State of the Choux’nion
By Paris Pâtisseries in Pastry Reviews
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Now halfway through my latest stay here in Paris, I thought it would be a good time to pause, reflect, and share some of my plans for the months ahead. Viva self-importance! Of immediate interest though is that I’m taking a week off from the blog, so you won’t be getting your next sugar fix from me until Thursday, July 7th. I’ll then be back with the following awesomeness . . .
1. Have you ever wondered why more of the shops don’t create something in my honor? Well wonder no more! I’ll soon be treating you to the first pastry crafted at my suggestion – courtesy of the ever-talented Quentin Bailly at Un Dimanche a Paris. I did a preliminary tasting of it last week, to help Monsieur Bailly put on the finishing touches, and it just got put in their case this past weekend. I should mention that it involves peanut butter!
2. Take a look inside the kitchen of MOF and Champion du Monde, Philippe Rigollot, as he crafts caramel macarons and one of his latest pastry creations for my lens.
3. Pay a visit to London, when we get up-close and personal with William Curley in his Belgravia shop. There’s going to be a lot of extremely expensive Italian chocolate involved. So be forewarned that you might just gain a kilo or two merely by looking at the photos.
4. Continue to discover the greatest croissants of Paris with me. The goal is to photograph and catalog at least 50 of them, so while you’ve only seen Croissant Quest Parts 1, 2, and 3 so far, expect at least 14 more in the series! Yes, I am crazy, but you already knew that.
5. Then, this fall, get ready to see my favorite God of pastry, Jacques Genin, at work! It’s going to be more coolness than you can understand.
6. Finally, spend many a sleepless night in anticipation of my new lists for Top Pastries and Top Macarons. Are they subjective? Of course, but that’s half the fun 
Expect to see other in-kitchen photos with the great chefs of Paris. Steel yourself for an angry tirade, when I draft my list of patisserie disappointments; finger-wagging will never seem so sweet. And keep an eye out for a post where I explain how you, too, can physically withstand a 6-month pastry binge . . . that assumes I neither have a heart attack or more bizarre health complications. Hint: I already have some, but none are yet incapacitating!
Oh, and the biggest news of all . . . you guys are awesome. Thanks for reading and enjoying the photos. Thanks for helping me/us reach the 5,000 Fan mark on Facebook. Thanks for salivating your way through 50,000 pageviews/week. Thanks for your comments, emails and related blog posts. Thanks to everyone who came to the pastry pillage last weekend. And thanks to sugar, butter, flour, eggs and cream, without whom none of this would be possible.
Are you wondering what the two pastries here are? Well, the first one is the Victor Pêche from Hugo & Victor, and the second one is La Fraise from Ladurée. How do they taste? They’re both scrumtrulescent, but you’ll have to wait for the full reviews another day!
