Appreciating the Subtlety and Refinement of French Pastries

What makes Parisian sweets, from pastry to chocolate, so singular? In this episode, Lindsey Tramuta speaks with two self-proclaimed gourmands -- Frank Barron aka Cakeboy Paris and Sharon Heinrich of Paris Chez Sharon -- to find out what they're drawn to, why, and how the industry as a whole has changed in recent years. Episode Guests: Sharon Heinrich - Paris Chez Sharon https://parischezsharon.blogspot.fr/ Frank Barron - Cakeboy Paris http://instagram.com/cakeboyparis Le Meurice Hotel, Cédric Grolet (head pastry chef) https://www.dorchestercollection.com/en/paris/le-meurice/ Jacques Genin http://jacquesgenin.fr/fr/ Claire Damon, Des Gâteaux et du Pain http://www.desgateauxetdupain.com/ Pierre Hermé http://www.pierreherme.com/ Bontemps Pâtisserie https://www.facebook.com/bontempspatisserie/