Eric Kayser

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKn97DMEq0Z1iCGjqOdHyt9O9NBw5Zro0nhtkhg9PC9SOrAlpIviarEcItExWXKUg4YnBSS025Bbrgr7GRuLnxM0uOTmeMWsYBSNcoCq1vmQ06aZR3Wk9Vbdc-ql5ERurtKoasZbzewc/s1600/2010+June+19+DSC_0768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKn97DMEq0Z1iCGjqOdHyt9O9NBw5Zro0nhtkhg9PC9SOrAlpIviarEcItExWXKUg4YnBSS025Bbrgr7GRuLnxM0uOTmeMWsYBSNcoCq1vmQ06aZR3Wk9Vbdc-ql5ERurtKoasZbzewc/s1600/2010+June+19+DSC_0768.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Eric Kayser</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">There are so many amazing pastries in Paris, </div><div style="text-align: center;">but this boulangerie/pâtisserie is a favorite.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">For many years my daughter and I stayed just around the corner </div><div style="text-align: center;">and could smell the baguette ovens </div><div style="text-align: center;">from our beds in the early morning hours.  </div><div style="text-align: center;">Eric Kayser's orignal store is here on rue Monge, </div><div style="text-align: center;">and if you are nearby you should definitely </div><div style="text-align: center;">have a "baguette Monge."</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i><span style="font-family: Times,"Times New Roman",serif;">The lemon tarts are pretty tasty, too</span></i></div><div style="text-align: center;"><i><span style="font-family: Times,"Times New Roman",serif;">miam-miam! </span></i></div><div style="text-align: center;"><i><span style="font-family: Times,"Times New Roman",serif;"><br /></span></i></div><div style="text-align: center;"><i><span style="font-family: Times,"Times New Roman",serif;"><br /></span></i></div><div style="text-align: center;"><i><span style="font-family: Times,"Times New Roman",serif;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">Eric Kayser</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">8, rue Monge</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">75005, Paris</span></i></div><div style="text-align: left;"><br /></div>

Eric Kayser

Eric Kayser There are so many amazing pastries in Paris,  but this boulangerie/pâtisserie is a favorite. For many years my daughter and I st...

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La Journée de Pi

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVk4QWibby4Xme5qwtNKID4da_yCKVJ-ygbUfjIxfinpvAnh4I56BB8DOXhcH_P460iuAxSDaqSDdvz87RPAnsFoMaK7GUFxFTyfGOo-i_HhOGztIXEAyzGN8qjUWbsVOTmmA0xtH3cU8/s1600/2011+Nov+7+DSC_0822.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVk4QWibby4Xme5qwtNKID4da_yCKVJ-ygbUfjIxfinpvAnh4I56BB8DOXhcH_P460iuAxSDaqSDdvz87RPAnsFoMaK7GUFxFTyfGOo-i_HhOGztIXEAyzGN8qjUWbsVOTmmA0xtH3cU8/s1600/2011+Nov+7+DSC_0822.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Pi day of the century</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-size: large;">π </span>- not pie actually</div><div style="text-align: center;">(a pun)</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Saturday, March 14, 2015 is <a href="http://www.pbs.org/newshour/rundown/for-the-love-of-pi-and-the-tao-of-tau/">Pi Day</a>, a celebration of the irrational number </div><div style="text-align: center;">that describes the ratio of a circle’s diameter to its circumference. </div><div style="text-align: center;">Pi is approximately 3.141592653, but it continues at random to infinity. </div><div style="text-align: center;">No matter how many numbers after the decimal place you use, </div><div style="text-align: center;">the only way to get it exactly is to use the symbol pi (π)</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">March 14, 2015</div><div style="text-align: center;">3.14.15 at 9:26.53am</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">I love math and numbers as well as pie, </div><div style="text-align: center;">so treat yourself to a slice of pie (or tart, if you will)</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i><span style="font-family: Times,"Times New Roman",serif;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">La Petite Rose</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">11, boulevard de Courcelles</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">75008, Paris</span></i></div><div style="text-align: left;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>

La Journée de Pi

Pi day of the century π - not pie actually (a pun) Saturday, March 14, 2015 is Pi Day , a celebration of the irrational number  that descri...

