Breads, Pastries, and Desserts of France

Baking: French Specialty Cakes with Pierre Hermé

Source: MarthaStewart.com

Article		Author		Source		Date
French Chefs Offer Daring Takes on the Traditional Yule Log				Agence France-Presse		22 Dec 2005
Helping an Old French Art to Rise		Deborah Baldwin		New York Times		29 Nov 2003
The End of Chocolate (as a Chocolatier Knows It)		John Tagliabue		New York Times		4 Sep 2003
Signature Pastries to Go?		Klancy Miller		Bonjour Paris		Nov 2002
Remembering a remarkable baker		Patricia Wells		International Herald Tribune		8 Nov 2002
For the Love of Chocolate		Monique Y. Wells		Bonjour Paris		Oct 2002
Waffle and a Wink, the French Way		Dorie Greenspan		New York Times		24 April 2002
Where All Paris Can Be Found, Indulging in the Afternoon		Dorie Greenspan		New York Times		23 Jan 2002
Who Makes the Best Pastries in Paris?		Christopher Petkanas		Travel & Leisure		1 Nov 1999
Dream Cake		Kathleen Brennan		Saveur		April 1999

 Pastry Chefs argue about the recipe, but everyone agrees that the opulent dacquoise is one of the glories of French cake making.

Bûche de Noel – tiny, individual log-shaped cakes – is the north of France's Christmas cake, just as Pompe à l'Huile (a fruit cake made with olive oil) belongs to southern France.

French Apple Desserts

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