About us
- Patisse
- 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.
Tuesday, November 9, 2010
Jacques Genin - Fondeur en chocolat
Many thanks to Ute (see separate blog) I couldn't miss out on a patisserie visit today and Jacques Genin not far from the Place de Vosges is a new find for me. Love a new place! Looking more like a minimalist homeware store than teahouse and chocolate store Chef and his team make EVERYTHING on site. Many of the big names have gone mass market and use production kitchens, not this store. And another interesting note - coffee is not served; he believes that delicate asian teas bring out the best flavours in patisserie. A big trend in Paris is the flan, simple elegant delicious and my dessert was amazing - blending the flavours of millefeuille with choux balls of chocolate, classic and caramel. The hot top for this store the homemade caramels best being passionfruit and mango - YUM
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