I know I introduced some sweets last blog, but due to the high demand for sweets (mostly I crave them), I would like to deep further. Start with Paris Baguette!
Paris Baguette earned its name in the chain bakery industry years ago, but many of you never got the chance to attend! Perhaps you doubt the quality of a chain store, or maybe overwhelmed by its size and human traffic, or even you question its overrated Yelp score. But whatever options you have in mind, I am here to shatter them to the ground.
I have visited no less than 4 Paris Baguette stores across the world, each had a different style but none of each leaked out a strand of overwhelming. They all presented their simplicity in the most approachable but fancy way possible, some had bookshelves, many used artistic pictures, and overall white furnishings to welcome all the busy, tired souls who try to seek a corner for peace.
A set of trays and clips, satisfy you with any kind of sweetness you can imagine. YOU EARNED IT.
Start with 1-2 small crispy egg tarts, an appetizer of the appetizers (I know it’s a dessert). Softly bite in, the top melting caramel brings a layer of crispiness, followed by a smooth filter that’s almost liquid and ends with an endless stack of crust. Everything tastes so light until the cream and egg yolk reveal their charming flavor with a thickness that settles the overall direction of this whole tart. But that’s far from ending, a sharp sudden sweetness from caramel flows out of the surface, then quickly covered by freshly baked crust, and then slowly fades out. Every layer is linked.
Don’t rush to the next pastry just yet, take a sip of your coffee (highly support black coffee). Brush out any aftertaste, mix and left off sweets with medium-toasted coffee, you will thank me later.
Moves on to the next dish, recommend strawberry cheesecake or pineapple Brulee Pastry. You are probably no stranger to either of these choices, but Paris Baguette will refresh your mind forever.
Instead of heavy sweetness, a bite full of sugar, they focus on the expression of fruit taste itself. In both dishes, strawberry and pineapple are heavily engaged in every aspect of them. A blend flow of sweetness mixed with endless after-tasting cream (with a small flavor of fresh milk) carries out the sourness of strawberry, but it isn’t just sour, it complimented the freshness and sweetness after. Same for the Brulee, but extra sugar on top species up a sweetness a little more, not yet level of taking colors away from pineapple but owns a force of itself.
At last, plsssss give Paris Baguette a chance, you won’t regret it!
Looking at the visuals you used from Paris Baguette made me so hungry. The strawberry dish looks absolutely phenomenal. For a bakery that specializes in these delicious goods, I expect no less. I have never been to Paris Baguette myself but have heard that it is quite expensive. Do you think that the quality still justifies the price?
Wow, these sound and look really good!
I can’t say I’ve ever heard of this bakery before, but the pastries you have described have started making me hungry. I love the intricate details that you use to describe them. What other ones would you recommend? I am a big chocolate fan, so are there any chocolate-themed pastries that you think would be enjoyable? Let me know!!
I grew up with Paris Baguette and I remember how much of a treat it was for me whenever my family visited my family in Georgia. It is so true that the quality of this bakery is unmatched and that it focuses on all aspects of a good dessert. My personal favorite is the strawberry shortcake because the frosting and cake is the perfect match of refreshing but not too sweet like American-style cakes. However, I do wish it was more affordable as it can be pricy (which is to be expected for such a nice business).
Hey Robert!
I can’t say I’m much of a sweet tooth, but the sweets you’ve described seem so scrumptious it makes me want to run out and buy them immediately. I thought it was very unique to drink coffee, a bitter counterpart, to cleanse the palate before indulging in a different sweet treat. You said you mention you’ve visited multiple Paris Baguttes across the world — what are some differentiating factors that you’ve noticed?