisserie Agathe Olivet, to take away
fig. 4 · Bags to take away
A sweet-pastry crate filled with raspberries, strawberries and blackberries
fig. 5 · The berry crate
An entremets covered with Chantilly piped into petals, on a plate
fig. 6 · Creation of the day
The seasonal letter

The good news, before anyone else.

Our Christmas log menu before it opens, Epiphany cakes, every new seasonal menu and workshop dates. Four letters a year, not one more. Written in French.

Instant sign-up, no confirmation e-mail. Unsubscribe in one click from any letter. Privacy

Agathe Olivet

Seasonal letter

Ingredients: our Christmas log menu before it opens, Epiphany cakes, every new seasonal menu, workshop dates.

Net weight 4 e-mails / year, max.

Free from preservatives, spam and resold addresses.

May contain traces of indulgence.

Order