Sweet Paris: Seasonal Recipes from an American Baker in France

A dazzling baking cookbook featuring 59 seasonal dessert recipes with American and French influences, accompanied by exquisite photographs and tips on serving and hosting with French flair for any occasion, from a casual afternoon teatime to an intimate dinner party to a festive holiday gathering.

Moving to Paris in the winter of 2012, California native Frank Adrian Barron reveled in exploring his new city. Exploring Paris’s different arrondissements, he would sample the assortment of patisseries on offer in each—Madeleines, macarons, éclairs, Paris-Brest, mont-blancs, and other sweet, buttery delicacies.

But as much as he loved these delicate confections, he eventually found himself longing for a taste of home. To satisfy his cravings, he began recreating in his Paris kitchen the classic desserts he’d enjoyed growing up in Southern California—childhood favorites like his mom’s signature Cinnamon Brown Sugar Bundt Cake, Lemon Bars, and classic American-style layer cakes. When word of his delicious desserts spread, Frank went from hosting intimate afternoon cake parties for friends to baking for local cafes. Soon he was known best for making French desserts inspired by American ingredients and American desserts with bit of French flair. His profile rose with notice from French and American publications, including Time Out Paris, Bake from Scratch, and Fou de Pâtisserie, and soon, Frank was hosting cake decorating workshops in his Marais apartment, accepting commissions, and developing a devoted following as @cakeboyparis on Instagram.

In Sweet Paris, Frank brings together the best elements of French style and American baking. Inspired by the tradition of l’heure du goûter, a daily French tradition similar to British teatime, and autour de la table, the idea of gathering around the table with good friends and delicious food, Sweet Paris is a love letter to the sublime world of desserts and the City of Light. Here are 59 recipes for irresistible baked goods, organized by season, using the peak fruits and flavors of each, including:

Spring—Cherry Blossom Financiers, Coconut Pineapple Layer Cake, Rhubarb Tart, Very Vanilla Cake

Summer—Strawberry Tart, Chocolate Cherry Layer Cake, Lavender Honey Madeleines, Pavlova with Summer Berries

Fall—Mirabelle Upside Down Cake, Apple Cardamom Tea Cake, Praline All Day Cake, Gâteau Opera

Winter—Medjool Date Cake in Orange Caramel Sauce, White Chocolate and Cassis Bûche de Noël, Lemon Meringue Cake, Blood Orange Mini Bundts, Alsatian Gingerbread

In addition, Frank offers tips and advice for becoming a quintessential Parisian host, including creating stunning floral arrangements, creating the perfect cheese plate, setting the table with French flair, and much more. Illustrated with Joann Pai’s gorgeous photographs, this wonderful cookbook and style guide delivers a taste of sweet Paris no matter where you are.

This love letter to the sublime world of desserts and the City of Light features:

• 59 Seasonal Dessert Recipes: Organized by season, find the perfect treat for any occasion, from light Cherry Blossom Financiers in spring to a rich White Chocolate and Cassis Bûche de Noël for winter celebrations.
• French Style Meets American Baking: Discover the magic of Frank’s kitchen, where he recreates childhood favorites like his mom’s Cinnamon Brown Sugar Bundt Cake with a Parisian twist.
• Impressive Cakes for Any Skill Level: Go from hosting intimate cake parties to baking for local cafes with recipes for classic American-style layer cakes and elegant French patisseries.
• Hosting with French Flair: Learn the secrets of a quintessential Parisian host, with tips on creating stunning floral arrangements, assembling the perfect cheese plate, and setting a beautiful table.

The book, Sweet Paris: Seasonal Recipes from an American Baker in France [Bulk, Wholesale, Quantity] ISBN#9780063040236 in Hardcover by Frank Adrian Barron may be ordered in bulk quantities. Minimum starts at 25 copies. Availability based on publisher status and quantity being ordered.