Photos and story by HaLeigh Abbott

A new French Micro Bakery has made Kennett Square its home, offering small batch, hand-made pastries without the sticker shock associated with fine baking. Lola Pâtisserie had a soft opening in early March, and has been selling out their bakery shelves stocked with beautiful treats like macarons, fresh tarts and the signature canelé every weekend since. The shop is located at 219 E. State Street next to Hill Top Flower Company.

Owner and baker Kallista Pluciennik is originally from Scranton, Pa. After completing an Associates Degree in 2015 at the Culinary Institute of America in Hyde Park, NY, Kallista returned home to open a successful storefront in Scranton. Her regulars loved the French macarons, and even helped keep the business afloat in 2020 when Kallista and her boyfriend moved to Philadelphia with hopes of opening a store front before the COVID pandemic delayed her plans. 

After moving to Delaware and looking for a new storefront location, Kallista found Kennett Square on Google Maps, and then found the Kennett Collaborative on FaceBook. Kallista recalls, “My boyfriend and I came for a few weekends to check out the area and walk around and see what it was like, and I immediately fell in love. It reminded me of home because it’s small and close-knit.”

Kallista has always loved baking and, as the president of her high school French club, her first attempt at french baking came as a school assignment. “That was the first time I had ever made a french macaron and that’s what kick-started my love for French baking.” She then expanded her love and skills for the cuisine at the Culinary Institute of America. 

“I just love French pastries because they pose a lot of challenges,” she said. “None of the french pastries are easy to make, so for me that was a challenge to perfect them and have that skill.”

Lola Pâtisserie’s storefront is bright and welcoming, and was a DIY project for Kallista. She said, “It’s a classic French design that looks fresh and modern, but still has a traditional French feel to it.” 

The space was designed and renovated with help from her friends and local contractors, providing an elegant and minimalist space.

As a micro bakery with less than five employees, Kallista handles most of the work herself. From baking, to counter service to running the business, she is able to ensure her stock is made fresh daily without creating food waste. 

“I would rather sell out than have to throw things away, or discount things that are maybe a day old. I’d rather everything be fresh, and everything be sold day-of, and then we’ll start new the next day,” Kallista explained. Some items, like cream puffs, can be prepared during the week with a refresh for sale day, and some must be made and sold same-day for best quality. The canelé, a caramelized vanilla bean and rum cake, is one of these items best enjoyed right away.

The fastest seller is the macarons, but the pricing of each pastry is such that customers can leave with a bunch of treats without breaking the bank. Kallista said, “A lot of people come in and want to try one of everything, which is why I price them the way that I do because I want people to be able to try each. A lot of my regulars are here almost every weekend, so I would rather have repeat customers than upcharge just because I can.”

Kallista’s favorite item is the seasonal frangipane tart that changes filling monthly. May’s tarte was a roasted strawberry rhubarb with almond cream. Stop in and let the pastries and ambiance of Lola Pâtisserie transport you to France.