Recently in Chocolate & Pastry Shops category:

A favorite chocolatier of mine has finally made it to Paris, Henri Le Roux – although he’s best known for his C.B.S. caramels, which are made in Brittany, a region known for its copious use of salted butter. Whenever I’ve traveled to that part of France, I’m always delighted at their lack of restraint, and they use salty butter in everything from buckwheat galettes, to…

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Poilâne

I don’t think about this so much anymore, but one of the reasons I moved to Paris is that I could, whenever I wanted to, go to Poilâne and buy myself nice chunk of pain Poilâne. Just like that. Although I’m from San Francisco where there are quite a number of excellent bread bakeries, there’s something special about the bread at Poilâne – it has…

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Update: The Paris Pastry app has been updated and completely revamped, with new functionality and a sleeker interface. More shops have been added, as well as a host of new features. You can check it out here! At long last, I’d like to introduce you to the Paris Pastry app. It’s a project that I’ve been working on for a while, doing lots of delicious…

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In Paris, a city full of spectacular pastry shops, it really takes something major to grab me by the shoulders and shake me to attention. It’s not that I don’t appreciate the other ones, but when you see something as jaw-dropping as the pastries at Café Pouchkine, you can’t help but stop and stand at full attention.

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In what could be the hardest-sell on the planet, I always try to talk people who come to Paris into trying Pruneaux d’Agen fourrés, which are prunes stuffed with prunes. In spite of their reputation, prunes are a great delicacy in France and rightfully so; one taste of even just a regular pruneau d’Agen (especially mi-cuit, or “partially dried”), and you’ll plotz the first time…

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There are a lot of things I like about living in Paris. There’s shopping at the outdoor market and knowing the vendors and having them give you the good peaches, and not sticking a few icky ones in the bottom of the bag. Picking up a still-warm baguette and ripping the end off the very moment you step outside the bakery. And getting to go…

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I’ve been quoted on more than one occasion as saying something along the lines of “To a pastry chef, a good marshmallow is the equivalent of a pricey and rare black truffle to a regular chef.” And thinking about it as I type right now, every cookbook I’ve ever written has some sort of recipe for a marshmallow or marshmallow-topped dessert in it. When I…

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Fouquet is one of my favorite shops in Paris. I’m absolutely addicted to the thin crisps of spice bread enrobed in dark chocolate as well as to the house-made pâtes de fruits and the coconut-filled rectangles cloaked in chocolate. And, of course, the caramelized almonds, too. It’s rare to find a shop still making candies the old-fashioned way and I thought it would be fun…

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I cannot not tell you about Aux Merveilleux de Fred. I bought three small meringues to share with friends, and when sitting on a nearby park bench waiting for one of them to arrive, I dug into the first meringue. I don’t swear on this blog so I won’t share exactly what I said, but take it from me, a few expletives were uttered.

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