Ever since I heard word it, I’ve been anxious to try Helmut Newcake, what’s been heralded as the first gluten-free bakery in Paris. While a couple of bakeries and natural food shops offer gluten-free bread, they’re invariably made somewhere where other breads are made (risking cross-contamination with wheat flour), or the salesclerks simply stack the gluten-free breads with the regular ones, which is little comfort to those who can’t tolerate eating gluten.
Results tagged cake from David Lebovitz
When I was in Australia, a couple of interesting things happened while I scooting around Sydney. One was that I went on the hunt for Lamingtons, and a number of people offered to send me recipes, but didn’t. And two, I got quite a few messages from people asking if I was coming to Melbourne. Then a food festival there rolled around and even though I woke up at all hours, checking my messages night and day, an invite to that city never landed in my Inbox.
But instead of being tough and bitter, I decided to dive into something tender and sweet, and was compelled to whip up my own recipe for Lamingtons. (And it’s hard to remain mad at anyone in Australia because, truly, everyone was exceptionally nice to me during my visit to Sydney.) I did call upon one of those nice folks, the master of the Lamington, Matt Rothman, when deciding whether to go with a cocoa powder icing or one made with chocolate. And he responded that he makes either, depending on whether he wanted the glaze to soak in to the cake a little (cocoa powder) or for it to be more of a thicker icing (chocolate).
It’s interesting reading some of the talk regarding if the internet is ready to replace cookbooks. Sure, there are people furiously clicking around wherever they can for a chocolate cake recipe. And there are hundreds of thousands of chocolate cake recipes that you can find using a search engine. But to me, that’s not enough. When I want to spend my precious time and funds making something to eat, I don’t want to merely find a recipe. There’s nothing compelling about a downloadable list of ingredients. It just leaves me cold. I want the author or writer to tell me about the recipe, what inspired them to create it, or how it came about.
I want to know why someone chose that recipe, what twists they gave it, what made the cake or casserole they were making so special to them that they wanted to share it. Was it an unusual ingredient? Did they like the description they read of it elsewhere? Were they inquisitive about how a root vegetable from their garden could make its way into a chocolate cake?
My search for the perfect Lamington ended this morning. If you don’t know what a Lamington is, you’re not alone. Yes, even I hadn’t heard of one, until a posted a picture of the Chocolate-Coconut Marshmallows from The Sweet Life in Paris on my Flickr page and they were mistaken for Lamingtons.
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.
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 all the way home and re-do that file of paperwork that you carefully spent the last six months assembling isn’t acceptable because you’ve used staples to fasten the pages together rather than a paperclip.
Living abroad in a different culture certainly has its challenges (like being able to determine if paperclips or staples will be acceptable…and at which particular agency), and sometimes one wants a big ol’ generous American hug rather than just a few bisous pecked on both cheeks. For the same reason French people congregate on Claude Lane in San Francisco, sometimes you just want to walk in somewhere and not have to worry about feeling like an outsider. Or you want free WiFi that’s doesn’t shut down after twenty minutes. Or you want ice.
I was browsing through my archives this weekend and landed on a post that I wrote back in 2005, about Vandermeersch. The bakery is really out in the middle of nowhere and for most visitors and even local, whether you’re going by foot or even by métro. But I was looking at the pictures I’d taken back then, which didn’t do the kouglof justice, that I hadn’t been back there in a while and since I had friends in town, I figured there was no time like today.
When I arrived in the nondescript area just at the perimeter of Paris, my friends were a few minutes late and I noticed—then panicked—because there were only five large kouglofs left in the shop, and just a few individual ones. Certain they’d arrive just as the last ones were being bought up by someone less-worthy than me, I was a little rude and went ahead and bought two of the pastries, and stashed them in my bag.