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
Sadaharu Aoki :: Tarte Caramel Salé
When I drafted my Top 17 Best Pastries list last summer, it wasn’t too difficult to single-out those 17 from the 300 or so I ate, but it was tricky to rank them relative to one another. An orange blossom macaron is a totally different animal than a strawberry millefeuille or a candied rose croissant.
Sadaharu Aoki :: Tarte aux Fruits Rouges
This is why I get so picky about other shops’ work. If Aoki can produce a piece like this, why does Blé Sucré peddle this crap, and why do they think this is somehow cool to sell? The above is a piece of art, and the pastries in those links are most definitely not the
