Frank Adrian Barron began his baking adventure in 2012 after moving to Paris from San Francisco. It was in France, a country celebrated for its haute gastronomy and expertise in pâtisseries such as éclairs au chocolat, macarons and mille- feuille, where he started baking and earned the nickname “Cakeboy.” 

Ten years later, Frank published his first book, Sweet Paris: Seasonal Recipes from an American Baker in France, which has become a best-seller at Les Fleurs. In this must-have cookbook, you’ll find seasonal dessert recipes with French and American influences, along with stunning photography of Paris and the interior of Frank’s apartment (including his breathtaking mantle).

Inspired by the tradition of autour de la table, the idea of gathering around the table with good friends and delicious food, Frank offers advice on being a quintessential Parisian host. We especially love his tips on creating stunning floral arrangements and setting the table with French flair!

We’re thrilled to have the chance to chat with Frank and share his insight with you…

Bonjour Frank! Thank you for answering a few of our questions. We hear you’re from San Francisco; what brought you to France?

My partner received a job offer that was meant to be a one-to-two-year stint and here we still are, ten years later.

I remember the day I first fell in love with flowers. What sparked your passion for baking?

I think in the beginning it was nostalgia that sparked my passion for baking. I missed home during that first year in France and baking something from my childhood like cinnamon bundt cake was comforting. I love how we can transport ourselves back someplace through tasting something familiar. 

Congratulations on publishing your cookbook Sweet Paris! What inspired this project and what was the process like?

Merci!  The book was inspired by what I’ve learned from the French in terms of celebrating seasonal ingredients in cooking and baking. The process was time consuming as we wanted to capture Paris throughout an entire year and show off the bounty of the markets in each season. Recipe development was the hardest part as often things needed to be tested multiple times - let’s just say I ate an ample amount of cake!

It must be so difficult to choose, but which of your recipes in Sweet Paris do you find yourself baking the most?

I love how versatile the cherry friand recipe is from the “Summer” chapter. You can substitute whatever berry or fruit is in season. For example, I’ve made them in autumn with chopped pieces of pear instead of cherry. They are simple and so satisfying with tea or coffee.

Give us the details! What is your favorite bakery in Paris? And where can people find your cakes?

Oh, that’s such a tough question. I have so many favorites and the good news is I included a list of my favorite sweet addresses in Paris at the back of my book! Since we are approaching summer, I’ll say Mori Yoshida’s pastry shop for his sublime frasier, a sponge cake filled with French strawberries and cream. 

My cakes occasionally pop-up at various specialty coffee shops around Paris. The latest pop-up was with a new café in the Marais called Recto Verso.

What is one of your must-do recommendations for people traveling to Paris this summer?

A picnic along the Seine with cheeses, bread, a bottle of rosé and something sweet is always a good idea. Head down to the Île Saint-Louis and watch all of Paris pass you by. 

Pastry Shops:

Mori Yoshida
65 Avenue de Breteuil
7th Arr. Paris

Recto Verso Café
6 Rue Portefoin
3rd Arr. Paris

We want to thank Frank for taking the time to chat with us and hope you’ve found some inspiration to start baking pâtisseries françaises (French pastries)! To learn more, visit cakeboy.com or follow @cakeboyparis on Instagram. See the link below get a copy of his book.

xoxo,
Sandra & the Fleurettes