Sweet Paris: Seasonal Recipes from an American Baker in France

by Frank Adrian Barron

A dazzling 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, �clairs, 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 P�tisserie, 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 go�ter, 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, G�teau Opera

Winter--Medjool Date Cake in Orange Caramel Sauce, White Chocolate and Cassis B�che de No�l, 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.

Genres: Cookbooks, Cooking, Nonfiction, France, Food, Paris

240 pages, Hardcover

First published April 19, 2022

Reviews

[Michael · Rating 5 out of 5]

This was a very easy five stars. Frank is adorable and it’s hard not to be envious of all the gorgeous photos of his apartment and life in Paris. I see I have a lot of competition for good transferware pieces at the flea market! But mostly, it gets five stars for all of the wonderful recipes that are not going to help me get my growing waistline under control. From pistachio cherry tea cake to cinnamon swirl Bundt cake and blood orange mini Bundt cakes, I’m going to be a very busy baker. This book was wonderfully delicious from the title page to the ending acknowledgements.

[Julie · Rating 5 out of 5]

100% food porn for francophiles, this thoughtful cookbook is also a love letter of sorts to Paris. Barron's description of seeing Luxembourg Gardens covered in snow and ice welcoming him to the vision he had held while dreaming of living in Paris had me wishing for a cold season visit. Text aside what raises "Sweet Paris" to 5 star level are not the recipes (please-I can hardly make muffins) but the photography. I found myself re-opening and flipping through slowly just to take one more visual bite.

[Helynne · Rating 5 out of 5]

I am always eager to read about American foodies who make it to Paris and become ex-pat experts in the sweet life of mixing up a few sentimental recipes from the USA with the more elegant and traditional French favorites. As the title suggests, these recipes are all desserts, with emphasis on cakes—lots of American bundt-style treats, but also the more elegant and intimidating Parisian delicacies. When author Frank Adrian Barron, who grew up in San Diego, moved with his husband from California to Paris, where the latter had a new job, Barron himself lacked the French equivalent of a green card. Unable to seek a regular job, he began freelancing as a cake chef, sharing and learning along the way—and soon had a following and a career. This book filled with some of the most luscious colored pictures of desserts that one could imagine along with their easy-to-follow, if sometimes intricate instructions. And there are wonderful photos of Paris as well along with commentary from the author about the best desserts to prepare, serve, and enjoy seasonally in Paris. He also provides insights on some of the most fun and intriguing activities and experiences to pursue in the City of Light, depending on the seasons; for example, immersing oneself in Japanese-style cherry blossoms and perusing the many flea markets in spring, Seine-side living at the Paris-plage in summer, the Nuit Blanche, an all night art festival in October, and basking in the lovely lights and holiday window displays all over the city in December and the various types of galettes du roi available all through January.

As of the cakes, there are plenty for chocoholics—chocolate cherry layer cake (filled with cherry sauce and coated in Italian meringue), a sumptuous chocolate gâteau opéra, white chocolate and cassis bûche de Noël, etc., . But there are also Alsatian gingerbread, pavlova with summer berries, a chestnut cake (baking with sweetened chestnut purée is popular in France, although I don’t think that ingredient is easily found here in America) and a delicate ivoire parisienne that is frosted with white chocolate mousse and decorated with white chocolate curls and pink rose petals. (Barron is big on garnishing goodies with edible flowers and gold leaf). He also shares his mother’s cinnamon swirl bundt cake and a few other favorites from home.

There are other desserts featured as well such as a variety of holiday cookies, chocolate mousse, bittersweet truffles, and even a guide to Barron’s favorite cheeses. This book is a treasure look at as well as to peruse and get the creative (and gastic) juices flowing.

[Div Manickam · Rating 4 out of 5]

Sweet Paris - wow - Loved the simplicity and the unique lens of a sweet dessert love + baking to fuel your creativity. Bravo!

