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La Maison Stohrer is credited as the oldest pâtisserie in Paris. [1] [2] It was founded in 1730 by Nicolas Stohrer. [1]Stohrer worked as pastry chef to Stanisław Leszczyński, King of Poland and Grand Duke of Lithuania. [1]
Mille-feuille – French pastry; Nonnette (dessert) – French gingerbread cake; Pain au chocolat – Viennoiserie sweet roll (also called Chocolatine in the South part of France) Pain aux raisins – French pastry; Palmier – French pastry; Paris–Brest – Pastry; Petit four – French confection; Puits d'amour – French pastry filled with ...
In 1993, Groupe Holder took over Ladurée. [7] The Holder family also owns the PAUL bakery chain in France. Following the takeover, the company began an expansion drive to turn Ladurée from the single rue Royale bakery into a chain, setting up pastry shops and tea rooms on the Champs-Élysées and in Le Printemps Haussmann in 1997, followed by Ladurée Bonaparte in 2002.
Jules Gouffé (French pronunciation: [ʒyl ɡufe]; 1807 – 28 February 1877) was a French chef and pâtissier. He was nicknamed l'apôtre de la cuisine décorative (French: The apostle of decorative cuisine). [1]
Saint-honoré cake cross-section. The St. Honoré cake, usually known by its French name gâteau St-Honoré, and also sometimes called St. Honoratus cake, [1] is a pastry dessert named for the French patron saint of bakers and pastry chefs, Saint Honoré or Honoratus (d. 600 AD), Bishop of Amiens. [2]
Parisian pastry chef Pierre Desfontaines invented the modern-day macaron in 1930. The first modern macaron is similar to today’s macaron. The original macaron was two shells made of almond flour.
A post office called Paris was established in 1820, and remained in operation until it was discontinued in 1841. [2] The community was named for Paris , in France. [ 3 ]
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