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Moulins Burgeois - un camion de livraison

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQ3k64hY1tcLA-P4-2U4ZX3ZnaexfBcyS5_KBcK76iEfUcYqV6bbM-uyK4GrwTxTSGsUkT1HRWjZqGqnJNAGsxVM-rXx1QYEesqGz2eMjmda3Hvv25p1WDgjNEraOehsetOPxjFDAO_E/s1600/2014+Sept+15+Mon++++_20140915+014+DSC_7058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQ3k64hY1tcLA-P4-2U4ZX3ZnaexfBcyS5_KBcK76iEfUcYqV6bbM-uyK4GrwTxTSGsUkT1HRWjZqGqnJNAGsxVM-rXx1QYEesqGz2eMjmda3Hvv25p1WDgjNEraOehsetOPxjFDAO_E/s1600/2014+Sept+15+Mon++++_20140915+014+DSC_7058.jpg" width="480" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.moulins-bourgeois.com/key-facts/" target="_blank">Moulins Bourgeois</a></div><div style="text-align: center;">"A miller, and much more"</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Coming out of Eric Kayser one morning we found these friendly delivery men bringing in the heavy sacks of flour from Moulins Bourgeois.  We asked permission for their photos and I was fascinated by the source of the flour which is transformed into the indescribable pastries and breads of Eric Kayser and other pâtisseries/boulangeries.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">The company was established in 1895 in Verdelot and today continues to produce "classic bread-making flour, traditional French flour, gruel and flour from the USA, stone ground and organic flour."  With a staff of 80 people they serve a customer base of artisan bakeries, both within 200 km of the mill and Internationally to Europe and Asia.  </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">At home, would I notice a flour delivery to a bakery I frequented?</div><div style="text-align: center;">Probably not, unless it was Eric Kayser, John-Paul Hévin, Julien, Pierre Hermé, Dalloyau, Ladurée, La Petite Rose, Pâtisserie des Rêves, Stohrer, Coqueliqot.... just too many to name</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">Eric Kayser</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">8, rue Monge</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">75005, Paris</span></i></div><div style="text-align: left;"><br /></div>

Moulins Burgeois - un camion de livraison

Moulins Bourgeois "A miller, and much more" Coming out of Eric Kayser one morning we found these friendly delivery men bringing in...

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Stohrer - Pâtissier-Traiteur

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU1qjatMkIIH46a_GBh5sYQ2fgskKLDOQemIjzJsPnDwcb3prT-Zi0es-JfShtx_XD2xFwYYYTZjfEk1RMrwMIpowoaMcvrt0auCWy1frudGaJJ0xC07qqWmuPIbDNCV6VKqyuCtfkbPM/s1600/2013+Nov21+Paris+_20131121+316+DSC_2001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="740" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU1qjatMkIIH46a_GBh5sYQ2fgskKLDOQemIjzJsPnDwcb3prT-Zi0es-JfShtx_XD2xFwYYYTZjfEk1RMrwMIpowoaMcvrt0auCWy1frudGaJJ0xC07qqWmuPIbDNCV6VKqyuCtfkbPM/s1600/2013+Nov21+Paris+_20131121+316+DSC_2001.jpg" width="485" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Stohrer - Pâtissier-Trateur</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">When Louis XV married the Polish royal Marie Leszczynska in 1725, </div><div style="text-align: center;">her pastry chef followed to Versailles.  </div><div style="text-align: center;">Five years later this chef, Nicolas Stohrer, </div><div style="text-align: center;">opened his bakery at 51, rue Montorgueil where it stands today.  </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Open seven days a week (!)</div><div style="text-align: center;"> it still satisfies the tastes of Parisians and the visitors.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i><span style="font-family: Times,"Times New Roman",serif;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">Stohrer - Pâtissier - Trateur</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">51, rue Montorgueil</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">75002, Paris</span></i></div><div style="text-align: left;"><br /></div>

Stohrer - Pâtissier-Traiteur

Stohrer - Pâtissier-Trateur When Louis XV married the Polish royal Marie Leszczynska in 1725,  her pastry chef followed to Versailles.   Fiv...

