19 03, 2013

The best of French in New York: Your ultimate guide to Macaron Day – Part Two

By |2013-04-23T04:08:01+10:00Mar 19, 2013|1 Comment

With such a huge rise in popularity, both in France and in the States, some may wonder if the macaron is in danger of becoming a cliché, a product so intensely and frequently marketed as 'French' that it becomes boring and predictable, and more importantly, no longer desirable.

19 03, 2013

Best of French in New York: Your ultimate guide to Macaron Day – Part One

By |2013-04-23T04:08:49+10:00Mar 19, 2013|1 Comment

When one thinks of classic French culinary emblems, many things come to mind - the crispy baguette, the buttery croissant, the indulgent pain au chocolat. But in recent years, a certain French pastry has risen in popularity on both sides of the Atlantic– the chewy and delightful macaron.

5 09, 2012

Top 10 French indulgences: Confessions of an amateur pâtissière

By |2013-06-24T14:05:30+10:00Sep 5, 2012|4 Comments

Pastries don’t have to be the fancy, over-the-top constructions that Carême, the celebrated late-18th century cook, wrote about. Délicieux is what counts. Next time you’re in striking distance of a pâtisserie, you might look for one of these top ten.

15 10, 2011

Interview: Daniëlle Todd

By |2013-06-30T20:33:05+10:00Oct 15, 2011|0 Comments

The story behind Paris Pastry is that I had began baking a lot during one lazy summer. Browsing online for recipes I stumbled upon various baking-blogs... I was immediately inspired to write down and photograph the things that I had baked. After a while I made the decision to start a blog so my friends, family and maybe a few baking-enthusiasts could see what I had been making.

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