The two luxury Des Gâteaux et du Pain boutiques in Paris are the creation of the pioneering pastry chef Claire Damon, who grew up in the countryside of Auvergne and Aveyron and brings that early experience of the natural world and its edible treasures to her work in pastry. Damon's flagship bakery and lab, with its elegant black facade and interior, sells haute pâtisserie to both discerning locals and pastry tourists. Her creations are based on nuance and a drive back to the origin of true flavor and produce. She uses only ethical ingredients from small producers, such as organic eggs, Provençal almonds, organic French flour, freshly-churned butter, and Noirmoutier salt. Her signature ingredient is biodynamic or organic seasonal fruit, and her exceptional tarts put the essence of natural flavors front and center, from the Strawberry Garden Tart to Grapefruit Cheesecake, Lemon Absolute, and classic Breton Cake.