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Dalloyau

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZ80wk1OS3Sdq9j4sU1qqoO5jLVDwlxzQde-pawC3Z7_ptiu5wI6bltgVmfrr2UF8P7tyrKcC70tJxyWO7WpQvFf4D4WrJnoGCXBx39skWH-xiGCv7fj9xBkmN_xaNT4Y6LYu7e6IGmw/s1600/2011+April+14+DSC_0262.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZ80wk1OS3Sdq9j4sU1qqoO5jLVDwlxzQde-pawC3Z7_ptiu5wI6bltgVmfrr2UF8P7tyrKcC70tJxyWO7WpQvFf4D4WrJnoGCXBx39skWH-xiGCv7fj9xBkmN_xaNT4Y6LYu7e6IGmw/s1600/2011+April+14+DSC_0262.jpg" width="424" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Dalloyau</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Definitely some shades of pink here!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">The pastries are divine, beautifully served</div><div style="text-align: center;">with tea or coffee, or</div><div style="text-align: center;">wrapped like a present to take home.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">Dalloyau</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">5, boulevard Beaumarchais</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">75004, Paris</span></i></div>

Dalloyau

Dalloyau Definitely some shades of pink here! The pastries are divine, beautifully served with tea or coffee, or wrapped like a present to t...

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La Terasse de Julien

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbWbJyu1jXH6aNFXJhMfHq_n3HKDdZWOcqN620tyJ41TlkL9iYuBaIqYkmi9M3VmJQ25PwSUrAi5xSY8RjUI_kA1xZtT2oRn0rC56PpP7Tt6gKJhulaNcJnoxbj6UMlGFYO7TodoMa3RA/s1600/2011+April+18+DSC_0123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbWbJyu1jXH6aNFXJhMfHq_n3HKDdZWOcqN620tyJ41TlkL9iYuBaIqYkmi9M3VmJQ25PwSUrAi5xSY8RjUI_kA1xZtT2oRn0rC56PpP7Tt6gKJhulaNcJnoxbj6UMlGFYO7TodoMa3RA/s1600/2011+April+18+DSC_0123.jpg" width="424" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Pâtisserie Julien</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">The café chairs are found in great variety in Paris, </div><div style="text-align: center;">but these are the only white ones I have seen.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">They look particularly bright in the mid-morning sun.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><span style="font-family: Times,"Times New Roman",serif;"><i>Julien</i></span></div><div style="text-align: left;"><span style="font-family: Times,"Times New Roman",serif;"><i>73, ave Franklin D Roosevelt</i></span></div><div style="text-align: left;"><span style="font-family: Times,"Times New Roman",serif;"><i>75008, Paris</i></span></div><div style="text-align: left;"><br /></div>

La Terasse de Julien

Pâtisserie Julien The café chairs are found in great variety in Paris,  but these are the only white ones I have seen. They look particularl...

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Le Bon Marché - La Grande Epicerie de Paris

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdhhGuM0PjasGjDhO4_NVKp9C8BCICl44NZiPr5-woPW-KET7MmM8Uq_nU8LpnD0hMsnSpqc0TJjnJDU1dj7IK8TlVWMKcI34fQ3XKhxF7CrXDVaf4kG125wqZApjelrp0dfzJLFcYzc/s1600/2013+Nov16+Paris+_20131116+016+DSC_9222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdhhGuM0PjasGjDhO4_NVKp9C8BCICl44NZiPr5-woPW-KET7MmM8Uq_nU8LpnD0hMsnSpqc0TJjnJDU1dj7IK8TlVWMKcI34fQ3XKhxF7CrXDVaf4kG125wqZApjelrp0dfzJLFcYzc/s1600/2013+Nov16+Paris+_20131116+016+DSC_9222.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Le Bon Marché</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Although you cannot take photos inside La Grande Epicerie de Paris*</div><div style="text-align: center;">you have ample opportunity to photograph through the windows.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">I wonder if he even notices what is happening on the street.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i><span style="font-size: x-small;">*unless you are very tricky</span></i></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">La Grande Epicerie de Paris</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">Le Bon Marché</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">24, rue de Sèvres</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">75007, Paris</span></i></div><div style="text-align: left;"><br /></div>

Le Bon Marché - La Grande Epicerie de Paris

Le Bon Marché Although you cannot take photos inside La Grande Epicerie de Paris* you have ample opportunity to photograph through the windo...

