angelina
These always sell out the day they're made. Who could possibly resist a pink macaroon stuffed with fresh raspberries? The bigger version has strawberries, blueberries and blackberries in it as well so it's even more delicious.
mille-feuille
A classic napoleon with layers of puff pastry and pastry cream, topped with a layer of fondant (a type of sugar substance used in pastries or candies, like Cadbury Creme Eggs). Too much fondant, but otherwise delectable.
the shop
Thought I would finally post some pics of the shop itself. The counters run in a u-shape around the perimeter of the room. In the center, there is a high table with bar stools for customers to sit at and enjoy lunch.
The pastries above are full-sized versions of the individual sizes I've been taking pictures of. Clockwise from the top: Diamant Rouge, Mille-Feuille, Piedmont (haven't made individuals of this one actually), Caranougat, Strawberry Tart. You can also see the edge of a Fruit Tart on the right.
...and in other news
It was slow for a Saturday. There was a last minute scramble right before we left because Alexi forgot yesterday to make an 8 person Fraisier cake that was needed for today. Everyone pitched in and got it assembled in no time.
Also, Chef brought around flowers for the ladies because it was May Day today, a holiday that celebrates worker's rights in France.
And that's about it. It's raining again so I am going to lay low for now.
UPDATE: The Angelina is named after Chef's lovely daughter, just as the Carmela tart is named after his wife.
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