Quotes About Pâtisserie

So where is Pâtisserie Viennoise? To get to it, you'll need to brave the most hazardous street in Paris: la rue de l'Ecole de Médecine (which, fortunately, means there's a medical school nearby), in the fifth arrondissement.

When I'm home in L.A., I go to La Brea, a bakery which does artisan breads, excellent sourdoughs primarily, but also patisserie and cakes.

I'm not a baker, but my patisserie is my baby. I love the idea of good-quality cakes made with top ingredients.

With patisserie, unlike with cooking, you have to be very precise; you can't just add a bit of this and a bit of that, because your cake starts melting. There's a lot of technique involved, but you can still be creative. Because of my artistic background, when I have that freedom I tend to do things a little bit out of the box.

I never go to Vancouver without stopping by Thomas Haas' shop for the best chocolate in North America. A former chef patissier at Daniel, he returned to his hometown and created a top quality brand by sticking to his passion.