Les Filles Café: A French–Italian Love Story Rooted in Cathedral City

A Welcome in Two Languages 

Whether you’re greeted with “Bonjour” or “Buongiorno,” Les Filles Café carries a breeze of European romance the moment you step inside. Since opening last year, it’s quickly become a beloved stop for French and Italian pastries, sandwiches, and its anchoring coffee bar. That greeting — Candice’s soft French welcome or Paola’s bright Italian — sets the tone for the café’s old‑world charm.

Candice and Paola met nineteen years ago while on vacation in Cathedral City. They stayed in touch, lived together in Paris for a decade, then briefly in southern Italy before realizing Palm Springs would be the best home for their relationship and their son. Candice couldn’t live in Italy; Paola couldn’t live in Paris. So they chose the Coachella Valley — close to Palm Springs’ embracing culture, and ultimately the place where their family could thrive.

Their years between France and Italy became the foundation for the café they dreamed of building together.

So we decided to do both, half and half. And it worked, because people like French and people like Italian food.

French Elegance, Italian Passion 

“The café was my wife’s dream,” Paola says. With a master’s degree in computer science, she handles the business and mechanics of the operation. Candice, with a master’s in hospitality management and years in fine dining, brings the warmth and service. Their dialogue becomes its own performance.

“Why don’t we do a French coffee shop?” Candice recalls, “But she said no…”

“Italian is better,” Paola interrupts.

“You disagree on whether French or Italian is better?” I ask.

“Oh me, I’m very open,” Candice says. “But she…”

“I don’t need to disagree,” Paola cuts in. “Because it’s true. Italian is better.”

Candice laughs. “In Italy, I don’t know if there are French restaurants — maybe one in the whole country. But in France, we have a lot of Italian restaurants.”

Paola lifts her hands. “You see? Because Italian is better.”

“Because they make a lot of pizza and pasta,” Candice concedes partially.

Candice brings us back. “So we decided to do both, half and half. And it worked, because people like French and people like Italian food.”

For anyone who’s tasted the result of that debate, the experience is exquisite. What begins as playful banter becomes a kind of culinary alchemy — French elegance meeting Italian passion — expressed through carefully selected pastries, breads, produce, espresso, and personality. It’s a rare harmony created by two people who refuse to compromise their culture, and together make something better.

A Coffee Shop But Not a Bakery

When I ask about baking, Paola redirects immediately. “We don’t bake. We’re a coffee shop that serves sandwiches and pastries.”

“We want to be transparent,” Candice adds, “because many people think we are a bakery.” And here, the distinction matters. In France, the professions of boulanger and pâtissier carry serious esteem — trades rooted in craft, training, and tradition. That pride explains why Candice and Paola correct the misconception.

That same pride carries through everything behind the counter. “Everything we have comes from Italy or France,” Paola says. “Absolutely everything. If it’s French, it’s baked with French flour. If it’s Italian, it’s made with Italian flour.” Every pastry arrives exactly as you’d find it in its home country — no fusion, no reinterpretation.

When asked about suppliers, Candice smiles. “They help us grow, so for now it’s our little secret.”

Paola brings over a variation of a Croque Monsieur they’re testing.

“What do you think?” she asks.

“It’s delicious. I love the richness of the cheese and the butter.”

“I don’t like it,” she replies instantly.

“It’s the butter,” Candice explains.

Pastries and Sandwiches Rooted in Tradition

From there, I get a lesson in French and Italian variations. The sandwich board lists Baguettes and Schiacciata — a Tuscan bread, lighter and airier than focaccia. They serve both croissants and cornetti. The croissant is more buttery (too buttery for Paola); the cornetto is sweetened with orange blossom (too sweet for Candice). Their commitment to origins defines the café’s identity throughout.

I try a Bombolone — new to me — a softer, lighter cousin of the French beignet. It’s the perfect platform for pistachio cream, vanilla crema pasticciera, Nutella, or Italian strawberry jam.

Over the past year, I’ve visited Les Filles Café mostly for pastries and coffee. When Candice asks which one I like to order, my answer is simple: I order everything. I go along the case and try something new each time. I was first drawn in by the freshness of the Pain au Chocolat. It’s a treasured item for me; I lived in France as a student, and baked goods were beyond my budget. I’d walk past boulangeries, taking in the aromas, indulging only on rare occasions. Coffee shops today often let me relive that dream, but they pale in comparison to what I find at Les Filles.

