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Stoney Clove Bakery: American Comfort Food in Paris’ Montorgueil ‘Hood

Gaelle Marcel/Brook Lark

The long month of January is far behind us and, despite all our good intentions and resolutions, February lends itself to cravings for something sweet. In France, February is the unofficial crêpe month- kicked off by la Chandeleur which falls in early February and inspires the French to prepare sugary crêpes with family and friends for the weeks that follow.

Stoney Clove Bakery is an American owned “all-American bakery” in the 2nd arrondissement, tucked away in a quaint space on a side street away from the crowds of rue Montorgueil.Calum Lewis/Gaelle Marcel

It seems like there’s no use resisting the urge to indulge in sugar-coated nibbles in this cold and grey month, which ironically often feels like the longest of the year. Luckily Paris has several options for your sweet tooth and if you’re over French pancakes why not seek out some American treats?

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Baking For A Cause in Paris: Sugar Daze Cupcake Shop

Sugar Daze, the former Little Miss Cupcake, has been sweetening everyone’s taste buds for the past 4 years with her smashing, internet-only, cupcake business. Cat is also one of the organizers of the annual Cupcake Camp event in Paris, where bakers, both amateur and professional alike, unite with their cupcakes to raise money to donate to the Make A Wish Foundation. This year the event will take place on Saturday, October 27 at Le Comptoir Général. You can find out more on the Cupcake Camp Paris Facebook Page.

In honor of this year’s Paris Cupcake Camp, I stopped by to have a little chat with Cat, my favorite Parisian Cupcaker (and a New Yorker to boot!).  I started out by asking her when she got into cupcakes: “I have been baking FOREVER!  I just love cupcakes. There is so much you can do with them. The flavor possibilities are endless and there are so many ways to dress them up or down. I also like that they are the perfect size for individual snacking!”
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Cupcakes: France vs America? The Paris Cupcake Camp Showdown

Next week, Paris is hosting its second annual Cupcake Camp, with all proceeds going to the Make a Wish Foundation. To celebrate this worthy occasion, one of  the Cupcake Camp organizers Bryan Pirolli shares his thoughts on the difference between French and American cupcakes.  If you can find room after your croissants and eclairs this Sunday, we hope you’ll make an appearance in October 2nd. After all, it’s for a good cause! -Geneviève

Nessa B.

Cupcakes have slowly been invading Paris since 2008. By the time French frozen food chain (and Parisian institution) Picard started carrying them, it was pretty obvious that these trendy cakes were on the French foodie scene for good.  They are part of the same cross-cultural exchange that has resulted in the opening of legendary macaron-maker, Ladurée, in New York.

As with most things that cross the Atlantic, certain aspects of the cupcake Carrie Bradshaw enjoyed outside of Manhattan’s famed Magnolia Bakery were lost in translation…

Alisa Morov, Sensational Cupcakes; Island Girl 4 Ever

1.  French cupcakes are often served with a small fork or spoon.  Why?  Half the fun is taking a big bite and licking the icing off your fingers like you did when you were seven.  Maybe the French fancy themselves too refined to sport the inevitable icing lip-glaze, or maybe they just really like silverware.

2.  French cupcakes often have a coeur, a filling of sorts, often jam-based, that likes to escape out of the bottom as if your cupcake had a trap door.  American cupcakes, devoid of this sophisticated yet messy upgrade, must be therefore be more superficial and less spiritually concerned with what’s on the inside. Continue Reading »

Posted in Events, Food | 14 Comments »

Foodies in Paris: Rachel Khoo, Paris by Mouth, Yelp, cupcakes & more

Rachel Khoo Foodie Event Rachel Khoo, at work

As the savory macarons (half of them, cream cheese and wasabi; half green olive tapenade) were passed around the 12th arrondissement apartment, the talk inevitably turned to food. It was a Thursday night, and I was at Rachel Khoo’s Mash Up soirée, an 80s-inspired, five-course dinner party organized through MyPrivateDinner.com, a site that coordinates tastings, workshops and other food-centric events. Rachel, a British cookbook author, class instructor and damn good chef, along with all us foreigners (plus a few locals) in attendance were self-defined foodies, so the night was filled with many edible adventures.

By the second course (a two-toned tartiflette of root veggies, roquette and copious amounts of Reblochon, which came on the heels of, wait for it, edible pacman with pâté powerballs), I was deep in conversation with Kimberley McLoughlin, an Aussie who just launched RedVisitor.com. While her site focuses on international travel, she’s also a restaurant devotée and knows the best eateries in the top culinary cities around the world. Clearly, I realized as I sipped my Tom Cruise-inspired Cocktail, I’m not the only expat in Paris who’s just a wee bit obsessed with food and eating and dinner parties and new restaurants and food porn and sweets and cooking classes and market tours and….are we full yet??

Rachel Koo Mashup Foodie Dinner ParisEdible pacman

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Let Them Eat Cupcakes: Paris’ Best American Sweets

Little Miss CupcakeLittle Miss Cupcake

As a New Yorker, I find it equal parts utter insanity and totally logical that as soon as I moved to Paris last year—with visions of millefeuilles, pains au chocolat, artisan chocolates and good old Nutella street crepes dancing through my head—I wound up Velib’ing through the back streets of the eleventh arrondissement seeking the city’s then cupcakes-only bakery. It took a few wrong turns down some side streets, but I found Cupcakes & Co, with sunlight happily spilling across the sole café table—an auspicious signpost pointing to the delicious display case of American delights.

cupcakes-and-co-3Cupcakes & Co

Rebecca and Maggie Bellity, the two sisters who opened Cupcakes & Co in 2008, pride themselves on using natural and organic baking ingredients for their petits gateaux. And even though the concept arose from their travels to the states, their recipes are all French. They’ve dreamed up combinations like jasmine and vanilla, lemon and coconut, coffee and hazelnut and over a dozen others that set my heart racing and ensured many weeks of repeat business.

That was well over a year ago. And as my American obsession has waned (grace à new obsessions with macarons, violet éclairs and salted caramels), the Parisians’ has exploded. Continue Reading »

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