Is that? Could it be? Sugar I see?!
Only the best, Chambre de Sucre. Like the ones we saw at Lady Mendl’s but more thoughtful, intricate. Soft pastels. These are each handmade in Nagoya, Japan from a 270 year old company, and outfitted with French names. Sucre Pierre! (cubes with rough edges, which Pierre loved of course Sucre Carré! Sucre Rond! It all rolls off the tongue and dissolves into hot tea with graceful ease.
Since we’re on playful note, it would only be right to have sides of Peanut Butter & Jelly Macarons ordered from Bosie Tea Parlor. Silky peanut butter buttercream (is that rich enough for your taste buds?) with a jelly gelée tucked in the center, ahaha! Same idea as Mitzy’s chocolate and foie gras macarons, which were inspired by Pierre Hermé. Kitchen Musings takes you through a pictorial step-by-step process of making the macarons, foie gras gelée included.