Perfect For Mother’s Day, Graduation or Birthdays! Same day or next day pick-up options available. Have it delivered with your gift box or gift basket!
I am so proud to introduce to you a very, very decadent dessert that most will never have the opportunity to ever try in their lifetime. Louise is a very dear friend of mine and I am so excited she being an executive style chef is here at our Foodworks kitchens!!! To give you an idea of her history. I have enclosed her personal Bio for your information.
Louise started at Al Capone's Pizzeria, her mother's family owned restaurant in Arcata, CA. Louise was only 14 years old when she found herself making pizzas, spinach pies, lasagne, ravioli and eggplant Parmesan.
Louise graduated early from Arcata High, the same school I graduated from. I learned that she traveled at this early age to Yoxford, England. Which is located in East Suffolk of England. She spent four years at the Satis House where she learned how to make satay, eggrolls, shrimp toast, Rendang daging, Kofta Curry, Malacca Beef.
She grew to know she need to pursue her passion and traveled to Montgomery, AL where she attended the Trenholm State Culinary Program. All the while she worked at Kat & Harri's and The Bistro making dishes such as Sesame- Crusted Ahi Tuns with Lemon Soy Beurre Blanc, Pan-Seared Day Boat Scallops over Grilled Polenta and Citrus Cream Sauce, and Bruchetta of Oven-Dried Tomatoes, Buffalo Mozzarella and Marsala Rosemary Sauce.
Later, her career took her to Seagrove Beach, FL at Cafe 30-A when she discovered how to make dishes like Jumbo Lump Crab Cakes with Lemon Beurre Blanc, Tandoori Salmon, Pan-Seared Snapper with Roasted Poblano Tasso Butter.
Sadly events changed when Hurricane Opal destroyed the Florida area of Sea Grove Beach where she was working and her boss referred her to Frank Slitt of New Orleans. Although her passion was very intense to dive in. She felt she wasn't quite ready yet. At the age of 35 she chose to move to Birmingham, AL where she worked at Frank Stitt's Highland Bar & Grill who earned the James Beard Award. This was a huge honor as she was making dishes such as Crab and Avocado Towers, Mussels with Pernod, and Braised Lamb Shanks with Creamy Gorgonzola Polenta.
It was one year later she was ready for New Orleans, LA where she worked at "The Pelican Club" and made such dishes as Clams Casino, Oysters Rockefeller, Paneed Red Snapper wish Jumbo Shrimp Meuniere Sauce.
In May of 1996 Louise finally made it back to California where she landed in Hayward, CA where she created her very own restaurant, Le Maconnais serving Shrimp Remoulade, Crawfish Cakes, Veal Marsala and Creole Mustard Crusted Lamb Rib Chops with Bordelaise Sauce.
After four amazing years her family called her back home to Eureka, CA. She found refuge at cozy restaurant we all know and love, Avalon Restaurant where she prepared dishes such as Shrimp Dumplings, Venison with Huckleberry Demi-Glace, Lamb Chops with Romesco Sauce, Lemon Lulu's (crepes with Limoncello mascarpone filling flambeed with brandy).
In 2017 she launched her own business with Louise's Gourmet Seasonings Salts
with 13 of her very own chef seasoning combinations.
In 2020 Louise rebranded herself to "Marie-Louise's Seasonings" with even more combinations of chef seasonings.
Now present day, as we now know and love Louise Zuleger Confections, making Petits Gateaux, and macarons.
What an amazing journey! And now, you get to try Louises amazing deserts. Once you place your order, you will be contacted with pick-up times. Delivery may be available upon request.
This is a perfect addition to our gift ensembles! Enjoy!
If you are interested in the joining our test market of shipping her cakes to your state, please give us a call. We will discuss arrangements. 707-444-2823