The idea for Patisserie Melanie was born in Paris. Way back in 2012, in between my classes at Le Cordon Bleu, I would eat croissants. My mission was to find the best croissant in Paris. Taking my mandate seriously, I ate a croissant at all the best bakeries in Paris!
Read MoreMise en place, French for “everything in its place,” is the term chefs use to describe the preparations—from chopping and measuring, to sauce making and cleaning—for a dish. Any cook worth her salt cellar does her “mise” before the doors even open…
Read MoreParisians have secrets. Perhaps more than the rest of us. One kind of secret is a list of “Bonnes Adresses” which they keep in their back pocket. It is carefully guarded and given only to the best of friends. Having lived in or visited Paris many times, I am often asked for recommendations for “The Best” croissant, macarons, or pastries in Paris. So here is my list of “Bonnes Adresses” for the Paris-bound foodies and gourmet bakers among you.
Read MoreI am often asked what attending Le Cordon Bleu in Paris was like. There are hundreds of blogs and social media accounts that document it—mostly lesson-by-lesson musings on croquembouches, chocolate tempering, and pulled sugar. Here is my attempt, in old-fashioned narrative form, to capture the rush, sweat (lots of sweat) and tears of my time there.
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