I’ve been doing a little reminiscing about my time in Europe these last couple of days; going over places I visited and things I ate. I don’t really miss being there, but sometimes I do get fleeting thoughts that maybe I didn’t take full advantage of all my surroundings. However, I don’t have big regrets and I know I’ll go back again…just maybe not soon. In the meantime, here’s one of my favorites from Paris: Pouchkine‘s Croissant à la Vanille. My friend who interned there introduced me to it and it’s absolutely amazing. There are tons of different croissants in Paris, but this one stands out as most memorable for me. It has the perfect ruffle and crisp of a croissant with a defining presence of vanilla in the middle. It’s quite large for one person so I always split it with a friend, but I’m beginning to feel like maybe I shouldn’t have!
My friend didn’t quite find out the secret to that filling (which is more of a buttery addition than a filling filling), but maybe one day she’ll whip up something similar at her newly opened patisserie in Quebec! I’m dying to go, and one day I will, but if any Quebecer readers are out there, check it out!
Before my mind completely moves away from Europe, I thought I’d do some catch up posts on place I never got to write about. I have tons of forgotten trips, restaurants, and patisseries that are just itching to be posted. I probably won’t get around to all of them this summer (seriously, there are so many!), but maybe some of those are supposed to be saved for nostalgic days.
It’s taken me awhile to get myself to write this post, but here goes: I’m leaving France. It was a really difficult decision, one that made me lose a lot of sleep and tears, but it just felt like time to move on. It’s a bit bittersweet and sometimes I think about what if and should I have…but at the end of the day, in my gut, I am certain I made the right choice. I don’t know exactly where I’m going or what I’ll be doing but as much as it is scary, I’m also quite excited. Racing towards an unknown, I can’t wait to tell you about everything I discover on the way.
I got offered a job!
A lot has changed in the past month and a half I’ve been absent. I went from trimming vegetables in the basement kitchen to working service and making desserts. It was sort of by chance that I was switched from cuisine to patisserie, but the realization that I belonged in pastry began to arise soon after I started my stage. In my gut I just felt like I was more interested and suited for patisserie. A random side comment about that to the chef, and a few days later I was making desserts.