La saga Couleur Café, par Carte Noire

Transitioning into a new job while simultaneously phasing out of the old job has been completely consuming these past few weeks, which is why I've sadly been so quiet. I've neither had the energy to bake anything at home nor to trek out to new bakeries. So to fill the void, I've been indulging in a little bit of literal foodporn that conveniently combines two of my favourite things, patisseries and coffee. 

French instant espresso company, Carte Noire, commissioned this stunning series of advertisements back in 2012. The last segment in the series, Rose (fourth one down), came out last summer and made the entire campaign go viral.

To my personal disappointment, Carte Noire only had ROULIER & LHOMME create four. They did such a superb job however that I never tire of watching them over and over again.

Some people try to argue that food isn't erotic. Show them any one of these, case rested.

Which one is your favourite? Let me know in the comments below or find me on Twitter. I hope to be finally settled in to both the new job as well as the new house later this week, so follow me on Bloglovin' as well for updates on posts.

Une petite introduction

I am not a morning person. However, I was up yesterday morning (because I hadn't gone to sleep yet, if we're being honest) and all I was thinking about was walking down the hill to Dunkin' Donuts for an iced coffee and probably a cheeky doughnut. I was strongly considering just burning through the new day and most importantly kickstarting this project I've had floating around in my head for a few weeks now. I actually did not leave the house at that time. In fact, I finally fell asleep for a few hours, but don't be too disappointed. I did go and get my iced coffee before work and, as you can see, I am building a space to record and share my discovery of the world around me, one pastry at a time.

While my core focus here at The Pâtisserie Review will be exploring the varied baking scene in and around the city I call home, it will not be a strict limitation. Frankly, I envision sharing anything that meets my fancy (of the gastronomical variety, or not; from this region and beyond). Research about the origin and development of traditional desserts will undoubtedly be a thing. My attempts at gluten-free baking may occasionally make an appearance. Macarons will be a regular feature. Moving on from here, I can say with a certain level of confidence that we'll be avoiding franchises*. Everything else, I'll figure out when need be. 

In the meantime, the sun has risen and with it, I imagine, copious amounts of treats in ovens across the city. Happy Sunday to whoever you are out there, I'm now going to sleep. 

*Please don't judge me for starting my blog at a Dunkin' Donuts, it was just very convenient. New England runs on Dunkin' to start anyway.