 When I come
to the states, with apologies to all who’ve urged me to check out a
croissant, Kouign amann, or macaron shop, since I can get all those
things pretty easily in France, I tend to stick with local favorites. I
don’t think anyone from San Francisco is coming to Paris for a burrito,
nor in anyone flying over from Brooklyn in search of the perfect bagel in
Bordeaux.
Yet
serendipity found me in New York at the same time as British baking pal Edd Kimber,
so I decided to break my rule for SuperMoon
Bakehouse, which is offering a decidedly different take on
classic French pastries. I’m not a huge fan of fussing with tradition,
when it’s only done for the sake of being audacious, but some of the
pastries sounded intriguing enough to brave rush hour on the packed New
York subway, to high tail it over there, early this morning.
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