Appears in
Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

Paris, the capital of France, is one of the world’s great gastronomic centers. Its proximity to the famed butter of Normandy and to high-quality French flour gave the city a natural advantage in pastry making that continues to the current day. However, its fame owes at least as much to the systemized culinary techniques that its best practitioners spread internationally.