Renaissance Pâtisserie

Chef Sylvain Rivet began Renaissance as a farmers market stand in 2013 before developing its SouthPark home. His French training and work in several countries underpin a business that combines a bakery counter with a café. Indoor seating and the shopping center’s courtyard give visitors different places to settle.

The almond croissant is baked twice with marzipan cream, while the chocolate-almond version adds chocolate to that preparation. Kouign-amann brings caramelized butter and sugar to the pastry case. For a richer dessert, the brownie bombe layers brownie, chocolate mousse, and ganache; the bakery identifies it as its most popular dessert.

Savory choices include spinach-and-cheese quiche, beef bourguignon, and baguette sandwiches. Whole quiches and family packs make the bakery useful beyond an individual lunch, while frozen soups and stews can be reheated later. Pastries are a relatively inexpensive purchase; a café meal with a drink and dessert falls into a moderate range.