Sweet Paris

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, éclairs, 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 Pâtisserie, 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 goûter, 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, Gâteau Opera
Winter—Medjool Date Cake in Orange Caramel Sauce, White Chocolate and Cassis Bûche de Noël, 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.

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"In this delectable debut, a love letter to the City of Light, self-taught baker Barron recipes that marry American comfort bakes with French pastry-making techniques...Images of a postcard-perfect Paris—along with shopping, floral, and sightseeing tips (such as visiting the city’s many museums)—lend an extra note of sweetness to Barron’s tantalizing treats. For a Parisian culinary fairy tale, turn to this enchanting volume." — Publishers Weekly (starred review)"Frank Barron’s vision of Paris is not only breathtaking and romantic, it’s delicious! Drawing palpable inspiration from the city’s history, its markets, and its many pastry greats, he offers a charming and practical guide to baking (and living!) à la Parisienne." — Lindsey Tramuta, author of The New Paris and The New Parisienne"A recipe book in which the generosity of American pastry blends brilliantly with French traditions. Creations inspired by the seasons and punctuated by the major holidays of the year, highlighted in perfect Parisian style."  — Pierre Hermé“Sweet Paris is as much a love letter to the city of Frank Barron’s heart as it is a guide to making his beautiful pastries, all of which are elegant, none of which are fussy. Frank has a talent for making even the simplest cake look like a celebration – I love the way he piles fresh cherries on a loaf cake or the way he generously bunches strawberries on his Charlotte Rose.” — Dorie Greenspan, New York Times bestselling author of Baking with Dorie"Frank has a way of telling the most romantic stories. Through flowers, seasons and sweets, has given us his story of Paris, undeniably dreamy and delicious." — Jackie Kai Ellis, author of The Measure of My Powers“Frank captures the essence of contemporary Parisianisme in the most delicious way. A world in which French roots have infused international inspirations and fascinations to create unique contemporary flavors for sweet times. His seasonal journey is the promise of moments of wonder and fun discoveries.” — Apollonia Poilâne