Results tagged chocolatier from David Lebovitz

There’s a nifty guidebook to the bakeries, chocolate shops, and tea salons, called The Pâtisseries of Paris. This handy little book is full of great addresses and tips, and is just small enough to slip in your shoulder bag when hitting the streets of Paris, should you come to Paris on a mission for sweets. I was surprised at how in-depth this guide takes you….

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I’ve been a little lax in my duties around here reporting on chocolate. In my defense, I’ve been sidetracked by bacon, seaweed, and kimchi. But man cannot live by chocolate alone. Even in Paris. Speaking of chocolate, when I was doing research for my chocolate book, it was challenging to find people to talk about what they do. I met with one representative from a…

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Now that you’ve all seen everything I have in my kitchen, I thought I’d show you a place I just discovered this week not far from where all that pastry magic happens. (And I’m sure a few of you remember where all the magic that doesn’t happen around here ends up.) Someone chided me for having French Wine For Dummies on my bookshelf, but gave…

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There’s a new face in the Marais: Gérard Mulot. Sure there’s lot of shoe shops, sunglass boutiques, and questionable “art” galleries in the Marais. But there’s a dearth of bakeries and pastry shops. So imagine my surprise and delight when one not-particularly-good bakery near me closed (the surprise part), then re-opened the other day as…Gérard Mulot! (the delight) For those of you who don’t know…

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People often say I’m the luckiest person in the world for the kind of life they perceive that I lead. But I’ve found some folks who’ve got me beat, hands-down. I’m back from my book tour, which was exhilarating but made me a tad homesick. Although really, if one thinks about it, how many times can one visit Target in a month? And don’t even…

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A blog is an online diary where you can write about what you see and what you eat. It’s a marvelous thing that you can use to share your culinary experiences for everyone to read. The flip side of having a blog is that others can, and do, read it. A while back I wrote something about a chocolate shop in the Marais that I…

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One of my favorite things to do in Paris is just wander around, often in neighborhoods that aren’t really known for anything special. There’s always something interesting to find; shops specializing in vintage hairbrushes and combs, or locksmiths for doors installed only during the reign of Napoléan III. And of course, I’m usually on the lookout for food, and am especially keen when I come…

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One of the hardest things about writing about food is coming up with that killer opening sentence. It should start with something that grabs your attention right away, tickles your curiosity, then encourages the reader (which would be you) to follow the writer (which, or course, would be me) deeper into the story. Thankfully when writing about chocolate, I can include pictures to help me…

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For those of you whose interest has been picqued by my interview with Frederick Schilling of Dagoba chocolate, Frederick sent me the scoop on his new partnership with Artisan Confections, a division of Hershey’s chocolate. Here’s an except from that message: “So, what’s in store for Dagoba now? Well, for the most part, nothing is going to change. Dagoba will remain in Ashland doing what…

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