Dear Diary,
My trip to Paris was an experience I will never forget. I strolled from one charming little store filled with handmade chocolates to another filled with some of the cutest kids clothing I have ever seen. As I made my way leisurely from store to store I noticed that I was surrounded by impressive old stone buildings, standing mute, revealing no secrets of what they had witnessed for centuries, I could not help but wonder who had strolled along these streets in times gone by.
From the Notre Dame Cathedral, with its tolling bells, crying out to the city that it was time for mass, to the top of the grand Eiffel Tower with its breath taking view of Paris, I walked each step dreaming of making a life here. In my dream I would be opening up my own little chocolate patisserie in one of the many cute little tiny spaces that abound in Paris, while all the time filling my life with the sights and sounds of motorcycles and scooters whizzing by, as young lovers kissed with passion on street corners, even as tourists kept clicking their cameras, in the hope of bringing home memories of this distinctive culture, while picking up the scrumptious bread and lip smacking coffee to take back to their hotels.
I do not know what it was, but the delicious crusty bread, the soft flaky croissants, the flavorful preserves, and strong tasting but not bitter coffee in Paris tantalizing my palate, making me yearn for more. Everyday before my morning shower, I would indulge in an epicurean ritual of enjoying these fine foods and fall in love with Paris all over again. Since I derived so much pleasure from this each morning, when I returned home, I decided I would go on a quest to find these delectable treats to relive my wonderful, gastronomical experiences in Paris.
Nevertheless, it was not completely about the bread and coffee While on my trip not only did I have the pleasure of touring all the high end confectioneries in the city, and buying more chocolate than I could bring back home, I further had the occasion to work with one of France’s leading pastry chefs named David Capy. It was at the world renowned Valrhona School of Chocolate that I was able to study and work with him, learning to use his sophisticated and recent recipes for making some of the most exquisite chocolates in the world. I followed a very intensive course acquiring the technique of making ganache filled chocolates, whilst mastering the creation of hundreds of bon bons (as chocolates are called in Europe), within a very short period of time. This indeed turned out to be one of the best experiences of my life. Now I am very excited about starting my own cozy workplace kitchen in Burnaby, British Columbia, to re-create all the unbelievable bon bons we made; from passion fruit with rosemary to hazel nut praline crunchy. I hope to enamour you very soon with my own petite Paris.
Love Me.