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Paris, My Sweet: A Year in the City of Light

Book by Amy Thomas · 2 quotes · Flavors, Desserts, New York

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Paris, My Sweet: A Year in the City of Light Quotes

“Shelves were jam-packed with orange and brown packaged treats: chocolate-covered Cheerios, chocolate-covered cornflakes, chocolate-covered raisins and pretzels and espresso beans. Chocolate malt balls, chocolate almonds, and giant 2.2-pound "Big Daddy" chocolate blocks. There was caramel corn, peanut brittle, mudslide cookie mixes, and tins of chocolate shavings so you could try replicating Jacques's über-rich hot chocolate at home- anything the choco-obsessed could dream was crammed in the small space. An L-shaped counter had all manner of fresh, handcrafted temptations: a spread of individual bonbons with cheeky names like Wicked Fun (chocolate ganache with ancho and chipotle chilies), Love Bug (key lime ganache enveloped in white chocolate), and Ménage à Trois (a mystery blend of three ingredients). Platters of double chocolate chip cookies and fudge brownies. And there were his buttery croissants and pain au chocolat, which duked it out in popularity with the French bakery across the street, Almondine.”

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“Meanwhile, other cupcakeries were popping up all over Manhattan. A near Magnolia replica turned up in Chelsea when a former bakery manager jumped ship to open his own Americana bakeshop, Billy's (the one AJ and I frequented). Two Buttercup employees similarly ventured downtown to the Lower East Side and opened Sugar Sweet Sunshine, expanding into new flavors like the Lemon Yummy, lemon cake with lemon buttercream, and the Ooey Gooey, chocolate cake with chocolate almond frosting. Dee-licious. Other bakeries opted for their own approach. A husband-and-wife team opened Crumbs, purveyor of five-hundred-calorie softball-sized juggernauts, in outrageous flavors like Chocolate Pecan Pie and Coffee Toffee, topped with candy shards and cookie bits. There were also mini cupcakes in wacky flavors like chocolate chip pancake and peanut butter and jelly from Baked by Melissa and Kumquat's more gourmet array like lemon-lavender and maple-bacon. Revered pastry chefs also got in on the action. After opening ChikaLicious, the city's first dessert bar, Chika Tillman launched a take-out spot across the street that offered Valhrona chocolate buttercream-topped cupcakes. And Pichet Ong, a Jean-Georges Vongerichten alum and dessert bar and bakery rock star, attracted legions of loyal fans- no one more than myself- to his West Village bakery, Batch, with his carrot salted-caramel cupcake.”

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