Meet chef Max
Maxime’s purpose has always been to ensure everyone leaves the table with a full belly and a sincere smile.
Max grew up in southwest France, surrounded by sweets. At age 7, he was baking in the kitchen alongside his mother. By 10, he had kneaded his way into a volunteer job at the (quite famous) local pâtisserie. His sweet tooth was genetic and his work ethic was strong – he was destined to become a pastry chef.
Our food philosophy:
Dessert first!
We believe food made at its best will taste the best.
These are our Sweeter Standards:
We source real vanilla bean from Madagascar.
Our dairy comes from Clover in Sonoma, California.
We enjoy tasting our products every day so you can too!
Make it magique – or don’t make it at all.
We source real vanilla bean from Madagascar.
Our dairy comes from Clover in Sonoma, California.
We enjoy tasting our products every day so you can too!
Make it magique – or don’t make it at all.
Reusable,
recyclable & very European
We’ve used glass jars since the very beginning. They make the perfect vessel to display the eye-catching, taste-bud arresting texture found in every spoonful. And they’ve got so much potential! Turn yours into a set of tiny vases or purchase a few durable, reusable lids from our shop and use them for storage.
People and Culture
Petit Pot is a proudly diverse group of talented people from 10+ countries! We take our work seriously, but never ourselves; it’s an ambitious yet fun work environment. While our differences are what make us interesting, there’s one common trait we all share – a sweet tooth.
Want to work with us?
Creating
jobs for refugees
Getting back to work is the first step to rebuilding lives for more than 36 million people forced to flee their homes. That is why we are working with Luker Chocolate, our Colombian chocolate supplier, to create job opportunities for refugees in Latin America.
What we're up to
on the gram
Sweeten your social feed @petit_pot
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