Café Pouchkine :: Pavlova Cassis
I’ve said it before, and I’ll say it again. The work of Café Pouchkine’s chef pâtissier, Emmanuel Ryon, is too good. Looking into the Pouchkine pastry case is to realize most other shops are not trying ½ as hard as they could be to render beauty in cake and crème. Tasting the pieces is to
Pierre Hermé :: Surprise Envie
I’ve been out of Paris for too many weeks now. The longing has set in. I can’t wait to resume my daily routine of coffee, pastries, walks along the Seine, and other bon vivant pastimes. Though, truth be told, I will be cutting way back on my pastry intake. Spending months putting on a kilo-a-week,
Un Dimanche à Paris :: Le Péché d’Adam
Even among the greatest Parisian pastries, only a few dozen can be classed as exceptional. Fewer still have earned the label of perfection. But the rarest of all are perhaps the two contemporary works that have recently shaped the arc of pastry history in the way that the Saint-Honoré, the macaron, and the opéra once
Sadaharu Aoki :: Sensuelle
There are a number of techniques a chef can use to make his pastries extra appealing to the average pastry shop customer. It’s almost to the point that you could make a little chart of popular ingredients in one column, popular compositions in another, and garnishes in the third. Take violets + “suggestive” shapes +
Pierre Hermé :: Jardin Secret Macaron
Sorry for the recent unannounced hiatus from blog entries, my friends. I didn’t mean to deprive you of Parisian sweets; I’ve just been sorting some things out here in the pâtisserie scene. With “changes” at some of the shops, the corrupting influence of hefty discounts and freebies, the realization that Jacques Genin and Emmanuel Ryon
