I recently received an email from Sarah Tachon, the proud owner of La Maison Tachon, an online pastry shop that has a pop up in Greenpoint, at Oak and Iron on Franklin street, every Saturday, from 10am until sold out. So, we decided to check it out and spend some time in Brooklyn, our first stop being a tasting of freshly made goods. Classicaly trained as a pastry chef, Sarah Tachon worked for Dominique Ansel and at Maman, two references that are not to ignore. She started her own business last April, with a couple of coffee shops in Brooklyn serving her products that are made daily in a communal kitchen with natural ingredients, some surprising like her use of date sugar for some of her baked goods. Sarah gets her inspiration from classic French pastries, but will sometimes give a modern twist, like the chocolate and vanilla financier that was my favorite that day, but still branching out to American classics like the hazelnut chocolate brownie that was made with sorghum flour, making it gluten free, but, she would not recommend it as such as it is baked in the same facility as items with baked with gluten. The brownie was fudgy, slightly crispy on the outside. Delicious! Another favorite is their sables bretons that are butter cookies with a hint of salt that make them perfect with a cup of coffee, the salt enhancing the flavor of the coffee. Crumbly and buttery, they are a must have and the only items not sold by unit. Overall, everything was good and all the items on display were mouth watering. I hope Sarah will continue to expand so it will not just be a pop up, her baked good being worth trying. Know that she also makes cakes and tarts that can be ordered on her website.