There is something about French bakeries that is hard to duplicate…
Which one will you choose???
You will not find anything like this in the USA unless you walk into a true French “patisserie” where the baker is French or has been trained in France. French buttercream is different from its American cousin, almond paste (marzipan) replaces fondant and the overall impression is that you have walked into butter and sugar heaven.
Don’t get me wrong, American “designer” cakes are absolutely stunning but reserved for very special (and expensive) occasions. Here, you will get your Sunday lunch dessert every week without spending your life savings and be certain to get the best tasting cake. The sheer variety of colors and flavors is a sweets-lover’s dream come true !!