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 +
Sadaharu Aoki :: Macaron Violette
Last week, I wrote about my love of the pistachio. Together with maple, tonka and licorice, it’s among my absolute favorite flavors. True, those four parfums have absolutely nothing to do with one another, but maybe that’s why I love them so much; they’re each so distinct (even though the latter three have very close
Sadaharu Aoki :: Saya
So the very first pastry I ever had in Paris, years ago, was Gerard Mulot’s Cascia. But do you know what the second was? That’s right . . . the one you’re looking at right now – Sadaharu Aoki’s Saya. I’d purchased it along with his Citron Praliné and Bamboo. Bright pink, bright yellow, and
Sadaharu Aoki :: Caramel Macaron
I’ve been thinking I should start another blog that’s called “Oh, Sadaharu!”, where just the follies and masterpieces of Sadaharu Aoki are chronicled. As I’ve explained before, almost everything in the shop is either brilliant or a train wreck. So one week the “Oh, Sadaharu!” would be said in exclamatory praise, while the next week
Sadaharu Aoki :: Sudachi
My love/hate affair with Sadaharu Aoki’s work continues unabated, this year. And I would have it no other way. I enjoy being appalled by ever other pastry and macaron, then being thrilled by the next. While most other shops tread in some range of quality, Monsieur Aoki is a master of inconsistency. He’s on-par with
