Pastry's New Wave Rocks in Paris: Macha Millefeuille, Endive and Marmelade Brioche

When I hear Pain de Sucre it brings to mind Rio de Janeiro not Paris.
Never mind, the City of Light has its own Pain de Sucre, a Patisserie (pastry shop) run by Nathalie Robert and Didier Mathray (on the Rive Droite).

Pastry must be poetry for them as they named the brioche with endive and orange marmalade 'Amertume',  loose translation bitterness which one could find in both endive and marmelade.

Pain de Sucre was chosen as one of The Best Marais Boulangeries by Kristin Hohenadel (Gridskipper, December 07).


Credit for this lovely photo of the store front goes to  Kezia via the Paris Guide from Qype (besides English, French and German versions of the site are available).

Want to wet your appetite and your curiosity read Let them eat leopard-fur eclairs by Jamie Cahill (FT Week-End).

Another discovery I made while reading his article is Bruno Solques who turns each of his tarts  into a unique piece by giving them various shapes and forms. Life should not be boring so why should cakes be?

Who said that French people were stuck in their ways?

The Macha Tea Millefeuille is a creation of Japanese transplant Sadaharu Aoki.

Craving more Parisian Sweets, Jamie Cahill authored The Patisseries of Paris recently published (March 25th) on Random House, illustrated by Alison Harris photographies.


Related: Sadaharu Aoki, a Japanese pastry chef dazzling Paris

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