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Patisse was created to bring the baking style & traditions of Paris to Sydney. Our goal is to continue the traditions of classic baking whilst using only the best of local produce available. Tradition & quality are the benchmarks for our business – in essence imparting “The Art of Pastry”. As you enjoy this blog you will see the many varied aspects of our company. From our Patisserie to our cooking class program and food tours we are committed to offering only a superior quality product. The team of Pastry Chefs lead by Executive Chef Vincent Gadan together with Owner & Director Michelle Guberina look forward to sharing their love of pastry with those devoted to the worship of sweet treats.

Monday, November 8, 2010

Here I am in Paris





My first foodie stop in Paris is ALWAYS Laduree - founded  in  1862by Louis Laduree it is a must for any paris visit; combining old world teahouse and upmarket patisserie this is where you see the Parisien ladies taking tea and the men buying the famed violet macaron for their mistresses;  Yes in Paris c'est normale. If you arrive for tea there is a yummy selection of viennoiserie -  brioche; canelle;  croissant or try the classics - eclair; religieux; st honore or millefeuille. For lunch you cant go past an omelette, salade or the best club sandwich in Paris. Laduree is now owned by the Holder family who own the big chain Paul so now its rolling out tearooms all over town. My tip go the original at Rue Royale or stop by Rue Bonaparte in the 6th. This month the feature macaron is Rose and the guest designer is John Galliano - as you can see from the images all pretty in pink!
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