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Pâtisserie - Julien

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_MIhhISfDGRlm7hWB_WSKe4_HePrfR28qahICafUv8XbtokyPSXkoDL7KuayKhhQCPa9KjbjHhTqkFOMhGb-psjPvOFhwskXzKoca2aI1tatk-7e4r5Q56IqbWJBX_nqbCSIFFRf0VM/s1600/2011+April+18+DSC_0104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_MIhhISfDGRlm7hWB_WSKe4_HePrfR28qahICafUv8XbtokyPSXkoDL7KuayKhhQCPa9KjbjHhTqkFOMhGb-psjPvOFhwskXzKoca2aI1tatk-7e4r5Q56IqbWJBX_nqbCSIFFRf0VM/s1600/2011+April+18+DSC_0104.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Julien</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">The bright, primary colors of an artist's palette,</div><div style="text-align: center;">displayed to perfection.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">...so difficult to choose just one!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i><span style="font-family: Times,"Times New Roman",serif;">miam-miam</span></i></div><div style="text-align: center;"><i><span style="font-family: Times,"Times New Roman",serif;"><br /></span></i></div><div style="text-align: center;"><i><span style="font-family: Times,"Times New Roman",serif;"><br /></span></i></div><div style="text-align: center;"><i><span style="font-family: Times,"Times New Roman",serif;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">Julien</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">73, ave Franklin D Roosevelt</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">75008, Paris</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">Métro St Philippe du Roule</span></i></div>

Pâtisserie - Julien

Julien The bright, primary colors of an artist's palette, displayed to perfection. ...so difficult to choose just one! miam-miam Julien ...

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Un grand macaron de framboise!

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrq7Wz3JlRDCnPQtwtDCxF0y8KEJ0wILpXGkjNRtGJKXm0JvDJQPO5ftNoYxeG-KsTWgrt8UxqYr_-PGeLC3SOWEZkkYKoIVjWvwV_475EJEm53eJ7Um1PRSRpbzNiwc8egHGmD9woAU/s1600/2013+May+18+0518+Sat_109DSC_3978.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrq7Wz3JlRDCnPQtwtDCxF0y8KEJ0wILpXGkjNRtGJKXm0JvDJQPO5ftNoYxeG-KsTWgrt8UxqYr_-PGeLC3SOWEZkkYKoIVjWvwV_475EJEm53eJ7Um1PRSRpbzNiwc8egHGmD9woAU/s1600/2013+May+18+0518+Sat_109DSC_3978.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">A large raspberry macaron!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Macarons are a challenge to make with careful attention </div><div style="text-align: center;">to the humidity, the age of the eggs, the balance of heat in the oven, </div><div style="text-align: center;">the phase of the moon.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">However, I cannot imagine</div><div style="text-align: center;"> how many attempts it would take </div><div style="text-align: center;">in order to get a perfect one of this size.  </div><div style="text-align: center;">At least the failures become "family macarons" </div><div style="text-align: center;">and no one complains!</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i><span style="font-family: Times,"Times New Roman",serif;">(just kidding about the phase of the moon)</span></i></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">Boulangerie aux Castelblangeois</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">104, rue du Faubourg Saint-Antoine</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">75012, Paris</span></i></div><div style="text-align: left;"><br /></div>

Un grand macaron de framboise!

A large raspberry macaron! Macarons are a challenge to make with careful attention  to the humidity, the age of the eggs, the balance of hea...

