Algerian pastries: the unsung heroes of Paris

With all the beautiful gateaux, sweet macarons and dreamy viennoiserie here in Paris, it’s easy to get lost in the neighborhood patisseries, never imagining that some other delicacies could seduce you. But last year, right before I moved back to New York, my friend Ana gave me a box of pastries from La Bague de Kenza. I had photographed their amazing heaps of petite pastries before, but never had I indulged.

Mon dieu.

If you like nuts, honey, dates, figs, marzipan, orange blossom, rosewater, phyllo dough or any combination thereof, you must visit this small chain of patisseries Algériennes.


There are so many beautifully crafted pastries. Half the fun is looking at the teetering towers of sweets and deciding which lucky ones get to come home with you.



With the four I chose, I tried for as much variety as possible, both with their ingredients and how they looked.

I got a piece of classic baklava, bien sur.


Another rainbow bar layered with marzipan and infused with orange blossom.


One sweet green pocket filled with finely ground pistachios…


… and another humble bar with almonds.


It was a lovely array of flavors, my small feast. But next time I come to Paris, I’m going to be sure to find a chaise longue where I can sprawl like a goddess and pluck many more Algerian pastries from their perfectly packed boite.

The Mixing Bowl: Jerome Chang

Most Sweet Freaks know the Dessert Truck makes a mercilessly rich and deliciously spongy chocolate bread pudding. But here, Jerome Chang tips us off to a new mobile must-eat—figs with lavender syrup and marscarpone (omg!)—and shares his tools for making the magic happen.

Growing up, my favorite sweet was:
Trix cereal. They were round when I was growing up, and they bummed me out when they switched to the fruit shapes. But I think they’re round again.

My favorite sweet now is:
The figs from our chef Bill’s yard in New Jersey, with lavender syrup and mascarpone.

My personal Dessert Truck favorite:
See above

What I love about being mobile is:
Driving the truck on the wide, open highway with everything rumbling around inside… just like a video game.

Truffles or pralines:
Truffles for long conversations. Pralines for quick snacking.

White, milk or dark:
I won’t choose. Milk and dark chocolate can work amazingly in concert. White chocolate can be awesome with certain fruit flavors.

Caramel, ganache or cream:
Cream can be essential to both.

I'd love to create a flavor for:
My girlfriend

Kitchen essentials:
Immersion blender, Vitamix blender, scales.

Style essentials:
Shower daily.

Pastry chefs I admire:
Any whose egos don’t get in the way of putting good flavors on the plate.

I'm most inspired when:
Autumn rolls around.

How much is too much?
When you start getting an ulcer.

Favorite movie snack:
Junior Mints

Guilty pleasure:
Eating a boatload of soup dumplings.

Other favorites:
I love Philly & most of Spain.