When we say homemade, we mean it. Our pancake batter is mixed fresh every morning. Our hollandaise never comes from a packet. Our carrot cake frosting is made with real vanilla, not extract from a bottle.
It would be easier to cut corners. Plenty of places do. But we opened Brunch aux Olives because we believe brunch should feel like someone cooked for you at home — just better, and with someone else doing the dishes.
That commitment shows up in small ways you might not notice at first. The granola has that satisfying crunch because it’s baked in small batches. The beetroot ketchup on our Chicken Waffle has a depth of flavor that the bottled kind can’t touch. Even our cookie — a simple chocolate chip — tastes different when it’s made with good butter and real chocolate.
We’re not trying to reinvent brunch. We’re just trying to make it the way it should be made.
Come taste the difference. We’re at 59 rue Galande, every day from 9 to 5.