As the owner of a doughnut shop in Paris, I’m often asked how I started making America’s humblest breakfast pastry in a city famous for its haute pâtisserie. The short version is this: I love doughnuts (who doesn’t?). I love them plain, warm and just out of the fryer; I love them dolled up with whiskey and bacon; I love them topped with meringue and filled with rhubarb compote and pastry cream.
from WordPress https://jonathanwilhoite.wordpress.com/2017/06/06/the-top-5-paris-patisseries-for-your-bucket-list-according-to-a-pastry-chef-summer-vacations-for-food-lovers/
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