I knew that the French were famous for their cuisine, but I wasn’t prepared for the sheer beauty of the cakes, pastries, confections and sweet treats offered in their patisseries. Everything from the color combinations, to the shapes of the cakes and the finishing details – a raspberry here and there dusted with sugar, or the slightest hint of edible glitter or gold leaf – makes each cake a work of art.
But before you proceed any further reading this post, a word of warning. This post may make you very, VERY hungry…
Which will you choose?
(A side of fruit will go along nicely with your sweet treat.)
My choice? The Saint Honore cream tart at Ladurée…
Followed by a marzipan pear.
Apparently, if you just glanced at each work of art in the Louvre it would take you 9 months to “see” everything. I feel the same way about the desserts here…an overwhelming variety and not enough time (or money!) 😉
But I have two days left and since the weather will be rainy and overcast, there’s nothing better to do that to stop in at a cafe for some people watching, eating and sketching.
XOX – Joana
On Sun, Jun 26, 2016 at 7:26 PM, JOANA MIRANDA STUDIO wrote:
Oh this post was for ME. I just know it! Oh how yummy it all looks. I’m getting fat just looking at it… Xoxo mm
Yes, it was for you! Too bad I can’t push a cake or two through my computer to you. I might have to try one of the mini versions of the glazed fruit tarts before I leave. My last two days are supposed to be grey and rainy – perfect for stopping in at a cafe with my sketchbook and indulging in a treat.
I love you! J
On Sun, Jun 26, 2016 at 10:41 PM, JOANA MIRANDA STUDIO wrote:
Hi Joana…. What works of art!!! They are too beautiful to eat!!!! I honestly would not know which one to pick…. Breathtaking photos of desserts! Enjoy the rest of your stay! Denise😊
I tried another tart today – a raspberry creme thingy – which was excellent. Unlike the Saint Honore tart at Laduree (which was not what I had intended to order, but I ate it since I didn’t want to make a fuss) my tart today was not too sweet and it had a wonderful combination of textures along with (of course) the silver foil touches and tiny chocolate square decoration. The French put our desserts to shame. What do we do? The cupcake. Oy vey!
On Mon, Jun 27, 2016 at 8:54 AM, JOANA MIRANDA STUDIO wrote: