On their 20th Anniversary, we reflect on the origin and continued success of a San Miguel staple.
Twenty years ago, San Miguel de Allende was quite a different city - with the same soul and spirit, but not nearly as commercially developed and bursting with new shops in every corner as it is today. And even then, its magic was enough to attract a young and creative team from Mexico city, Paco Cárdenas and Norma Guerrero, who opened this joyful and delicious space that has brought happiness, passion, and flavor to San Miguel since April 1998.
When you come into the pastry shop and cafe, the first thing you notice - after the aromas of handcrafted pastries and cakes have delighted you - is the huge glass window where you can see the Petit Four team working with dedication and detail: crispy croissants, pain au chocolat, danishes, and truffles. This window was the first open-kitchen space in San Miguel, even before it was a “trend” or a must-have. It is just a small example of the vision and commitment you can feel and that Paco Cárdenas expresses: “Our success is consistency. We have customers that visited us five or even ten years ago. They still come in and are amazed that they can order a slice of cake and a coffee and our quality and flavors are the same. We acknowledge the value of hard, steady work and commit to our products, from our fresh ingredients to the artisanal process involved, be it a slice of rye bread for a sandwich or a sophisticated chocolate and Mezcal truffle”.
Having a business open for over 20 years is no easy feat, especially in an evolving, competitive environment as San Miguel, but Petit Four has navigated it with grace and persistent work, and a faithful clientele that knows they can rely on Paco and his team for their big events and occasions. Petit Four caters weddings, parties, and cocktails. Or just enjoy them when they get a craving for something sweet and delicious. (Try their orange slices dipped in dark chocolate - you will understand what we mean).
In this festive season, from early December, they focus on specialties with a European spirit, as Paco mentions: “We start baking the staples for Christmastime, from time-honored recipes for gingerbread cookies, German Stollen cake, Lindzer, and many other delicacies.”
Say hello to Petit Four next time you walk down Mesones and raise a warm almond croissant to another twenty years of baked pleasures!