Boulangerie
Paris Boulangerie-Patisserie
The compelling aroma of fresh, buttery croissants, the delicacy of Savarin au Chantilly, the bliss of the chocolate-mousse Le Pleyel, these are just a few of the specialties that make Parisian boulangeries and pātisseries the best in the world.
Breads of France
An instant classic upon publication in 1978, Breads of France introduced American bakers to the pleasures of French artisanal breads.
Paris Boulangerie-Patisserie
Dannenberg travels to French bakeries and pastry shops and brings their histories and recipes home. Highlights include Caramel Mousse Cake with Pears, Almond Croissants, and Delice, a chocolate-cream and chocolate-macaroon cake. Copyright (C) Muze Inc.







