L & W Market in Bridgehampton presents a new collaboration with pastry chef Rémy Ertaud. Remy recently launched an artisanal pastry concept, Maison Ertaud, with his wife Tess Pintchik after spending two years training in Paris at the three-Michelin-starred Le Pré Catelan, where he ultimately rose to managing the entire pastry department.
Ertaud brings his delicious pastries to the Hamptons, now available exclusively at L&W Market. Currently, his pastry selection includes banana bread, blueberry scones, croissants, pain au chocolat, quiche Lorraine, cheddar biscuits, almond croissants, and brownies. Selections will change with the seasons. Right now, look for strawberry-chamomile scones and full-size quiches made with Foster Farms asparagus and goat cheese.
“The Hamptons has always been a happy place for me, stretching back to my teenage years visiting my grandmother for weeks at a time. My earliest memories here are deeply tied to food — from the ‘mozzarella man’ at Red Horse to having afternoon milkshakes at Candy Kitchen. Now that I’m working in the local culinary scene, I’ve fallen in love with the East End all over again because of the incredible farms and the unmatched quality of their produce. Baking with world-class local ingredients — like the strawberries and corn from Balsam Farms, or the tomatoes and chamomile from Foster Farms — is a chef’s dream. I am incredibly honored to plant my roots here with Maison Ertaud and share what I love to do with a community that has been so special to me throughout several chapters of my life,” shared Ertaud.
Rémy’s culinary trajectory is anything but traditional. He first discovered his passion for the kitchen during the summers of 2014 and 2015, working his way up from a busser to the hot line at Almond Bridgehampton. Despite this spark, he returned to school, graduating with a degree in Accounting and a minor in Developmental Economics before moving to New York City to pursue a career in finance.
Corporate life, however, couldn’t compete with the kitchen. By late 2017, Rémy traded his desk for chef’s whites, returning to the line at Almond NYC. He then transitioned to the Lower East Side’s celebrated David’s Café, working closely with Chef David Malbequie. It was here that Rémy’s analytical background and culinary passion clicked, as he mastered the complexities of restaurant operations, team management, and kitchen organization.
After helping open Showfish at the Montauk Yacht Club in 2019, Rémy moved to Paris on January 1, 2020, to immerse himself entirely in the art of French pastry. Amidst the unique landscape of the pandemic, he secured a rigorous stage at the acclaimed Des Gâteaux et du Pain, which turned into a year-long, full-time position. From there, he joined the pastry team at the legendary, three-Michelin-starred Le Pré Catelan, ultimately rising to manage the entire pastry department.
In 2022, Rémy brought his world-class training back to the East End, serving as Executive Sous Chef and leading the acclaimed pastry program at Mavericks Montauk. Following their marriage in Fall 2025, Rémy and Tess decided to merge their talents to launch Maison Ertaud. As co-owners, Tess helms the creative direction and branding, while Rémy steers the culinary vision, blending elite Parisian precision with the hyper-seasonal spirit of the Hamptons.
L&W Market is open daily from 8 AM to 5 PM, and online ordering is available here.