Maison Methodologie brings Parisian-style protein patisseries to America with easy-to-digest, pre-industrial grains.
After moving to Paris, I couldn’t resist the pastries and felt surprised that I could eat croissants, cookies, and bread without experiencing the uncomfortable bloating I’d gotten used to with pastries in the United States. I’ve learned that this is because the best Parisian pastries use pre-industrial grains that are not only more nutritious and tastier but also easier to digest.
I feel passionate about bringing European baking standards to the United States, and this is why I created Maison Methodologie.
Maison Methodologie protein patisseries feature grass-fed butter, organic eggs, and pre-industrial organic Einkorn wheat, which give them a flavor and texture unlike anything you’ve had in the United States; they’re nuttier, softer, chewy, and velvety–just like cookies in Paris.
The result? Mouthwatering protein bars disguised as dessert: 12-16g protein per cookie, 33% less added sugar, zero bloating, zero sugar crash, and zero regrets. And they'll satisfy the sweet tooths of even the pickiest eaters.
Bienvenue à la Maison Méthodologie.
Julie Nguyen
CEO & Co-Founder of Methodology