Posted: 20 Mar 2014 by David Lebovitz
When I take visitors through those
big glass doors of the La Grande
Épicerie in Paris, the first stop may very well be the
spectacular pastry section, where fanciful cakes wrapped with ribbons of
chocolate, or covered with a spun-sugar lattice topping, are proudly displayed
in glass showcases like jewels.
In the corner, less obvious, are the
sweets for le grignotages,
or snacking. (Which they also call le
snacking, in French.) Among the sugar-toppedchouquettes
and scalloped madeleines,
are squares of candied almond-covered shortbread, called miella. Although they don’t
grab your eye with the same intensity as the surrounding pastries, they are my
favorite thing in the showcase and I am borderline addicted to them. When I
point them out to people, they rarely show the same enthusiasm as I do, being
more transfixed by the rows and rows of colorful macarons and glossy éclairs. “Tant pis” (tough sh*t, or
more politely “too bad”) as they say – more for me!
Fortunately, I am able to limit my
consumption to the occasional trips across Paris, when I feel the need to do
some damage at the grandest culinary supermarket in Paris. Not that I need an
excuse to go there, but it’s probably best I don’t have easy access to those
caramelized almond-honey squares. (And the three aisles of chocolate bars.)
Well, until now.
Continue Reading Almond Honey
Squares...
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