Crafted by Hand.
Made to gather.
L’Atelier (lay-tell-yay, or lah-TELL-ee-yay)
A workshop or studio, particularly one used by an artist or designer.
At L’Atelier: Pasta & Gelato, food is crafted with passion, imagination, and skill— tradition, innovation, and artistry in every batch.
Rooted in simple ingredients and thoughtful technique, each product is made by hand in small batches in Skowhegan, Maine.
You can find L’Atelier at local small businesses near you and at area farmers markets.
The story behind the name
The name L’Atelier translates literally to “the workshop”. It reflects both learning and craftsmanship — a space where skill is practiced, refined, and brought to life.
THIS business was named “L’Atelier” because it encompasses Natalie’s approach to food, and to craft in general. The kitchen is a workshop of creativity, patience, and passion — where food is treated as both nourishment and art. Each batch tells a story of tradition, care, and community.
L’Atelier: Pasta & Gelato was founded after Natalie and Paul sold their restaurant in New Jersey; after serving their community through the harshest Covid restrictions, it was time for a change. They left the rat-race, moved to central Maine, ands started fresh (but not without bringing some of their most specialized equipment).
Natalie chose the focus of pasta and gelato because they were her two favorite specialities to produce from the restaurant. Preparing them packaged for retail sales, however, was a completely new venture. These specialty skills were passed down by Paul’s training, which was rooted in a long and illustrious culinary history; they hold a special place in her heart because of this family tradition.
Accessing classic gelato is rare, and making raviolis by hand is a dying art; Natalie wanted to share these gourmet items with her Maine community through L’Atelier. At the same time, her vision was to use her food as a canvas to feature all of the incredible local ingredients produced right here in Maine. Many of the products across L’Atelier’s menu are made using local meats, veggies, fruits, grains, dairy, and other value-added products, and Natalie often features rotating specials featuring seasonal local products throughout the year.
Lessons from the alps
In the Italian Alps near Merano, Chef Walter taught Paul many things, including the importance of EATING a good meal — often traveling hours for a single, memorable meal.
That tradition of intention and curiosity was passed down to Natalie; while they ran their restaurant together, Paul would take Natalie to countless restaurants to experience different tastes. A favorite game to play during that time would be to taste a dish, make mental notes of “likes” and “critiques”, and then to compare notes to assess the synchronicity of their palates. In this way, Chef Walter’s nurturing influence lives on in every batch at L’Atelier.
Where it began
L’Atelier is rooted in family and craft.
After graduating from the Culinary Institute of America in the 1980s, chef-and-father Paul Beaugard trained under chefs in Italy and France. This experience is directly responsible for the creation of L’Atelier. This time in European kitchens is where Paul fell in love with classic pastas and gelatos, which he then later passed on to Natalie.
One of the chefs he worked under during that time, Chef Walter, left a lasting impression that still influences L’Atelier today.