Brought back memories of finding the best macaron in Paris in 2016. Hands down, Pierre Herme. Yes, Pierre Herme the picasso in pastry indeed... https://youtu.be/2vNr-1iAMxM

Thank you Frank for your inspiration - I hope to bake a lavender teacake soon :)
I too have started to appreciate the synergy in my love for photography + baking with seasonal flavors when I moved from San Francisco to Raleigh, North Carolina.

I smiled when you shared your coffee shop experience with Coutume - I visited there too ...

-- Notes from the book that hit home for me --
Not a day goes by, whether at home in Paris or on holiday elsewhere, that I forego the sacred ritual. In essence, it’s a moment to pause, a moment to focus on pure pleasure.

Paris taught me: Yes. Just say yes. .. saying yes had given me a gift: a creative outlet.

Baking, as we’ve all learned, is an art form. It takes patience and preparation.

.. the initial thought I had about adjusting to seasonal eating was that I was now limited. I wouldn’t be able to create whatever I’d want, whenever I wanted. But what I didn’t expect was the discovery, excitement, and creativity it would offer me instead.

[Karen Whitehead · Rating 4 out of 5]

Beautiful photographs and enticing recipes. Each recipe is prefaced with an interesting description about why, where and how it was selected. The best part of the book is that the recipes are grouped seasonally, showcasing the choicest ingredients for the time of year. The author is well-acquainted with Paris and offers up sightseeing locales, the best bakeries and patisseries and charmingly memorable ways to experience Paris. It is also a project which was begun just as the pandemic shut down the world and is a triumph in perseverance.

[Gigi · Rating 3 out of 5]

Beautiful book, not as much French cooking as taking French STYLE cooking for American classics.

He wrote during pandemic and mentioned how difficult it was to get the works photographed, and did fairly well, some of the recipes do not have photos.

And I think there might be a mistake on the marzipan cake - after you roll out the marzipan and decorate it, how to you get it on the cake? Just drape it over?

[Amanda Leeber · Rating 5 out of 5]

What an incredibly decadent cookbook. Frank took me back to Paris when I read this.

I will be trying out the gâteau orangette as well as the medjool date cakes in orange caramel sauce for the holiday season. Yum 😋

Ohh and the cookies. C'est très magnifique. Merci beaucoup.

If you love to bake and you love France, especially Paris, I highly recommend this beautiful cookbook.

[dessertcomes1st · Rating 4 out of 5]

Aside from the recipes, the big plus to this book is the author’s tips on what to do/see during the four seasons in Paris. The pictures of him walking through Paris were also a good, personal accent to the book.

[Melissa Cripps · Rating 4 out of 5]

I picked up this book at the library because it looked lovely - and it is. The food photography is drool inducing and there are also lots of beautiful photos of Paris. I probably won’t try any recipes, but it was a fun read.

[Morganne · Rating 5 out of 5]

An absolutely gorgeous book, with wonderful stories and some delicious recipes!

[Mckinley · Rating 3 out of 5]

Pretty photos. Some tasty sounding bakes. AlLso a bit about living in Paris = where to go, where to shop.

[Mainstay Kitchen · Rating 3 out of 5]

3.5 stars

[Serena · Rating 5 out of 5]

Easy to follow instructions to create beautiful desserts utilizing seasonal produce. The majority of the recipes are for different kinds of cake, with a few other types of desserts in there too.

[Donna]

An American baker living in France.

[Ariste Egan · Rating 4 out of 5]

Barron's text, coupled with the lovely photographs and amazing recipes, make for a beautiful "cookbook" experience....

[Amy · Rating 5 out of 5]

Stunning photography and creative, very unique recipes. Tremendously well written. Bravo!

[Steph McG · Rating 2 out of 5]

Delightful to flip through, but so far the recipes haven't been stunners.

[Phyllis · Rating 5 out of 5]

Absolutely gorgeous cookbook with luscious recipes, beautiful photos and interesting French stories! Love it!

[Gwen Kubberness · Rating 5 out of 5]

I love this it was so much fun