Working at Paris-based Pierre Hermé, one of best patisseries in the world, is a joy that few of us are qualified to experience but many of us are curious to learn about. Thankfully, Fanny of foodbeam possesses the culinary prowess required to intern at the patisserie for the next 7 weeks and like any good food blogger is diligently documenting the experience. Her first week round up is loaded with beautiful photos and kitchen commentary that should interest any dessert lover or Pierre Hermé groupie (I being one of them), possibly resulting in uncontrollable drooling while staring into the hearts of the meticulously crafted creations.
If you ever visit Paris and have a penchant for sweets, you absolutely cannot pass up Pierre Hermé. Not unless you want to deny your taste buds of utmost bliss.
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