How we're going to do this

OK, so this is how it's going to work (I hope). Dorie's book is broken down by topic (Cookies, Cakes, etc.) and then by pastry shop (Poilane, Arnaud Larher, etc.). I will follow the same general structure since Susie intends to replicate the recipes in order. (photo: a hint at what's to come.)

Susie will continue baking the recipes one-by-one, after she arrives in Paris.

Each posting will discuss a particular recipe and the pastry shop where it originated. The original posting will be updated later when Susie (and I) visit the shop itself to try their version.

Of course, some things do change, and shops go out of business or change hands. Dorie's book was published in 2002 and mostly likely finished the previous year, so it is possible that some of the information may be a bit dated.

In fact, that's the case with Jean-Luc Poujauran. In 2004 Stephane Secco bought his shop and, according to Jamie Cahill's The Patisseries of Paris, the quality has not only remained the same but expanded it to include more pastries.

That's pretty much it.

So first up is: "Cookies - Big and Little, Buttery, Crunchy, Tender and Crisp."

Bon appetit!