Christophe Vasseur confesses: “I’ve always been good with my hands.”
Add this to the fact that he wanted to quit school at the age of 12 to become a baker—who were like magicians to him, “transforming something so simple into something so good and beautiful with their hands.”—and it makes sense that he’s running one of the most esteemed and delicious bakeries in town: Du Pain et des Idées.
Where to begin? With the bread? (Bonne idée!)
There’s the famous pain des amis, a wonderfully slightly nutty flatbread that is now served at Alain Ducasse’s Plaza Athénée restaurant.
Le Rabelais, a dense brioche with saffron, honey and walnuts.
The mini paves, jammed with deliciousness like sundried tomatoes or spinach and goat cheese.
But really, it’s all about the sweets, isn’t it?
Just look at his viennoiseries: millions of layers of crisp and flaky dreaminess.
They take 34 hours to make. Of course they do, he makes his own (divine) pastry dough.
The chausson aux pommes, made with real apples, not minced jam.
And, my favorite, the tendresse aux pommes, a dense brioche flan with raisins and apples and cinnamon.
Greedy me, I am already plotting my return visit so I can get my own hands on more.