Any food lover traveling to Paris could easily spend weeks, months, or years gobbling up all the serious eats the City of Lights has to offer. From the brasseries, boulangeries, the bistros, and beyond, it's almost too much to take in. So we decided to turn to our friend David Lebovitz to get a handle on a manageable bite of the France's capital city — its baked goods. More

Despite appearances, this treat from Patisserie Sadaharu Aoki is not a tiny green hamburger attached to a giant ball of moss. It's actually a matcha and adzuki duomo, a green tea-flavored (matcha) ball of creamy goodness containing a shell filled with sweet red bean paste (adzuki), with a miniature matcha macaron stuck on the side. It's one of the most incredible taste sensations I've ever experienced, a perfect blend of two sophisticated culinary traditions. The delicate, crispy textures, the creaminess, and the sweetness are all classically French, but the flavors are unquestionably Japanese—a melding of Aoki's Tokyo roots and his Paris influences. Sadaharu Aoki 35 Rue de Vaugirard, 75006, 6th Arrondissement, Paris, France (map) 01 45 44 48 90... More

Fromage blanc and berry entremet from Pâtisserie Lac, where Fanny will be interning next year. Fanny of the beautiful French pastry-laden blog Foodbeam recently secured an internship at Pâtisserie Lac near Nice in France for next year. Want to score your own internship? That is, do you really want to slave away for your obsessive, burning love of pastries? Then read Fanny's seven tips for getting an internship at a pâtisserie in France. Although passion is key, so is knowing a bit of French, organizing a list of the places you want to apply to, and showing those places that you mean business.... More