At this new treasure in the quartier des Antiquaires, the tiny size is inverse in proportion to the enormous flavors packed in each tart, cookie, and bar.
If you haven’t yet devoured their strawberry tart at Comptoir des Docks or gobbled their irresistible Snickers ice cream bar at Deep, now you have a chance to try Oh Faon’s phenomenal vegan treats in their new sliver of a shop. With their toothsome crusts and creamy fillings, you’d never guess the pastries are made without the classic baking threesome: butter, cream, or eggs. What’s even more impressive, is these perfectly crafted pastries are made by newbies to the pastry scene, owners Jérôme Raffaelli and Kevin Yau. If all plan B’s taste this good, desk jobs are going to be in trouble.
Hungry to work with good ingredients and be part of the food scene of Marseilles, the exceptionably amiable couple left their careers in film (Jerôme) and digital marketing (Kevin) to pursue pastries. Eager to work with his hands like his butcher grandfather had, Jerôme trained to become a pastry chef, opting for the opposite end of the food chain due to his own veganism. As Kevin explains, the vegan pastries are gustatively “plus fraiche, notamment sur le fruit.” Take the popular Startelette, their tarte au citron whose lemon mousse is very lemony and very tangy like a sherbet. The name, Oh Faon, embodies the partners’ affection for animals and for Marseille (nb: a jeu de mots for the local expression for surprise.
Every 2 to 3 months the menu will rotate, inspired by the seasons and the duo’s travels and culture. Japanese matcha (nb: green tea) flavors Mucho Matcha’s mousse and matcha, almond, white chocolate cookie. The popular dessert of Kevin’s Cambodian heritage is behind the Sticky Mango, with coconut mousse, mango and shiso compote, and biscuit crumble. Made from corn and chestnut flour, the unbelievably tasty crust doesn’t have gluten either—the ever-conscientious Oh Faon always has an option for the gluten-free crowd, too.
Not just Asian, the duo nails homey American favorites like banana bread. With its moist crumb and banana confit top, this Yankee writer can vouch for its authentic deliciousness. The pastries are crafted locally at Oh Faon’s Chute Lavie (nb: which you can also visit) and delivered fresh each morning. The limited counter real estate means these popular pastries tend to go fast – come early for the most choice.
Le Petit Plus : For events or parties, individual delights can be ordered in large size
By Alexis Steinman
