Beverly Hills Beignet, BH Beignet began its journey in the fall of 2015 in New Orleans while Maggie Finneran was accompanying her son on his move into Tulane University located in New Orleans LA.  While stopping for the infamous Café DuMonde beignets, it was love at
first bite! She took that inspiration of the classic 1930’s French style beignet and added an epicurean and modern day twist to this little pastry.  Working with Lincoln Carson, one of the country’s most prestigious pastry chefs, they curated what is now the small batch BH Beignet menu.

It took several months to develop just the right pastry dough and curate an experience for our customers that would involve both sweet and savory decadence.   The beignets and our well-rounded, house made dipping sauces are made from all the world’s best ingredients, including King Arthur flour, Plugra cultured butter, Valhrona and Guittard chocolates, Neuske bacon and Maldon sea salt.  BHB also sources the freshest seasonal fruits from local farmers, premium bourbon and rare compounded spices from all over the world.

BH Beignet is devoted to making the best beignets and bringing people together. It’s what gets us out of bed in the morning and keeps us up late at night. We believe that you can grow a business as a community of people, with artful attention to detail and the customer experience, all while continuously getting better at the same time. Those REALLY decadent beignets, served perfectly in a sophisticated, artisan hand crafted space, with attentive and in the moment service, brings people together and help them connect. We like to make people feel good.