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Eric Kayser - Brioche Mousseline

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMvO0eVvo1OdtfGf8mF6S42VaVuQtRB1e9gdF9e8kJWjTXAa42rJnzJlLgZnHnxoRoR03Bg3499Ch3n-K3UNhK3SJ9P1vlLWzq-KUbmmFpMhZkgnD0PNQtyVqkXf8qbdUGTRpHwqdsVbM/s1600/2013+Nov18+Paris+_20131118+110+DSC_0216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMvO0eVvo1OdtfGf8mF6S42VaVuQtRB1e9gdF9e8kJWjTXAa42rJnzJlLgZnHnxoRoR03Bg3499Ch3n-K3UNhK3SJ9P1vlLWzq-KUbmmFpMhZkgnD0PNQtyVqkXf8qbdUGTRpHwqdsVbM/s1600/2013+Nov18+Paris+_20131118+110+DSC_0216.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Eric Kayser</div><div style="text-align: center;">Brioche Mousseline</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Want to share one of these?</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><i><span style="font-family: Times,"Times New Roman",serif;">miam-miam!</span></i></div><div style="text-align: center;"><i><span style="font-family: Times,"Times New Roman",serif;"><br /></span></i></div><div style="text-align: center;"><i><span style="font-family: Times,"Times New Roman",serif;"><br /></span></i></div><div style="text-align: center;"><i><span style="font-family: Times,"Times New Roman",serif;"><br /></span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">Eric Kayser</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">14, rue Monge</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">75005, Paris</span></i></div>

Eric Kayser - Brioche Mousseline

Eric Kayser Brioche Mousseline Want to share one of these? miam-miam! Eric Kayser 14, rue Monge 75005, Paris

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blé sucré - miam-miam

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91DAy1vgTEHBYPAE44H-btXlzjyBz0CIQNEvNvhyphenhyphenu6DOQ8BPfGQEOgY0IN4CuV-V1d69HAg5TO1B4X3AM-ANxA9-9SzEtce7jHQupDR4p9Y-2iLfDAc5n8XIeu-ZdKGjfQ3VLlM9ggws/s1600/2011+April+17+-+DSC_0016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91DAy1vgTEHBYPAE44H-btXlzjyBz0CIQNEvNvhyphenhyphenu6DOQ8BPfGQEOgY0IN4CuV-V1d69HAg5TO1B4X3AM-ANxA9-9SzEtce7jHQupDR4p9Y-2iLfDAc5n8XIeu-ZdKGjfQ3VLlM9ggws/s1600/2011+April+17+-+DSC_0016.jpg" width="640" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">blé sucré</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span style="font-family: Times,"Times New Roman",serif;">blé sucré is relatively new on the Paris bakery scene when one considers the legends of Ladurée and Pierre Hermé.  Founded by patissier Fabrice Le Bourdat, the list of temptations is long.  The quality is high and yet the prices are not.  So, what should you choose?</span></div><div style="text-align: center;"><span style="font-family: Times,"Times New Roman",serif;"><b>pain au chocolat, madeleine, and financier</b></span></div><div style="text-align: center;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span><span style="font-family: Times,"Times New Roman",serif;"><br /></span></div><div style="text-align: center;"><span style="font-family: Times,"Times New Roman",serif;">Still hungry?</span></div><div style="text-align: center;"><span style="font-family: Times,"Times New Roman",serif;"><b> éclair, croissant, chaussons aux pommes</b></span></div><div style="text-align: center;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span><span style="font-family: Times,"Times New Roman",serif;"><br /></span></div><div style="text-align: center;"><span style="font-family: Times,"Times New Roman",serif;">More?</span></div><div style="text-align: center;"><span style="font-family: Times,"Times New Roman",serif;">How about an assortment of <b>macarons</b></span></div><div style="text-align: center;"><span style="font-family: Times,"Times New Roman",serif;"><b> </b></span></div><div style="text-align: center;"><span style="font-family: Times,"Times New Roman",serif;"><b> </b></span></div><div style="text-align: left;"><div style="text-align: left;"><i><span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;"><span>blé sucré</span></span></span></i></div><div style="text-align: left;"><i><span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;"><span>7, rue Antoine Vollon</span></span></span></i></div><div style="text-align: left;"><i><span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;"><span>Métro Ledru Rollin</span></span></span></i></div><div style="text-align: left;"><i><span style="font-size: x-small;"><span style="font-family: Times,"Times New Roman",serif;"><span>75012 Paris</span></span></span></i></div><span style="font-family: Times,"Times New Roman",serif;"><b> </b></span></div>

blé sucré - miam-miam

blé sucré blé sucré is relatively new on the Paris bakery scene when one considers the legends of Ladurée and Pierre Hermé.  Founded by pa...

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