New Chef

Our Chef Nga has given notice to quit her job. Her last day at the store will be Saturday, April 30.

She could not come to this day after 10 years without all your support. Chef Nga will be gone for a maximum of a year and she will try to come back somewhere and somehow because she loves what she does.

There will be a new chef to take over the job with different style of bakery. It might even be better! Please support the chef.

The chef donated time and materials to the Houston Food Bank dinner on Wednesday. There may be photos on the Facebook page (https://www.facebook.com/PatisserieParisJeTaime). It was exhausting. Thursday, April 28, we plan to be open. However, there will be no croissants. We will have limited items available.

The store will be open normal hours Thursday, Friday, and Saturday, 9:00 am to 5:00 pm.

Bûche de Noël

For this year’s Christmas yule logs, we have four different flavors in two sizes.

The sizes are ten servings or five servings.

  1. The incontournable caramel salted butter, hazelnut praline chocolate mousse with moist chocolate biscuit
  2. Mango confit hazelnut praline chocolate mousse with moist chocolate biscuit
  3. Pistachio cream, topped with a layer of raspberry confit pistachio praline, crunchy pistachio paste, and moist chocolate biscuit
  4. Modern rolled bûche with several layers: vanilla cream, chocolate ganache, and orange confit under a biscuit à la cuiller.

The last day to place your order is Friday, December 17.

Bûche de Noël Tasting

Today, the chef is giving out samples of one of the Bûches de Noël for this season. She has a caramel salted butter praline (hazelnut).

Tarte aux Noix

The chef made something new! It’s a nut tart, with walnuts, cashews, pecans, and pistachios, covered in salted caramel.

Happy Thanksgiving!

We will be open on Thursday, November 25, 2021 from 9:00 am until noon.

Tomorrow, November 26, we will be open the whole day, from 9:00 am to 5:00 pm.

We’re open!

The chef has been in Paris for a couple of weeks, but she’s back and we’re open for business again.

She adjusted the croissant recipe, based on what she learned. The croissants are now a little more crispy, but still buttery and delicious.

She will make some changes to the menu in the coming months. We hope to start offering a variety of crème brûlée in different flavors. She expects to do a little less chocolate, and more tartes. Welcome back!

Training in France – Update

The chef tries to go back to France once every two years for training. She will be leaving on Wednesday, September 22, 2021 and will arrive back on Sunday, October 10. The store is closed Mondays and Tuesdays. So, the store will be open again on Wednesday, October 13.

The chef wants to learn about new styles for Bûche de Nöel (Christmas logs).

Hazelnut Paste

For a while, we were having trouble finding hazelnut paste. That’s the chief ingredient for things like the Praline cakes and Bûche de Noël. Eventually, after a lot of searching, we did find something at a reasonable price. However, for a while, it looked like the only store in the country that was selling a bucket of hazelnut paste wanted $500 for it. A couple of years ago, a bucket would cost only $150.

If we were to price our individual praline cakes accordingly, we would have to charge $23 for one that now costs $7. That’s just insane! But that’s the kind of thing that happens sometimes. We try to get the best ingredients that we can, and many of them come from France. The price of chocolate has increased significantly in the years that we have been in business. But please know that we are doing the best we can.

Mother’s Day Macarons

The chef was in a car accident last week. She’s still in a bit of pain, but the bakery is open now.

And we have macarons again!

Macarons

In the back row: hazelnut vanilla, chocolate with raspberry, matcha green tea, and pistachio. In the front row: dark chocolate, coconut, rose, and passion fruit with milk chocolate. (Left to right.)

Rum Vanilla Cream Puffs

The chef made run-vanilla cream puffs. They’re off the menu, but we have a bunch.