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And my criteria for excellent quality cakes, pastries ..if you want to treat yourself several times per yr.
I know we're all on diets but for those special, rare times, choose better quality.
Same criteria can apply for sugar-free, fat-free desserts too. :)
I ride my comfort bike the 1/2 mile over to the french bakery every month or so. Fortunately when I'm there early saturday morning for croisants, they haven't gotten the full delivery of pastries from the main commerical kitchen. But there's always something in the case to tempt me. Last time it was fig tarts. And the one I bought to go with my pause cafe (afternoon coffee break) was very good. :p Almost worth a trip in the heat to go get another. :D
Fig tarts --if it was with fresh figs, that would have been interesting.
There is a type of fig that grows in our area...which surprised me. I had no idea when I moved here.
If I were you since you are relocating, I would be visiting one or 2 favourite restaurants before moving if they serve a local specialty that cannot be properly replicated successfully, in Seattle.
Beautiful pictures!
At times, it's just nice to look at stuff. Just lookin'. :rolleyes:
One good thing about North America, is for the small handful of truly excellent pastry chefs that are classically trained, they are more creative on pushing flavour boundaries. More innovative flavours..ie. ginger, green tea, pistachio, etc.
Rosetta Stone is attempting to teach me the difference between Kuchen and Torte.
I'm afraid I'm still at the index finger level of indicating preference. If I wanted to order Kuchen, I might well be asking for a kitchen, and it's frightening to think what I'd get if I tried to ask for Torte.
(like asking for a comb in Spanish)