The Best Gluten Free Stuffing Recipe

November 17, 2017

Along with the pies, stuffing is a tough one for those of us intolerant to gluten, but fortunately with our stuffing recipe -- you won’t have to worry about gluten at all! This stuffing uses our gluten free Lilac Pâtisserie…

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Pumpkin Spice Latte Recipe

October 25, 2017

One of our favorite seasons is finally here… fall! Although it doesn’t quite feel like fall yet in Santa Barbara, we’re still celebrating with pumpkin spice everything!This quick and easy make-at-home version of our pumpkin…

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Homemade Iced Mint Green Tea

July 11, 2017

This homemade iced mint tea recipe is so much better than buying mint tea from the store. It tastes extremely refreshing for those hot summer days and nights, and is great for digestion. Win-win! Get the how-to…

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Flavor in the News: Madagascar Vanilla

March 27, 2017

Photo via Williams Sonoma We strive to source the highest quality ingredients for every recipe on our menu. One of our favorite ingredients in particular, the intoxicating Madagascar Bourbon vanilla extract, which we source…

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A Closer Look at our Cake Counter

April 09, 2015

If you’ve visited our bakery, one of the first things you may have noticed is what we like to call our “Cake Counter”. Right when you walk into the store you will see glass walls encasing where we decorate all of our…

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Interior Sneak Peek!

January 18, 2015

We are beyond excited to share an exclusive sneak peek of the interior of Lilac Pâtisserie! It has been an absolute dream watching our vision become a reality. As we mentioned in our very first journal entry, our design…

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Get ready for Caffe Luxxe!

December 05, 2014

Sometimes when you’re working with vendors, things just click. That’s how we feel about our business relationship with Gary Chau and Mark Wain, co-owners of Caffe Luxxe, which introduced the artisanal coffee movement to Los…

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Tools of the Trade: Lilac Pâtisserie Logo Bib Aprons

November 18, 2014

It’s no secret that we at Lilac Pâtisserie pursue excellence in all that we create, but what may not be as well known are the tools that help us progress from concept to an edible art form.We are very excited to share with you…

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