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.

bigshots

Fast, fresh & tasty

This is a downloadable application from the Apple iTunes Store for your iPad or iPhone. It seeks to answer the question “What’s for dinner tonight?” b...

by The List
4
Pic Portrait2

The birth of really good local peanut butter

This is Pic's story. "I can't remember a time I didn't like peanut butter. That is, until the middle of winter in 2007. I’d been out of peanut butter...

by Pic Picot
1
Ethical shopphine healthy food

Ethical shopping: How do you know it’s “healthy” food?

The labels don’t always make sense. In fact sometimes it almost looks as though the manufacturers are trying to confuse us. Why isn’t it easier to tel...

by Andrew Laxon for The New Zealand Herald
1