Nour Kandler's new summer pastries, from La Garenne-Colombes to Paris, and her workshops

Autodidact pastry chef based in La Garenne-Colombes (Hauts-de-Seine), Nour Kandler creates incredible entremets, tarts, and custards, all homemade and available to order bespoke. We tested her new fruit-filled summer collection for summer 2026, and here’s a look at her work.

A self-taught pastry chef based in La Garenne-Colombes (Hauts-de-Seine), Nour Kandler signs entremets, tarts and custard pies all homemade to order. We tasted her new fruit-forward summer collection this summer 2026, and we’re taking you along to discover it.

We set off to discover the workshop of Nour Kandler, in La Garenne-Colombes, in the Hauts-de-Seine (92), and we came away convinced. This pastry chef, self-taught and renowned for the finesse of her creations, insists on everything being made in-house—from pralines to doughs, including coulis and compotes. Right now, she’s unveiling a new summer collection that shines a spotlight on seasonal fruit.

Her story is truly inspirational: it was in London, during the lockdown, that Nour began her career pivot and uncovered a genuine talent. Now based in La Garenne-Colombes, she has forged a personal pastry universe that is both subtle and texturized. A word of caution: don’t drop by unannounced. Nour has no storefront or display window (though that may change soon, we’ll keep you posted). Her creations must be ordered in advance and can be collected at her atelier or at the gare Saint-Lazare by appointment, via her site or her Instagram.

In its repertoire, you'll find delicate desserts, including a fraisier that’s to die for, boldly paired tarts with daring combinations, a flans with a crispy crust and a center that’s all soft sweetness, plush travel-friendly cakes, and signature cakes that break the mold. All of it evolves with the seasons, and summer puts the spotlight on fresh fruit.

A summer collection that puts fruits in the spotlight

In summer, Nour’s menu dresses itself in seasonal fruit. On the dessert side, the Fraisier leans into freshness with vanilla diplomat cream, strawberry confit, and fresh strawberries—a comforting classic to savor the last of the season’s lovely berries.

And if you're more of a peach aficionado (the fruit that steps in for strawberries at the height of summer), Nour has two indulgent options for you. The Peach & Mint entremet charms with a compote of yellow and white peaches brightened with mint and peaches roasted in honey and vanilla, while the Peach & Vanilla tart goes for a crisp, sweet crust, vanilla diplomat cream, and fresh peaches. Two lovely ways to bite into summer.

The tarts push the envelope with sharper pairings, from Pistachio & Raspberry to Chocolate & Cherry, including a surprising Black Sesame, Blackberry & Raspberry—each on a crisp crust and generously loaded with fresh fruit. On the travel cakes side, Apricot, Thyme & Vanilla and Lemon & Blueberry bring a bright, fragrant touch—perfect for summer.

Our top picks from the collection

We sampled the entire collection, and a few creations left a lasting impression. The Pistachio Flan first and foremost, a genuine favorite that we can recommend with our eyes closed: crisp layers of filo and kataifi, a filling that’s wonderfully soft and egg-free, praline and caramelized pistachios—indulgent without ever being heavy.

Next up is the Matcha, Raspberry & Coconut, a combination we might not have chosen, yet it utterly won us over: the matcha is unmistakably present without tipping into bitterness, and it pairs beautifully with raspberry and coconut.

Finally, the Apricot & Sesame tart simply blew us away. The tahini adds real depth, the apricot is treated in several ways (compote, honey-roasted, fresh), and the result is indecently decadent.

Special mention, finally, for the Choux Crown Pistache & Framboise, as inventive as it is delicious. With its crown of choux, pistachio kataifi, diplomat cream, raspberry confit and Iranian pistachio praline, it’s a treat to share and always makes a striking impression at the table. A convivial dessert we love to pull out for special occasions.

Overall, these summer cakes are generous and fruit-forward, with a pleasing balance of light creams, pralines and fruit: nothing heavy, everything feeling fresh. On the price side, expect €42 and up for entremets, €50 for tarts, €38 for travel cakes and flans, €45 for cream puffs, and from €18 for a box of cookies, depending on the number of portions.

These creations are aimed at lovers of fine pastries and fruit enthusiasts, who are ready to place orders in advance since Nour doesn’t run a shop and last-minute flans are out of the question. Some may find these cakes a bit pricey, but when everything is homemade—from creams to pralines—it naturally comes with a cost, and here the pricing is fair. And because Nour loves to share, she also offers personalized workshops in La Garenne-Colombes, either half-day (€340) or full-day (€490), for all levels.