Short trip

By on 29.12.13

The 17th and 18th of December I went to Paris with my mom to arrange my stay in Paris. We went with the high speed train Thalys early in the morning. We visited Pierre Hermé’s shop at Rue Bonaparte and bought a kouign amann, croissant ispahan, bostock and a cannelé. We walked a little bit further and ate all the goodies at Place Saint-Sulpice.

Saint Surpice


The inside of te cannelé is soft and pudding like. It had a nice vanilla taste and wasn’t overly sweet.Kouign Aman

The kouign amann was super fresh, crisp and tasty. Definitely will buy again.Bostock

From the website of Pierre Hermé: Bostock Médéloce – Brioche pastry imbibed with almond-lemon syrup, hazelnut-lemon cream and crushed roasted hazelnuts.

It was yummy but not awesome. A little too sweet for my taste. Croissant Ispahan Croissant Ispahan

Croissant Ispahan, the tastiest croissant I have ever eaten! Ispahan is Pierre Hermé’s flavor combination of roses, lychee and raspberries. If you get the chance to try one, I suggest you do.Quai de Valmy

This is a hip area of Paris (according to the man who showed us a studio here). This is Quai de Valmy, near Republique. It seemed like a very nice area, but I chose not to live here. The room was renovated, but very small on the 6th floor without an elevator. Later that day we met with a family friend and decided I will be moving a little outside Paris next to that family friend. I will commute to school with bus and metro and I’d like try cycling to school when winter is over.

Tour Eiffel

Galleries La Fayette

We also saw the Eiffel tower and stopped at Galleries La Fayette.

Mille feuille

Before we took the train home we ate at Fauchon. This praline mille feuille was sooo delicious.

Last week was a busy week. I had to work a lot because of Christmas, but now I have 4 days off! I will stop writing now, I am going to make macarons and a chiffon cake.


Gail Ho
Mahé, Seychelles

Hello! My name is Gail, I'm a pastry chef currently working in Seychelles. I've studied industrial design engineering and the french art of pâtisserie in Paris. I've been working in Amsterdam, Paris, Biarritz and now in Seychelles.