Most shops keep their macaron lineup pretty standard. You get the usual chocolate, pistachio, raspberry, vanilla, coffee and whatnot. Then there are the shops that do a good job of mixing it up a bit more – like Un Dimanche à Paris with their coquelicot macs, Hugo & Victor with their combawa lime, or Aoki
So a couple weeks ago, I woke up and realized it was the “every other Thursday” when my cleaning lady comes. I hate these Thursdays because it means I have to stay out of my apartment for a few hours and can’t come back with pastries and croissants to do photos, until the early afternoon.
I’ve started to become curious about each shop’s clientele. Pierre Hermé and Ladurée get most of their foot traffic from the tourist hordes, but what about the others? Are Pain de Sucre customers mostly just locals around the Centre Pompidou? Does Jacques Genin get people to go to the end of Rue Turenne, based solely
This is what I love to see in a pastry – something eye-catching, yet simple and refined. There are no artificial colors and no inedible elements. The garnish is truly part of the overall work – not just eye candy. The textures are all complementary. Best of all, all three of the visible constituents were
When I was planning my pastry adventures last winter, before the blog started, Jean-Paul Hévin was at the top of my list of patisseries to catalog. The year prior, JPH had been a highlight of my dessert and chocolate romp around the City of Lights. But I also knew a hefty cacao treat from Monsieur