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Sweeten Your Palate at La Luce Pastry Shop

By Marina I. Jokic

Immigrating to the United States in 2001, Elias Saade knew he wanted to pursue his life-long dream of opening a pastry shop and bakery. From the young age of 15, Saade had assisted renowned pastry sous chefs at some of the premier resorts in his country. He immediately fell in love with the work, and decided to complete formal training in French pastry-making. Years of travel followed, culminating in a decision to relocate to Massachusetts.

Today, Saade is owner and head chef at La Luce Pastry Shop in Dedham Square, purveyor of a wide variety of French desserts and some Lebanese treats like baklava, namoura, and knefe. The bakery is full of enticing options such as freshly baked croissants, cupcakes, lobster tails, fruit tarts. Saade recently started making crepes from scratch with a variety of sweet and savory fillings like Nutella, turkey pesto, and toasted red peppers.

"Our most raved-about item is our homemade croissants, available in [an assortment] of fillings from spinach and cheese to Nutella to a sesame and thyme blend called za'atar," Saade said. "Our reviews tell the story for us?we have an overall 5-star rating on Yelp and Facebook, and are just a few reviews away from the same on [TripAdvisor]."

The bakery offers cakes made to order in traditional flavors such as chocolate, vanilla, carrot, and red velvet. The selection of pastries is Saade's chance to exercise his culinary imagination and bravado. Flavors include classics such as chocolate mousse, key lime, and strawberry shortcake served with the freshest whipped cream. Some signature desserts include the Princess Helena, a decadent dessert featuring chocolate cake with chocolate frosting and ganache, and the Bismarck, a sweet bread filled with whipped cream and raspberry jam. For fruit lovers, the apple Frangipane, an almond tart shell filled with vanilla cream and fresh apples, is a perfect choice.

Indeed, La Luce's ratings are consistently high, a reflection of their top-notch service, freshly curated ingredients, and time-tested recipes. Baking everything daily from scratch is Saade's non-negotiable rule of thumb. There are many Italian pastry shops in the area, but only a rare few that specialize in French pastries and even fewer that prepare all of their goods in-house from scratch.

"I started my career in pastry at the age of 13[, and] I came to America 15 years later to pursue my dreams," he said. "My desserts and other treats are authentic and of the highest quality, [and] many customers are surprised at the level of desserts and other items that they can enjoy without having to travel into Boston."

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About The Author

Marina Jokic holds a bachelor's degree from Connecticut College in Russian and East...

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