May’s Parlor is a Virginia Beach Oceanfront bakery-cafe inspired by old world European traditions, modern American baking techniques, and flavors from around the globe. We bake all of our pastries, savories, and sweets fresh daily. May’s Parlor is owned and operated by 26 year old Chesapeake Native, Racheal Browning. Racheal is a graduate from the Culinary Institute of America in Hyde Park, New York and has worked at hotels and restaurants along the east coast focusing on French Pastries.
We are committed to using the best ingredients possible. When available, produce, meats, dairy and cheeses are sourced directly from sustainable farms in the area. We use European-style butter, cage-free eggs, and Valhrona Chocolates. Artificial flavoring and coloring is not used in any May’s Parlor cakes, pastries, or breads. We take pride in our quality viennoiserie, making fresh all butter croissants, pain au chocolate, and unique pastries daily. Several days of tedious hard work goes into each pastry, lending to it’s light flaky texture and exquisite flavor.
In addition to our handcrafted pastries and cakes served all day, during lunch hours you can choose from a weekly seasonal menu of sandwiches and fresh salads. Our carefully trained baristas proudly serve top quality espresso from La Colombe and loose leaf tea from Harney and Son’s.