[Los Angeles] Chapter 1 : Departure / Oh-Oh by Bouchon Bakery

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Setting off on an adventure with no luggage, disappearing without a sound, to escape the present at all costs, and – having found appeasement at last – smiling from afar at those who populated our past, while watching this world disappear in mist, as we pull further and further away from the shore. Is another world, another life, possible? It is the desire for change, the yearning to start a blank page and – yes – to believe that one’s dreams can still come true, which are at the source of all true voyages. Let us escape to the other side of the globe, under the Californian sun, to Los Angeles. Allow ourselves to be surprised by new discoveries, welcoming everything we come across with an exclamation on our lips. And so we start our explorations with this Oh-Oh, selected at Thomas Keller’s Bouchon Bakery in Beverly Hills. Continue reading “[Los Angeles] Chapter 1 : Departure / Oh-Oh by Bouchon Bakery”

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Moist Cinnamon-Blackcurrant Cake with Oat Crumble Top by Claus

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One can wonder at the duplicity of human nature, yet this trait is far from surprising to who dares to delve into the realm of introspection. Our supposed individuality is as changing as it is mysterious. While it may be perceived as the sum of our acts, our feelings and our thoughts, it is in equal measure the sum of their opposites. How many times did we make the unsettling discovery of finding ourselves – simultaneously and in equal intensity – brave and timorous, mature and childish, joyful and morose, in love and unmoved? Like us, cakes also hold in them this disconcerting duality, and need to be understood. This Moist Cinnamon-Blackcurrant Cake with Oat Crumble Top, for example, claims to be simultaneously moist and crunchy. We analyze this cake found at Claus, the Breakfast Grocery Store (Epicerie du Petit-Dejeuner). Continue reading “Moist Cinnamon-Blackcurrant Cake with Oat Crumble Top by Claus”

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[Gluten Free] Chocolate, Hazelnut and Orange Pound Cake by Nicolas Bernardé

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Nicolas Bernardé, who holds the prestigious title of Meilleur Ouvrier de France for pastry making,  has made the pound cake his trademark product. These cakes are offered in various flavors and colours in his boutique in La Garenne-Colombes. That is where we went to acquire one of these pound cakes, for which we prefer the name “travellers’ cake”, in a gluten-free, chocolate, hazelnut and orange flavored version. We examine it with a fine-toothed comb. Continue reading “[Gluten Free] Chocolate, Hazelnut and Orange Pound Cake by Nicolas Bernardé”

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[Gluten Free] Red Pistachio Tart by Helmut Newcake

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To those whose sworn enemy is gluten: we have not forgotten you, and today we audition a new pastry which is free of this protein which so inconveniences you. The Red Pistachio Tartlet is a creation of the pastry shop-cum-tearoom Helmut Newcake, a reference in the world of gluten free products. What do we make of it, and what are its distinct features? The answer lies in our detailed report. Continue reading “[Gluten Free] Red Pistachio Tart by Helmut Newcake”

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Carrot Cake by Bread & Roses

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Let us adopt our best British accent and take a look at one of the most traditional cakes brought to us from accross the Channel: the Carrot Cake. What originated as a a modest cake which used carrots as a sweeter, has today become a dessert of choice for those idle hours of the afternoon. We chose to test the Carrot Cake from the Parisian pastry shop and traiteur Bread and Roses, and we reveal its secrets in our report.  Continue reading “Carrot Cake by Bread & Roses”

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