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,
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
Pierre Hermé :: Asperge Verte & Huile de Noisette Macaron
Sometimes my pastry eating and photographing schedule get so intense that I literally don’t have enough time to edit photos and write something thoughtful about the goodies at-hand. This week has been particularly bananas. From being “forced” to do such things as leisurely sip a half dozen sublime coffees at Coutume Café for hours on
Pierre Hermé :: Baba Ispahan
Much as I think Jacques Genin makes the sun rise and set over the Parisian pastry scene, I’m growing to love Pierre Hermé a little more with each passing year. Why? Because, of all the Parisian shops, I think he does more to consistently push out a greater volume of fresh and original work. Is
Pierre Hermé :: Gourmandise Constellation
When it comes to the flavors in a pastry, there are two broad schools of thought. The first is one of simplicity. You take a singular dominant flavor or two complementary tones and coax perfection from that very Spartan palette. Jacques Genin and Hugues Pouget are two of the best at doing just that. Employing
