{"id":2002,"date":"2019-04-02T10:35:42","date_gmt":"2019-04-02T10:35:42","guid":{"rendered":"http:\/\/devourparisfoodtours.com\/?p=2002"},"modified":"2019-04-02T10:35:42","modified_gmt":"2019-04-02T10:35:42","slug":"pastry-in-paris","status":"publish","type":"post","link":"http:\/\/dev.devourtours.com\/blog\/pastry-in-paris\/","title":{"rendered":"A Love Letter to Paris: the Everyday Luxury of Pastry"},"content":{"rendered":"\n

In food-loving Paris, it\u2019s a playground for pastry.<\/h3>\n\n\n\n

I may have come to Paris twelve years ago as a dedicated student of linguistics and French literature but I quickly learned I\u2019d need to learn another language entirely to fully immerse myself in the culture\u2014the language of pastry. <\/span><\/p>\n\n\n\n

And it was by focusing my attention on all manner of French pastry, classic and modern, that my love story with Paris blossomed beyond the books. <\/span><\/p>\n\n\n\n

\"Pastry<\/figure><\/div>\n\n\n\n

The art of French pastry<\/h2>\n\n\n\n

Boulangeries<\/span><\/i><\/a>, p\u00e2tisseries <\/span><\/i>and specialty food shops dot nearly every street corner in Paris. They are the lifeblood of Parisian street life as much any corner caf\u00e9 or brasserie and while they appear to trade in the most obvious of sweet pleasures\u2014from morning pastries like <\/span>croissants<\/span><\/a> and <\/span>pain aux amandes<\/span><\/i> to the more refined confections like the <\/span>Saint-Honor\u00e9 <\/span><\/i>or the \u00e9clair\u2014their value goes far beyond instant gratification. <\/span><\/p>\n\n\n\n

\"Pastry
Freshly baked croissants are among the simplest yet most delicious of pastries.<\/figcaption><\/figure><\/div>\n\n\n\n

Though once reserved for the elite (think of the royal court, Marie Antoinette and the association of aristocracy and robust bellies!), pastry and sweet indulgences today occupy a much broader, more accessible role. They are a cultural touchstone, an integral part of Sunday lunches with family, morning pick-me-ups or an afternoon snack\u2014a ritual for all school-age children that carries over into adulthood\u2014and they are venerated as works of art. <\/span><\/p>\n\n\n\n

Thanks to food-driven television shows that have put the spotlight talented chefs, many of whom begin their careers in adolescence, the profession has benefited from an elevated image. Manual labor in the culinary arts is no longer considered <\/span>lesser than<\/span><\/i> but an honorable creative pursuit that preserves and modernizes a centuries-old trade. Through the work of pastry chefs and chocolatiers like Claire Damon of <\/span>Des G\u00e2teaux et Du Pain<\/span><\/a>, <\/span>Jacques Genin<\/span><\/a>, <\/span>Pierre Herm\u00e9<\/span><\/a>, Nicolas Cloiseau of <\/span>La Maison du Chocolat<\/span><\/a> or Maxime Fr\u00e9d\u00e9ric, the past is protected. <\/span><\/p>\n\n\n\n

\"Pastry
Crafting perfect pastries is considered nothing less than an art form in France.<\/figcaption><\/figure><\/div>\n\n\n\n

French pastry as an everyday luxury<\/h2>\n\n\n\n

If my obsession with pastry today persists it\u2019s for more than the sheer gustatory thrill of biting into one of <\/span>Bontemps\u2019s<\/span><\/a> filled sable cookies or feeling the light rosewater glaze and p\u00e2te feuillet\u00e9 of Pierre Herm\u00e9\u2019s Ispahan croissant crunch delicately between my teeth. It\u2019s for the precision, passion and deft craftsmanship behind each individual pleasure. It\u2019s for the broad embrace of such confections as part of a healthy, happy life. These are not “guilty pleasures,” as we so often think of them in other cultures, they are joys that can (and should) be enjoyed daily to lift the spirits. <\/span><\/p>\n\n\n\n

When times are troubled and Parisians curb their spending, they still allow themselves a box of chocolates from Alain Ducasse\u2019s <\/span>Manufacture<\/span><\/a>, a cinnamon roul\u00e9 from <\/span>Yann Couvreur<\/span><\/a> or a pistachio-chocolate \u2018escargot\u2019 from <\/span>Du Pain et Des Id\u00e9es<\/span><\/a>, a 10<\/span>th<\/span> arrondissement institution. And they\u2019re always looking to discover industry innovations\u2014whether it\u2019s new, unexpected flavor associations, surprising forms, or simply the de-sweetening of recipes to make a pastry\u2019s key ingredients, fruit, chocolate or nuts, shine on their own. <\/span><\/p>\n\n\n\n

There\u2019s a lot to love and a world of inventive pastry to discover in all Paris neighborhoods but it\u2019s worth remembering that behind each morsel is a creative individual, keeping one of the most special (and my favorite) heritage skills alive.<\/span><\/p>\n\n\n\n

\"Pastry
Some of the most perfectly crafted pastries are almost too pretty to eat\u2014but too delicious not to.<\/figcaption><\/figure><\/div>\n\n\n","protected":false},"excerpt":{"rendered":"

In food-loving Paris, it\u2019s a playground for pastry. I may have come to Paris twelve years ago as a dedicated student of linguistics and French literature but I quickly learned I\u2019d need to learn another language entirely to fully immerse myself in the culture\u2014the language of pastry.  And it was by focusing my attention on […]<\/p>\n","protected":false},"author":57,"featured_media":15310,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_oasis_is_in_workflow":0,"_oasis_original":0,"_oasis_task_priority":"","inline_featured_image":false},"categories":[1329,1330],"tags":[352,1331,1340,281,551],"acf":[],"yoast_head":"\nDevour Tours<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/dev.devourtours.com\/blog\/pastry-in-paris\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pastry in Paris: The Most Delicious Everyday Luxury You Need to Experience\" \/>\n<meta property=\"og:description\" content=\"Pastry in Paris is more than just a snack with your coffee. 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