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The term madeleine, used to describe a small cake, seems to appear for the first time in france in the middle of the 18th century They’re golden on the outside, soft and moist inside, and famous for their signature hump that forms as they bake. In 1758, a french retainer of lord southwell, an irish jacobite refugee in france, was said to prepare cakes à la madeleine and other small desserts.

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Bringing the flavors of paris to san francisco, cafe madeleine delights locals and visitors with artisan pastries, specialty cakes, and gourmet meals. Bake for 12 minutes, or until the bellies have risen and they're golden brown. Our authentic french fare is the perfect reason to relax with a book or celebrate with family.

The base of our desserts is usually creamed butter and sugar

With madeleines, however, beating the eggs and sugar together is the most crucial and particular step. Generously brush the molds of your madeleine pan with butter, then lightly dust with flour Using a medium cookie scoop, spoon level scoops of the batter into the center of each mold You don't need to spread the batter