Meet the team

Laurel, originally from Charleston, South Carolina, began her culinary career at the age of 16, acquiring Southern culinary secrets. After studying French linguistics, she worked in both France and Charleston. She worked in various restaurants while also managing events for renowned organizations. Driven by a passion for pastry, she co-founded Sugarplum Cake Shop before creating Treize à la Douzaine in 2013. With Kaysa, the establishment thrived and subsequently opened Treize au Jardin in 2018, offering organic cuisine, local products, and a popular brunch. Always eager to please her customers, Laurel continues to expand her business, transitioning from a restaurant to a Club-House with a restaurant.

Kaysa, a Swedish native, grew up close to nature, learning to respect the environment. She managed the Swedish Circle in Paris, organizing prestigious receptions and dinners. Later, she contributed to the growth of a restaurant group in Fontainebleau. However, her dream was to offer homemade products. She found her calling by co-managing Treize, a restaurant focused on local and homemade products. The restaurant moved in 2018, offering a selection of alcohols, coffee, tea, and artisanal cocktails. Kaysa is a gin expert and renowned mixologist. Her goal is to create a warm meeting place where people can socialize and enjoy high-quality products.