I don’t think there’s anyone happier than I am now that we now have our very own bean-to-bar chocolate maker in Paris. I remember when the movement started in America, and small chocolate manufacturers started popping up in the most unlikeliest of places by people curious about roasting and sourcing their own beans, then grinding them into smooth tablets of chocolate. I was impressed, but…
People often ask me, after taking a bite of a caramel in Paris: Why can’t they can’t get caramels that taste like that in America? Like bread – those kinds of wonderful foods are, indeed, available, but you need to know where to look. A while back I was in Los Angeles and a magazine had mentioned Little Flower Candy Company’s caramels. So I ran…
Whenever an American friend in Paris has a birthday, I invariably offer to make the cake for the big fête. Not that there’s a lack of great bakeries in Paris, but Americans always seem to crave the same thing: a big, tall, all-American chocolate cake with an overabundance of swirls and swoops of chocolate frosting. And who am I to deny them? And what better to…
I tend to sometimes take things for granted. I get messages from readers, “You’re so lucky! You get to live in Paris!”. To be honest, it wasn’t like one day back in San Francisco I came home and there was an envelope waiting for me with an airline ticket, an apartment lease, and all the blanks filled in on the paperwork filled for a French…
一些面包师遇到的最烦人的任务之一是制作完美的巴黎马卡龙，那些在巴黎各地看到的杏仁酥皮的小圆顶，通常装满了奶油，甘纳奇或果酱果味。尽管最初的马卡龙没有填充，但在温暖的时候只是融合在一起。所以我决定为巧克力马卡龙创建两个食谱：一个与…
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