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Flo Paris
Breton biscuit with chocolate mousse, orange and caramel.  Photo by Eric Sandler
Flo Paris
Dany Srour, left, Florelle Salibi and Rabih Salibi will open Flo Paris next week.  Photo by Eric Sandler
Flo Paris
Curing the salmon that tops this simple salad takes 48 hours.  Photo by Eric Sandler
Flo Paris
Srour's chocolate mousse cake is "three star Michelin." Photo by Eric Sandler
Flo Paris
Flo has a clean, modern look. Photo by Eric Sandler
Flo Paris
Turkey pesto sandwich on house baked bread. Photo by Eric Sandler
Flo Paris
Crepes are designed to be a substantial portion. Photo by Eric Sandler