Award-winning French pastry chef Olivier Saintemarie is behind the ... “The great thing about macaroons is they freeze extremely well. And actually, it’s even better when they are frozen ...

When a fancy French pastry chef takes to selling his baked goods ... A range of tarts, pies, cakes plus petits fours, macaroons, and quiches, the most popular of which, he said, are the lemon ...

Macarons are not to be confused with macaroons, which are dense ... the almond cookie into an iconic French sandwich cookie. Parisian pastry chef Pierre Desfontaines invented the modern-day ...

Let’s explore the history of the French macaron and its rise in Parisian pastry shops to the Italian roots of the coconut ...

Genie Godula and Florence Villeminot find out more in this episode of French Connections Plus, where they get a class in macaron making from world-famous pastry chef Pierre Hermé.

When I visited the kitchen last Friday they were making macarons, not to be confused with macaroons ... explained Axelle Bourgeois, a French pastry chef who is working as an assistant at Bao ...

The Lübeck Marzipan on the dessert menu at Koloman, a French restaurant ... of a great macaroon and the waves of chocolate that say candy bar. I asked Emiko Chisholm, the pastry chef at the ...

Born in Firminy, France on August 28, 1985, Cédric Grolet is a French pastry chef and social media influencer. At the age of 21, he moved to Paris to work at Fauchon, a French gourmet food producer.

(Aaron Flaum/Hartford Courant) She would go on to become an accomplished French pastry chef, then opened the bakery three years ago at 542 Hopmeadow St. in Simsbury. France colonized Vietnam ...