Friday Photo: Backstage pastry pass, Gaby et Jules, Pittsburgh

Chef Dimitri
Chef Dimitri, December 2013

On Wednesday, December 4, 2013, Gaby et Jules — a Parisian-style patisserie in Pittsburgh — hosted my French 1 class for a kitchen tour and chocolate demo.

Here, Chef Dimitri constructs a white chocolate bow using white chocolate ribbons, melted chocolate, and condensed air for a instant freeze.

Gaby et Jules
5837 Forbes Avenue
Pittsburgh, PA 15217
(412) 682-1966
http://www.gabyetjules.com

Tuesday-Saturday: 8am-8pm
Sunday: 8am-5pm

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5 thoughts on “Friday Photo: Backstage pastry pass, Gaby et Jules, Pittsburgh

  1. I tried the place and … this is unfortunately overpriced and not as good as other bakeries. I would recommend La Gourmandine (http://www.lagourmandinebakery.com/ – I have NEVER been disappointed by any pastry – the bread is ok) or Jean-Marc Chatellier in Milvalle (http://www.jeanmarcchatellier.com/).

    I expected a lot from Gaby and Jules, was disappointed and give them the benefit of the doubt. But after several attempts, the lack of taste seems to be normal. I would recommend to try the “Flan” at la Gourmandine, the Lemon pie or just the “Paris-Brest”. These are simple pastries that are easy to do but easy to mess if you try to do them fancy. Unfortunately, this is how it was done here.

  2. Thanks for your comment! One of my goals has actually been to do a comparative sampling of both La Gourmandine and Jean-Marc Chatellier this spring, which I will most certainly do after hearing your thoughts!

  3. RogueAnthropologist January 12, 2014 — 12:55 pm

    Blog about it when you do!

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