Welcome to French Cakes Patisserie!

12337 S. State Route 59
Plainfield, IL 60585
Hours of operation
Phone: 815-436-7331
pastrychef@myfrenchcakes.com

Cristine Patolot found her true calling when she was nine years old. That's when she baked her first chiffon cake. So when she finally got the chance to pursue her dream of becoming a pastry chef, she jumped. After exhaustive research, she enrolled in the Internationally renowned French Pastry School*.

Pictured above: Liz and Cris with Chef Jacquy Pfeiffer
Top photo: Cris, Chef Sebastien Canonne, M.O.F., and Liz

Since then, Cris has worked at Macy's Culinary Kitchen and also started her own specialty cake business – Cristine’s Fine Pastries.

Cris had the distinction of being selected to assist world-famous chocolatier Thomas Haas at the World Pastry Forum, an International competition of top chefs held every two years and aired by the Food Network. She has also studied under world-famous cake designers and Food Network judges Nicholas Lodge, Colette Peters and Kerry Vincent.

Cris continues to specialize in the latest trends and techniques in modern pastry making. She recently completed courses conducted by Chef Laurent LeDaniel, M.O.F., coach of Team France which won gold medal in 2006 World Pastry Forum, and award -winning pastry chef Thierry Mulhaupt. Both chefs own and operate successful patisseries in France.

Elisabeth Michaelis spent most of her childhood baking with her mother. While working as a Sous Chef in Montana, Liz realized that her real passion was the creation of desserts and pastries. She then decided to attend the French Pastry School, where she met Cris. After graduation Liz went on to work at several pastry and candy shops, including LaCreme Custom Pastries in Montana. While in Bozeman she won the Best in Show and Extraordinary Talent (wedding cake) competition.

In 2005 Liz assisted En-Ming Hsu at the World Pastry Forum in a teaching demonstration of Hotel Amenities. And in 2006, Liz was chef assistant to Nicholas Lodge, a renowned cake designer and judge for the Food Network Challenge. Liz credits her mentor, Nicholas Lodge with developing her skills in creating wedding cakes and gumpaste flowers that won her awards. She also credits Jean-Pierre Wybauw, world-renowned chocolatier, for developing her ability to create artisan chocolates.

Today, nothing gives Cris and Liz more pleasure than to bring their artistry to your table.

"Congratulations to our alumnae, Cris Patolot and Liz Michaelis on their venture to open a bakery together. We are very proud of our former students' passion for pastry and drive for success, and know that Cris and Liz will deliver an incredible experience for their customers."

- Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., owners and founders of The French Pastry School in Chicago

*The French Pastry School offers instruction based on the artist-apprentice model, which has been in operation in Europe for hundreds of years. This model allows constant exposure to, and observation of, master chefs, enabling students to learn their craft. The French Pastry School was recently honored with the Jean Banchet Award for Best Culinary School, and attracts world-class chefs to its teaching staff. The staff has included such names as Nicholas Lodge, internationally known for his unique skills in sugar art, and Jacquy Pfeiffer, a masterful stylist, whose creations have graced the tables of such celebrities as Michael Jordan, Michael Jackson and Oprah Winfrey.