Why we’re here.
Grace and I both studied French throughout elementary and high school, but our deep appreciation for French culture began in 2016 when Grace studied abroad in Aix-en-Provence. During a visit to her, I realized Grace had adopted many French customs: pausing for long meals with friends, shopping only for what is needed for one day, never eating on the run, dressing well when leaving the house, and adopting far more patience for the relaxed French pace than I was prepared to demonstrate! We ate outdoors at Aix cafés, meandered the streets of Paris, purchased baguettes with butter and ham, wandered through museums, and rode the trains through the countryside. It was bliss on every level.
After returning stateside, we both longed for the French experience. We frequented the one (and only) French café in Buffalo: “Maison Le Caër,” also known as “Pastry by Camille.” Cafe au lait and a plate of perfect macaron was all we needed to transport us back to Aix.
A few years (and many macaron later,) café owner French Executive Chef Camille Le Caër announced he was looking for an Event Coordinator. He decided to close his wildly popular French café at the peak of its popularity and move towards expressing his love of both sweet and savory cuisine with Private Dinners, Masterclasses, and Catering. I survived the interview process (and deciphering his thick, French accent) and was awarded the position. Grace jumped on board as his graphic designer. We are embarking on our 5th year as business partners, and in doing so, French culture has become imbedded in our collective souls.
Fast forward to 2024. Grace finds her professional job as a graphic designer rewarding, but it also lacks the creative outlet she adores. I have retired from my day job, but crave a creative and intellectual pursuit.
Introducing: Mère Fille 716! In the beginning, Grace will design the apparel and I will handle the business end. True to our combined ambitious nature, we already have plans to deepen the inventory to include accessories, and perhaps even a few of those macaron. But for now, we’ll take it slow, and pursue it as the French do.
