Last Bite

Sweeten Your Stack With The French Flavors Of Fall

By / Photography By Michael Fornataro | November 06, 2015
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stacked macarons
Styling by Samantha Casale

Imagine you’re strolling the streets of Paris in search of pastries unlike anything you’ve ever tasted. Wrapped in a blanket scarf and wearing a chic pair of boots, you park your bike in the Le Marais neighborhood and walk to the nearest pâtisserie for an almond croissant and a few flavor-packed macarons. Gaby et Jules Pastry Chef David Piquard is bringing the aforementioned daydream to life in Pittsburgh with his vibrant and delicious pastries, which include an array of colorful confections, such as Nougatine Honey, Coffee, Chocolate, Earl Grey Tea, Sea Salt Caramel, and Pistachio macarons, shown here. “The macaron has become iconic,” says Gaby et Jules Marketing Coordinator Julie Raffensperger. Hosting a fête? Incorporate these delicate, yet dense, egg-white-and-almond-flour sweets into your de rigueur affair. As an alternate to a traditional cake, Gaby et Jules offers four- and 10-tiered macaron towers, too. “The recommended serving size is two to three macarons per guest,” Raffensperger says. “Some couples choose to pass them around in more of a catering style. There is a lot you can do, and it’s fun!” Consider doling out the dainty treats as favors or gifts, or fancying your Steelers tailgate with an assortment of Le Pittsburgh, a black and gold macaron filled with Irish Cream. Oui!

Gaby et Jules, 5837 Forbes Ave., Squirrel Hill. 412.682.1966. 435 Market St., Market Square. 412.281.3818.

Article from Edible Allegheny at
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