Friday Photo: Macarons over the rainbow, Jean-Marc Chatellier’s French Bakery, Millvale

Light and dense, chewy and crunchy: these macarons from Jean-Marc Chatellier’s French Bakery, Millvale, are as colorful as they are delicious. With flavors ranging from the familiar (Nutella, vanilla, orange, peanut butter and jelly) to the exotic (pistachio, raspberry balsamic vinegar, lavender), buying an array seems to be required. Jean-Marc Chatellier’s French Bakery 213 North…

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

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,…

Friday Photo: Rustic Apple Tart by Short & Sweet Bakery, Lemoyne

  It’s likely that we Americans get the coffee-and-pastry breakfast from France, where baguette slices are spread with Nutella and dipped into bowls of morning Joe, and fresh croissants are eaten with hot chocolate by afternoon.  However, mass-produced Starbucks pound cake or stale Panera stick buns (with a dark roast in a travel mug) shouldn’t…