Paris is just filled with discoveries. I haven’t even tired of the pain au raisin or the croissants. I have yet to try a chocolate éclair or apple turnover. But there, in Eric Kayser, I saw a pastry I’ve never seen before and had to have it: the bressane.
I asked if it was like a beignet; the vendeuse told me it was like a brioche. In fact, this round, flat pastry topped with cream, sugar and, in these cases, fruit, is from the Bresse area of the Rhône-Alpes.
The strawberry bressane was creamy and sweet.
The apricot bressane was tart with a modest dusting of pistachio pieces.
I can’t wait to see what other pastries I have yet to discover.