Who are you?
A pâtissière in Paris. In 2012 I quit my corporate job and moved to Paris to pursue my long-time passion for French pastry, and ever since then I’ve been spending my days making, tasting, reading, photographing, and blogging about pastries. I completed the Intensive Professional Program in French Pastry at Ferrandi, and subsequently worked at Un Dimanche à Paris, Fauchon, Carette, and Restaurant Lasserre.
What is Sugared & Spiced and how did it get started?
Sugared & Spiced started in Shanghai, August 2010 as a restaurant commentary blog to combine my love for eating and photography. It moved to Paris with me and is now a chronicle of my culinary adventures here in the city of glorious pastries.
What camera do you use?
Do you get paid for writing about restaurants?
No, but I did accept tasting invitations quite frequently when I was in Shanghai. I realize that the experience of an invited tasting can be significantly different from that of a regular customer, so in those cases I always put a note upfront in red for your information.
What’s your favorite restaurant in Shanghai?
That’s hard to say, the best is to browse the restaurant lists by cuisine, by occasion, by location, or by price to find what you are really looking for. I also put a list of “favorites” to generate some ideas, but do know that I have not been in Shanghai since August 2012 and the list is outdated.
I’m visiting Paris for a few days, can you give me some restaurant recommendations?
Again, it’s best to check my list of restaurants here for ideas – I can’t really recommend a “top restaurant” since I have no idea what cuisine or price range you are hoping for.
What’s your favorite pastry shop in Paris?
I have put together this list to feature a few of my favorite pastries in town. If you have the time, also take a look at this comprehensive list of all the pastries I’ve tasted since coming to Paris – you can click on any picture and get detailed descriptions.
Can I use your content on my own website?
Yes, but please link back to me as the original source, thank you.
More questions? Leave a comment or email me via email@example.com :)