You’ll never forget this perfect chocolate éclair!

French macarons from Jean Philippe Patisserie

Praline millefeuille from Mille-Feuille Bakery in NYC.

A spiced banana bread with a crunchy top and soft middle.

A re-creation of Sadaharu Aoki’s Fruit Tart using Hidemi Sugino’s basic recipes. A timely collaboration of these two pastry masters.

Dainty quince, cinnamon and white chocolate macarons – pretty in pink!

Biscuit Joconde Imprime and an Entremets dessert with Lemon Bavarian Filling and Italian Meringue Frosting

Fantastic french macarons found at Renaud’s Patisserie (Santa Barbara, CA).

Puff pastry lesson at Le Cordon Bleu.

Lesson 3 at Le Cordon Bleu: Cake aux fruits and Madeleines.

Lesson 1 & 2 at Le Cordon Bleu

Pâtisserie Mont St Clair in Tokyo