What is Sugared & Spiced?
Sugared & Spiced started in Shanghai in 2010 as a restaurant recommendation blog to combine my love for eating and photography. It moved to Paris with me and was a chronicle of my culinary adventures there during 2012-15. Now, we are back in good old Shanghai…
What were you doing in Paris?
In 2012 I quit my corporate job and moved to Paris to pursue my long-time passion for French pastry, and for three years I spent my days making, tasting, reading, photographing, and writing about pastries. I completed the Intensive Professional Program in French Pastry at Ferrandi, and subsequently worked at Un Dimanche à Paris, Fauchon, Carette, and Lasserre.
What camera do you use?
Do you get paid for writing about restaurants?
No, but I do accept tasting invitations. I realize that the experience of an invited tasting can be quite different from that of a regular customer, so in those cases I always put a note upfront in red for your information.
I’m visiting Paris for a few days, can you give me some restaurant recommendations?
What’s your favorite pastry shop in Paris?
I’m in the process of putting together a “favorites” list, and in the meantime you can take a look at this comprehensive list of all the pastries I’ve tasted in Paris.
Are you fat?
Like a watermelon.
Can I use your content on my own website?
Yes, but please link back to me as the original source, thank you.
Leave a comment or email me via firstname.lastname@example.org :)