Notes from the kitchen — flavors, ingredients and the stories behind what we bake.
A bento cake is a Korean-style format that's become popular across Asia in the last few years: a small round cake, usually 4 to 5 inches acr…
Viennoiserie is the part of French baking that sits between bread and pastry — laminated dough, butter folded in layer after layer, baked un…
An eclair looks simple — a strip of choux pastry, split and filled, glazed on top — but the choux has to be baked just right, dry enough ins…
Mille-feuille means thousand layers in French, and while there aren't literally a thousand, a proper one has enough — thin sheets of puff pa…
A birthday cake at La Paris usually starts with one question: do you want it to look sharp, or do you want it to make someone smile the mome…
A Basque burnt cheesecake is supposed to look a little burnt — that's the whole point. No crust, no water bath, baked at a high temperature …
A French tart starts with a shortcrust base — pâte sucrée, sweet and a little sandy, baked until it holds its shape on its own — then gets f…
If you have not come across the word before, an entremet is a French layered cake built the opposite way from how most cakes are made. Inste…
Tiramisu is one of those desserts everyone thinks they know — coffee-soaked sponge, mascarpone cream, a dusting of cocoa. We make that versi…
At La Paris, every macaron starts the same way: an almond shell baked until it turns crisp and a little chewy at the edge, wrapped around a …