Since then, I’ve moved through the pastry display with eager delight. There’s Tiramisu made with Italian ladyfingers, while the Napoleon and Torta della Nonna are best sellers. Recently, I discovered the Ricotta e Pistacchio, which Candice notes was a Palm Springs Life “Best Of” winner. Whether you choose an Éclair, a Cannoli, or something less familiar, every pastry carries the same through‑line: exceptional ingredients, handled with care, and memorable flavors.

The sandwiches are equally rooted in tradition. French Baguette options include Le Parisien with ham and Gruyère, Le Saucisson with salami and cornichons, and a vegetarian Crudité. Italian Schiacciata options include the Calabrese with Spianata spicy salami and stracchino cheese, the Tartufo with ham, mozzarella, truffle cream and shaved parmesan, and the Caprese. There’s plenty to discover across the board with top‑quality meats, cheeses, and breads.

Authenticity As The Guiding Vision

They’re adamant about their menu, aiming to convey the experience you’d find in France or Italy. “No mayo, ketchup, no mustard,” Paola says. “We are very classic.” The same applies to the coffee drinks. “Syrup not offered,” reads the sign. “In the south of Italy we don’t have Starbucks,” Paola continues. “We don’t have Vanilla Caffè Latte.” They make one concession for iced coffee because of the desert heat. “But if you’re in Italy and you ask for iced Caffè Latte, they will look like this,” she says, giving a quizzical expression.

We’re here for the experience, not the money.

“If you come to our restaurant it’s because you want to eat what we offer,” Candice says. “It’s what we do here.”

“I don’t want to change the taste,” Paola adds. “I just want you to try mine. It’s possible you don’t like the authentic one, and it’s possible you fall in love.” That sense of origin breathes through everything they offer. “Important restaurants think about money,” Paola says. “The authentic ones think about the experience. We’re here for the experience, not the money.”

Beyond sandwiches, pastries, and coffee, they carry an impressive selection of imported provisions — many exclusive to the desert. Around the store are French chips, Italian gelato, and specialty sauces you won’t find elsewhere. “I have some brands nobody has,” Candice says. “The mayonnaise, the béarnaise, the aioli, French brands, and some cookies and shortbread.” She recalls having her father hunt down products in France before sourcing them locally. “We want to be exclusive,” she says, “but especially good.” She admits: “My béarnaise — if nobody buys it, I don’t care, I will eat it myself.”

Finding A Home in Cathedral City

Despite their steadfast belief in the product, the café radiates hospitality. The bonjours and buongiornos are delivered almost musically — not just by the owners, but by their staff. “Some people learned French in school or have Italian blood, so they try to speak a little with us,” Candice says. “Where can you find this here?” Having lived in France, it’s an aspect I personally enjoy briefly before slipping back into English. It’s all part of the welcoming spirit.

While they came to the Coachella Valley for its inclusive culture, they’ve found a home in Cathedral City — the place where they first met, right across the street at One Eleven Bar. Palm Springs may be vibrant and diverse, but chic and unique concepts are less common in Cathedral City. Les Filles Café shines in its Cathedral City habitat while also standing out across the valley. That comes down to the owners’ passion and vision — the belief that if you stay true to your concept, your clientele will love it.

The response has been so positive that they’re expanding. “Ooh la la, she has lots of plans,” Candice jokes. “Slowly, I will not say more,” Paola says. But she does mention the second location underway in Palm Desert.

“I just received that we’ll have permits for construction next week,” Paola adds. “I don’t take a general contractor — I will do everything myself.”

“Oh, I won’t see you anymore, amore!” Candice jokes. It doesn’t go unnoticed that she leans into the Italian “amore‑eh” pronunciation — a playful moment that defies their earlier French‑versus‑Italian banter.

Their tastes may differ, but they’re united by passion and execution. That joy comes through in everything they serve. You’d never find a French and Italian café under one roof in their respective countries. It’s the kind of harmonized diversity that defines the Coachella Valley’s inclusive culture — giving us the best of both worlds through hospitality and food.

Whether it’s “bon appétit” or “buon appetito” — both have found their home together at Les Filles Café, right here in Cathedral City.