Zéphyr by Pain Pain

Whispers fill the air during the sweet nights of June in Montmartre. Sitting atop the Montmartre hill, we allow ourselves to be rocked by the zephyr wind which carries the perfumes of dusk, basking in the warm golden light. This gentle wind caresses our cheeks and brings new desires, a thirst for things that stir us inside, a longing for fresh and tangy – yet still gentle – pastries. We make our way to Pain Pain to discover their Zephyr, a dessert with a promising name created by Sebastien Mauvieux. Continue reading “Zéphyr by Pain Pain”

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[London] Assortment of Canelés by Babelle

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If Paris is a city known for its constant strive for excellence in style, London sometimes comes off as its less conventional and more daring sister. Thus, we do find canelés in London, sold by Babelle in the famous department store Selfridges on Oxford Street; yet they differ from those previously auditioned at Baillardran and Lemoine by the wider variety of flavors on offer than what is found in these two traditional Bordeaux pastry shops. Does this greater range come at the price of lower quality, or do these canelés have what it takes to make their French counterparts blush? We investigate. Continue reading “[London] Assortment of Canelés by Babelle”

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Exotic Fruit Angel Cake by La Pâtisserie Ciel

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We’ve known it under other guises, and while we previously tasted it with pleasure, we also left it behind with no regrets. But in our pastry journey, we shall not abandon our quest – for who knows where a thwarted desire can lead to? So let us return to audition an Angel Cake in the specialized pastry shop Ciel – one whose name promises exquisite exotic flavors. Continue reading “Exotic Fruit Angel Cake by La Pâtisserie Ciel”

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Lemon Cheesecake by Gontran Cherrier

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Some people dare to criticize traditional cheesecakes for being too fatty and rich. While we are not one those people, we do sometimes enjoy lighter versions of this dessert, such as the one offered by Gontran Cherrier. While we do, in theory, believe it is possible to preserve the delicious flavors of a cheesecake using a much lighter batter, we need to see the evidence before being convinced! Continue reading “Lemon Cheesecake by Gontran Cherrier”

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Déstructurée by Pain Pain

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Deconstructed– that’s how Sébastien Mauvieux presents the lemon tart proposed in his bakery cum pastry shop, Pain Pain. Yet this dessert remains familiar – in fact we find it to be highly ordered, with its neatly overlaid square shapes. Let us explore this tart and see if the upheaval of classic shapes means we will be bowled over by novel flavors. Continue reading “Déstructurée by Pain Pain”

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