The Life of a French Pastry Chef
<p>If you’ve been following my life here on <em>TAIP</em>, you know that I got married last year not once, not twice, but a whopping three times (you can read about the first two times <a href="https://theamericaninparis.com/2022/06/20/marriage-in-france-part-i-civil-ceremony/" rel="noopener ugc nofollow" target="_blank">here</a> and <a href="https://theamericaninparis.com/2022/07/05/marriage-in-france-part-ii-religious-ceremony-and-reception/" rel="noopener ugc nofollow" target="_blank">here</a>). Yes, all to the same person. Who happens to be <a href="https://theamericaninparis.com/2021/10/28/making-friends-with-the-french/" rel="noopener ugc nofollow" target="_blank">French</a>. Who also happens to be a professionally trained pastry chef.</p>
<p>The typical reaction I get when I tell someone what he does is, “Wow! You’re so lucky to get homemade French pastries at home!” I don’t have much of a sweet tooth (pass me a plate of fries over a plate of cookies any day, thank you) but I have to admit I do enjoy having access to homemade croissants, macarons, chouquettes, and more whenever the mood strikes.</p>
<p><a href="https://medium.com/the-american-in-paris/the-life-of-a-french-pastry-chef-3bbd806cb0e4"><strong>Click Here</strong></a></p>