cover image Sweet Paris: Seasonal Recipes from an American Baker in France

Sweet Paris: Seasonal Recipes from an American Baker in France

Frank Adrian Barron. Harper Design, $29.99 (240p) ISBN 978-0-06-304023-6

In this delectable debut, a love letter to the City of Light, self-taught baker Barron concocts recipes that marry American comfort bakes with French pastry-making techniques. After moving to Paris from the U.S. in 2012, Barron, homesick for the familiar layer, loaf, and bundt cakes of his California roots, began to make them himself, but with a Parisian twist, taking his cues from the “elegant sophistication” and flavors of the city. Here he shares the confections that wowed friends and Parisian café owners (who began ordering his bakes for their shops), and garnered him thousands of fans on Instagram. Though some creations—such as his coffee-infused Gâteau Opéra—are deeply French, others, like a classic Vanilla Celebration Cake with bouncy cake layers smothered in buttercream, boast a marked American vibe. Recipes are organized seasonally, hewing closely to the French practice of relying on in-season ingredients: for summer, there’s a sumptuous Fraisier Layer Cake enhanced with a strawberry syrup, while winter delivers a Chestnut Cake enriched with sweetened chestnut cream. Images of a postcard-perfect Paris—along with shopping, floral, and sightseeing tips (such as visiting the city’s many museums)—lend an extra note of sweetness to Barron’s tantalizing treats. For a Parisian culinary fairy tale, turn to this enchanting volume. (Apr.)