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Sablé, everyone knows. But Fiona Leluc's sablé comes from the common. This young woman, whose father has a very well-known Lebanese table, left the world of finance for the softer of the pastry. From Lebanon it has kept taste and oriental flavours, but with a Breton husband unable to escape salt and sablé. So why not drop this little cake to make it the flagship product of its pastry? It's a good idea because it's off from its sablé sablé, which accompanies tea or coffee. And its sablé inspired by the Paris-Brest, where the very fine praline cream is topped with a walnut of slightly roasted piedmont? A pleasure… We fear that the fruit of passion, the banana boom, etc., all these sanded, very sweet, are fondants, light and their leaking hearts. They are either individually or in a more family-friendly format, sometimes in flower form. Another nice surprise: an extremely perfumed lemon cake. In this adventure, Fiona led his sister Fatina, a photographer who has an eye for the garden. The bakery has a boudoir where, on the other hand, we do not boycott our pleasure…
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Members' reviews on PÂTISSERIE BONTEMPS
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Ce jour-là, je n’étais que de passage, mais impossible de résister au charme fleuri de cette pâtisserie au coin de la rue. Mon amour des fleurs m’a naturellement guidée jusqu’à sa vitrine. Derrière, un patio baigné de lumière m’a soufflé comme une invitation au rêve. Un lieu suspendu, hors du temps… Je le garde dans un coin de ma tête pour un futur brunch, lunch ou tea-time à savourer. Si vous passez par là, laissez-vous tenter. Paris sait si bien surprendre. À bientôt Bontemps ????