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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

La Joconde - La Giaconda - The Mona Lisa

I have seen the Mona Lisa twice today - first in the Louvre where she is the superstar of this amazing Gallery and then the second time in Fauchon - how can you say Fauchon?  Well the Mona Lisa now has group of followers - foodies. Fauchon has put those famous eyes onto an Eclair and how amazing are those eyes!!!







Fauchon has also just introduced the bebeclair - a half size eclair with yummy flavours and tres jolie decoration





or a classic eclair;

 or macaron





If eclairs are not your thing then go for a verrine or a millefeuille;

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