Maison Aleph - French-Lebanese patisserie

Maison Aleph, created by Pastry Chef Myriam Sabet in 2017, Maison Aleph is a Parisian patisserie with Levantine and Mediterranean influences.

The team and 2 stores in Paris

Maison Aleph is a team of enthusiasts working between our manufacturing workshop in Paris and our stores in the Marais and Montmartre. Products are exceptional, whose intense tastes enhance every bite, without artificial colors, flavors or preservatives.

The products

Maison Aleph products are creations born from the subtle alliance of carefully selected Levantine products: cardamom, zaatar, halva sumac, Iranian pistachio, citron, orange blossom, rose Damascena, Amalfi lemons... and the best of French local produce: Normandy cream, Charentes-Poitou PDO butter, Périgord walnuts.

The result is a range of original recipes far removed from the overly fatty, overly sweet clichés sometimes associated with Levantine pastry.

Pastry Cheff and founder : a Lebanese experience but not only ...

At the heart of Maison Aleph is a woman: Myriam Sabet.
Myriam grew up in the shade of cedar trees, with their dense, citrus-scented foliage. At a very young age, she discovered the subtlety of the Damask rose, the freshness of the lemonades prepared by her mother to be enjoyed all year round, the subtlety of jasmine, the power of halva. Without realizing it, these flavors would become the cornerstone of the Maison Aleph project.

After traveling with her parents throughout her adolescence, she settled in Paris and worked for several years in market finance.

The plan to open a pastry shop like no other

During a dinner with friends, she had a revelation: in her opinion, there was no pastry that matched what she had tasted as a child. The tastes of her childhood had to be (re)brought to life if they were not to be forgotten. She wanted to reawaken the memory and share this unique taste heritage.

She then embarked on her project to marry the two cultures she shares: the alliance of Levantine tradition and Parisian patisserie. To achieve this, she first passed her CAP pastry diploma in Paris, then met up with a master pastry chef, from whom she learned unique traditional techniques: the gestures and know-how of a pastry-making craft that goes back centuries.

It took over two years to perfect the project, and from research to testing, Maison Aleph was born...