What do you think the best job in the world is?
I used to think it would be a travel writer, getting paid to explore the chicest cities and most backwards, far-flung pockets of the world. But then I looked at these photos I took at Gerard Mulot yesterday and wondered how anything could top being a pastry chef.
Each one of these cakes—these, just a small representation of what beckoned from the never-ending display cases of his Left Bank patisserie—is a little work of art.
Each one has personality.
Each has its own color palette, design and distinctive details. Fresh berries. Crushed pistachios. Whipped cream. Chocolate fondant. Cocoa dusting.
Seriously. To use a really lame joke, I think being a pastry chef might take the cake.