Queen Of Tarts
Internationally-Trained Chef Elevates Southlake Pastry Scene.
The new family-owned and operated D’Caramel patisserie in the Kimball Park Shopping Center is off the charts. Combining tastes and influences from around the globe, Chef Anna Narinan’s original creations will transport you to another place with every bite.
After three years of planning and renovating what was formerly a medical office, D’Caramel is bringing a refined pastry palette to the Southlake community. The new bakery features an open kitchen with a full back-of-house view, quaint seating areas and a floor-to-ceiling window for scenic displays such as a gingerbread Eiffel Tower or a chocolate carousel.
“I believe the pastry world is very creative,” Anna says. “[There’s] a lot of space for creating something new.”
Featuring an array of signature treats, such as Paris-Brest, eclairs, macarons, croissants, three-dimensional tarts, canelé, individual cakes and seasonal delights like the French bûche de Noël or Yule log, Anna’s one-of-a-kind recipes set D’Caramel apart from the rest.
Training under the likes of world-renowned pastry chefs such as Cedric Grolet, Stephane Glacier, Daniel Alvarez and Francois Brunet, Anna’s pastries are inspired by the ones you’d find in patisseries across France, Germany, Spain, Belgium, Greece, Italy and other neighboring countries.
“I love learning, experimenting and creating something new,” Anna says. “Some chefs give you their recipe and how they do it, but others teach you which is the best way for your own creation.”
Yet when it comes to pastries, quality is the make-it-or-break-it factor. Sourced locally and internationally, D’Caramel only uses authentic ingredients such as French fruit puree and butter, Belgian chocolate, Madagascan vanilla beans and Texan dairy for an enriched flavor, texture and taste.
“I’m continually doing homework and working with recipes to finalize and introduce them from my hands and my vision,” Anna says.
After years of experimenting with different methods, techniques and artistic elements, Anna is excited to reveal her unique creations to the community and participate in events like Oktoberfest, where she plans on premiering pretzel-shaped pastries and tarts with sweet beer mousse.
“I would like to grow your own taste and preferences for pastries,” Anna says. “This is my passion, and I am happy to share it with somebody else.”