This Is TASTE 662: Pastry Diplomacy with David Lebovitz
Sep 29, 2025
David Lebovitz, a celebrated cookbook author and former pastry chef at Chez Panisse, dives into his life in Paris and the updated edition of his iconic book, Ready for Dessert. He shares insights on the vibrant French pastry culture versus the American bakery scene, highlighting the accessibility of boulangeries in France. David reflects on evolving recipes, including a revamped chocolate chip cookie technique, and discusses his favorite Paris bakeries. He also delves into the creative process behind his book, blending culinary passion with captivating storytelling.
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Pastry-Centered Social Run
- David Lebovitz describes the NYC Bakery Half Marathon as a social run showcasing bakery scene rather than a fast race.
- He highlights tasting hyped pastries and giving people a chance to try NYC's buzziest bakeries.
Timing Is Key At Radio Bakery
- Radio Bakery served an heirloom tomato croissant with cheddar souffle and cracked pepper during the run.
- The bakery advises checking their website for exact times to catch specific items.
Simplicity Over Showy Desserts
- Lebovitz says many fancy desserts aren't necessarily better than simple classics like ice cream or crème caramel.
- He favors simple, ingredient-driven desserts and uses fruit heavily because of France's produce.
