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
Café Pouchkine :: Chouquette Botchka
A few months back, I reached out to Café Pouchkine to see if I could arrange a photo shoot of their boutique and, more awesomely, a special session with their chef pâtissier – his majesty Emmanuel Ryon. The Pouchkine team has long been keen on sharing my reviews of their work – both on their
Café Pouchkine :: Feijoa
Since arriving back in Paris on Wednesday, I’ve been overindulging in everything: pastries, croissants, hot chocolate, marshmallows, poppy syrup, caramels, macarons, fine coffee and more. Starving myself nearly 40 pounds thinner than I was at the end of September has paid off in spades, my friends! There is nothing sweeter than looking at a closet
Café Pouchkine :: Tutti Frutti
If I could criticize Café Pouchkine for one thing, it would be that they make it way too easy to feel disappointed in the other shops. There’s no way to visually take in something like the Tutti Frutti here and not feel like everyone else is cutting corners. Scratch that. It’s in seeing this that
Café Pouchkine :: Moskito
I have an admitted soft spot for pistachios. Not that I don’t love almonds, Brazil nuts, macadamias, pecans and beyond, but there really is nothing quite like the lusty charms of the pistachio. Lucky for me, it’s second only to hazelnuts in France’s pantheon of pâtisserie nutdom. So while hazelnuts might make their way into
