Stores

Products

Pastries

Ma Cherie's pastries

Oh, so French

Ma Cherie croquembouche2 Guillaume Nicoli launched his French pastries brand Ma Cherie (My Darling) to bring real French pastries to New Zealanders. We’re happy for that to happen.

Guillaume has an impressive patissier’s resume having worked internationally in top restaurants and for renowned chefs in Europe; he’s now managing Pyrenees, the French Deli, in Auckland.

Aside from its delectable macaroons, tartes, éclairs and mille-feuilles, Ma Cherie looks as if it could become famous for its Croquembouche. This is a traditional towering French pastry often served on thos special occasions; a cone of individual caramel profiteroles standing on a nougatine platter. It literally means “crunch in the mouth and is something that would create a memorable centrepiece for that special day. Guillaume uses an old traditional French recipe, so you can be assured it’s going to be something special itself.

The List had to be content with sampling the macaroons and éclairs from Pyrennes, and we can vouch for these, however we’re looking forward to any opportunity to order a Croquembouche. Until then you can get the taste idea from some of his wonderful éclairs.

Bakery / Pastries / Ma Cherie's pastries

Add a Comment

Comments

RSS feed for comments on this page

No one has commented on this page yet.

KapitiKahurangi180g2

Kapiti Kikorangi Named New Zealand’s Favourite Cheese

Two Fonterra Brands cheeses scooped category trophies at the 2012 Cuisine NZ Champions of Cheese Awards last week, with Kapiti Kikorangi winning the c...

by Goode PR - Media Release
2
arancini

Dine like an Italian on the street

Since ancient times Romans have bought food cooked by street vendors. A moist delicious treat is arancini, those fabulous breaded rice balls with rice...

by Nunzio Romano for Italianfoodlovers
Ethical shopphing 2

Ethical shopping: What do you think about organic food?

Andrew Laxon for The New Zealand Herald investigates range of questions about organic food including “what is it”, “is it good for you”, “is it good f...

by Andrew Laxon for The New Zealand Herald