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!
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).
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.
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!
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.)
The chef made run-vanilla cream puffs. They’re off the menu, but we have a bunch.
The chef made something new!
This is Pistache-Framboise, an almond-pistachio cake, with raspberry coulis, fresh raspberries, and cream.
The state government doesn’t want to be in the business of protecting people’s health and safety and has left decisions regarding these issues to the general public. Governor Greg Abbott said, “Removing state mandates does not end personal responsibility and caring for your family members, friends and others in your community.”
We will take personal responsibility to insure that our staff and our customers are safe. We will continue to wear face masks and gloves when interacting with customers. We will continue to wash our hands and practice social distancing. The sign on our door still says, “Please wear a face mask.” Our business is private property, not a public space, and we can require customers to wear a mask inside the store. But we shouldn’t need to do that. All of our customers are good people who will act responsibly.
We were knocked out by the storm for several days (no hot water). But we’re finally open today!
And we have macarons again! Today we have:
We had a hard time finding a plumber to replace our water heater, but Eileen Kukowsky from Real Property Multi Services (https://www.facebook.com/RealPropertyMulitServicesremodeling/) helped us out.
We are making a lot of Galettes des Rois—king cake. This is the French version, which people share to celebrate Epiphany (January 6th, the Twelfth day of Christmas). The Galette des Rois contains a fève, a little porcelain toy, and comes with a paper crown. We make these in three different sizes: for six, eight, or ten people. The idea is that after the cake is cut into pieces, the person who finds the fève becomes king for the day and gets to buy the next Galette des Rois. Our Galettes des Rois are filled with frangipane (almond) cream, as is traditional. We will be making these for the whole month of January.
We also have a smaller, two-serving version without the fève or crown.
The store is closed today, Friday, January 8, 2021. The chef is exhausted. We should be open again tomorrow.