When Isabelle De France moved from France to Alabama, she did not expect that baking would become the bridge between the two places she now calls home. What began as a personal passion has grown into a way of introducing Gulf Coast communities to authentic French pastries while sharing the traditions, craftsmanship, and slower pace of life that shaped her childhood.

Today, you’ll find Isabelle at local farmers markets with her business Maison Luma, where her buttery croissants, delicate pastries, and crusty loaves of bread have earned a loyal following. For Isabelle, however, baking has always been centered on connection and community.

“Moving to Alabama has been a big adventure, and I’m grateful every day for the people I meet, the support I receive, and the chance to share a little piece of my culture through food,” she says.

We caught up with Isabelle to learn more about her journey from France to Alabama, the traditions that continue to inspire her baking, and why slowing down over a good meal may be the greatest gift French culture has to offer.

Tell us a little about yourself. What was life like growing up in France, and what eventually brought you to Alabama?

I’m Isabelle De France. Funny enough, my last name already tells you where I come from! I grew up in several different parts of France. I was born in Saint-Étienne, near Lyon in southeastern France. My family later moved to Limoges before settling in Brittany, in the northwest of France, where I spent most of my childhood.

After high school, I moved to Paris to study nursing, then lived near Biarritz before spending six years in Toulouse. My husband and I eventually decided to move to the United States for his job with Airbus, and we’ve been here ever since.

Was there a moment when Alabama began to feel like home, or was it something that happened gradually over time?

We didn’t know Alabama at all—let alone the United States. Little by little, we got to know the area, found our favorite places, and fell in love with the atmosphere and the slower pace of life.

Life here feels peaceful. People don’t seem to stress as much, and everyone has been so kind, welcoming, and willing to help. It didn’t take long before Alabama started to feel like home.

What role did food and baking play in your life growing up? Are there memories from France that still find their way into your work today?

In France, food is sacred. It’s built around craftsmanship, enjoying life, taste, and above all, sharing.

Meals are about gathering around the table and taking the time to enjoy each other’s company. Family meals can last for hours, moving from an aperitif to a starter, the main course, cheese, dessert, and conversation. It’s an entire experience. That spirit is something I hope to share here: slowing down, enjoying good food, and spending meaningful time together.

What inspired you to begin sharing your baking with the community through local farmers markets?

Cooking has always been part of my family. Many of my relatives love spending time in the kitchen, and we are all passionate about food.

I began baking while living in Toulouse and working as a nurse in the emergency room. I wanted to bring a little sweetness into difficult moments, both for myself and for those around me. When we moved to the United States, becoming a baker felt like a natural next step. I no longer wanted the constant stress that came with nursing, even though I still love helping people. Baking allows me to create something positive.

My father is a photographer, and I used to visit markets with him. Farmers markets here remind me of those experiences. I love the atmosphere, the homemade products, and the sense of community and support between vendors. It’s something really special.

For those who have never experienced traditional French pastry, what makes it unique?

French pastry is all about balance. It’s the combination of textures, flavors, delicacy, elegance, and craftsmanship that makes it so special. To me, that attention to detail is what has made French pastry one of the most celebrated baking traditions in the world.

Are there ingredients, landscapes, or aspects of life on the Gulf Coast that have influenced your baking in unexpected ways?

There has definitely been a lot of adaptation. We don’t always have access to the same ingredients we have in France. The flour is different, and the chocolate tends to be sweeter than what we’re used to.

The climate has also been an adjustment. Heat and humidity make baking more challenging because bread loses its texture much more quickly, and croissants are especially sensitive to temperature.

I’m also learning how to work with local ingredients like pecans and blueberries. I think it’s important to showcase what this area has to offer while supporting local farmers and artisans.

Having lived in both France and Alabama, do you see any similarities between French food culture and Southern food culture?

The strongest similarities come from the sea. Both places appreciate fresh seafood and fishing traditions. Beyond that, I’m still discovering Southern food culture and learning more about its traditions every day.

What do you enjoy most about market days and the relationships you’ve built with customers?

Market days are exciting, exhausting, and sometimes stressful because you never know what to expect. You wonder if people will come, whether you’ll sell everything, and how the weather will affect the day.

But those markets have introduced me to the community. They’ve sparked conversations and curiosity, and they’ve allowed me to build real relationships with customers. Knowing that people come back looking for me means so much.

Is there a particular pastry, bread, or recipe that feels especially meaningful to you? What is the story behind it?

I absolutely love strawberry tarts. Since I was born in early July during strawberry season in France, they’ve always been part of my birthday celebrations. The combination of crisp pastry, pastry cream, and fresh strawberries brings back childhood memories every time I make one.

As for bread, I couldn’t imagine life without a traditional baguette or country loaf. Fresh bread with salted butter and jam is still one of my favorite simple pleasures.

I think every region of France has desserts that carry family stories and traditions, and that’s part of what makes French baking so meaningful.

If you could share one taste, tradition, or experience from France with every Alabamian, what would it be?

More than any single pastry or loaf of bread, I would share the art of slowing down and gathering around food.

Of course, I hope people discover French pastries and bread, but what matters most is the experience that comes with them: sitting together, enjoying a meal, having conversations, and creating memories.

In France, food is never just about eating. It’s about sharing, connecting, and celebrating life’s simple moments. That’s the tradition I hope to bring with me wherever I bake.

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