Kristin Donnelly
September 08, 2011

The October issue celebrates France. Here, new U.S. shops and mail-order sources that let you taste exceptional French desserts the easy way.

  Creme Brulee in a Jar

© Kate Mathis
Creme Brulee in a Jar


Dessert in a Jar: Petaluma, California–based Rob Waddell sells the silky dessert in three flavors. You'll need to blowtorch the top to get a restaurant-style crackly crust. ($40 for six 4-oz jars;


Delicate Pastry: The layers of cream and puff pastry are too fragile to ship, so a visit to Olivier Dessyn's NYC shop is the best way to try his signature sweet. (552 Laguardia Pl.; French Macarons

© Kate Mathis
Mail-Order Patisserie: Macarons


Champion Cookie: F&W editors tried macarons from seven bakeries and liked the ones from NYC's Macaron Café best: crisp but chewy almond-flavored cookies sandwiching intense fillings. Our favorite flavor: caramel. (From $15 for six;

Pâtisserie Legend: Paris's Maison Ladurée, the pâtisserie credited with creating macarons in the early 20th century, finally opened an outpost in New York City, its first in the US. (864 Madison Ave.;


Bordeaux-Born Cake: Gil Ortale has built his Philadelphia bakery business around a French regional sweet: the cannelé, a caramelized, fluted miniature cake with a custardy interior. ($25 per dozen;

The Best Paris Bakeries
Amazing French Dessert Recipes
A Vermont Bakery's Perfect French Tarts and Desserts

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