Sweet Paris Seasonal recipes from an American baker in France

Relocating with his husband from San Francisco to Paris, Barron found himself trying to learn French and acclimatizing to a wholly new situation. Spending hours in coffee shops all around the city and making friends with their owners, he found that they sometimes lacked any pastries to sell with their cappuccinos. This became especially evident in August, when virtually every Parisian seemed to go on vacation. So he volunteered to bake some humble American cakes to tide them over. Internet photos attracted foodies to his cinnamon swirl Bundt cakes and lemon bars. Commissions for birthday cakes followed, and Barron soon gained fame in le tout-Paris as "Cake Boy," teaching baking classes. Following France's seasonal produce, he makes rhubarb tart in spring, lavender honey madeleines in summer, pear spice cake in fall, and Alsatian gingerbread in winter. Most ingredients are common in the U.S., but Barron's techniques will likely challenge. Joann Pai's photographs add immeasurably to the text, showing off Parisian scenes at their most vibrant and the results of Barron's recipes to their very best.

In this delectable debut, a love letter to the City of Light, self-taught baker Barron recipes that marry American comfort bakes with French pastry-making techniques. After moving to Paris from the U.S. in 2012, Barron, homesick for the familiar layer, loaf, and bundt cakes of his California roots, began to make them himself, but with a Parisian twist, taking his cues from the "elegant sophistication" and flavors of the city. Here he shares the confections that wowed friends and Parisian café owners (who began ordering his bakes for their shops), and garnered him thousands of fans on Instagram. Though some creations--such as his coffee-infused Gâteau Opéra--are deeply French, others, like a classic Vanilla Celebration Cake with bouncy cake layers smothered in buttercream, boast a marked American vibe. Recipes are organized seasonally, hewing closely to the French practice of relying on in-season ingredients: for summer, there's a sumptuous Fraisier Layer Cake enhanced with a strawberry syrup, while winter delivers a Chestnut Cake enriched with sweetened chestnut cream. Images of a postcard-perfect Paris--along with shopping, floral, and sightseeing tips (such as visiting the city's many museums)--lend an extra note of sweetness to Barron's tantalizing treats. For a Parisian culinary fairy tale, turn to this enchanting volume. (Apr.)