“Oh our suffering tastebuds…!! A Lament from D’Arcy and Lisa
It is Tuesday afternoon in Calgary, and we are enjoying a glass of Crémant de Bourgogne and a plate of chouquettes. Having recently returned from our beloved Paris, we are sorely missing French…everything. Of course, when our withdrawals start, we do what level-headed pastry lovers do: we head to Pascal’s Patisserie. Our faith in quality and perfection is restored with the exquisite pastries, or as we call them, works of art handmade by Pascal. In the past, we’ve reminisced with Lison about our trips to France, and how much we miss the food, especially the croissants and pain aux raisins.
Pascal’s classic croissants ~ our signature pastry.
If you haven’t had a Pascal’s croissant…
Today, we lamented together about the dying art form of fine pastry making. In Paris, where we go at least once a year, we noticed pastry standards falling. The croissants we tried from authentic French artisanal patisseries have become, well, North American in quality. They are large, with a cake-like interior, and no ‘snap.’
While there, we tried several bakeries, many of which we’ve frequented on previous trips, and found, without exception, a change in quality, taste and beauty in their pastries. As our visit was winding down, over yet another large, dense pastry, my husband said to me: “We need to get home, and have some real pastry; we need to go to Pascal’s!” And we did.
Their little works of art are simply the best, and we know our pastry. They are worth every penny and are truly a treat – far superior to any we had in France this year. We are so sorry to see this skill and art form disappear, only to be replaced by mass produced industrial products, the quality of which is undeniably second rate. We’ve come to appreciate the quality of these local Calgary pastries even more and hope they stay and create here for ever.”
Sincerely, D’Arcy and Lisa