English Speaking Spots in Paris, Part 2: Broken Biscuits

This post is the second installment of my "English Speaking Spots in Paris" series.

Broken Biscuits

I found Broken Biscuits one fateful day after visiting the Pere Lachaise cemetery.  The storefront is tiny and there is only space for 2 or 3 people to sit inside, so I almost passed it by. The shop is located in a passage with few or no cars, so there are usually two tables outside in the road where you can enjoy your delicious pastry and coffee.  Sitting at a tiny blue table with a cup of something warm and a lovely bite to eat in a cobbled alley with a view of a florist shop is altogether Parisian.  At least, the Paris that people from the New World dream about.

Cafe Creme and Cheesecake

The pastry case at this place is impressive.  In it you will find classic French offerings, re-done favorites, and even British inspired treats.  At the counter, a pile of golden madeleines will entice you while the friendly staff makes your coffee.

It is obvious that a huge amount of care goes into the food and drinks produced in Broken Biscuits.  So, treat yourself to a delicious and gorgeous experience there as soon as possible.


Eats range from 2-15

Drinks from 4-6

10 Passage Rochebrune, 75011 Paris

Metro: Rue St. Maur, Pere Lachaise

Monday/Tuesday: Closed



English Speaking Spots in Paris, Part 1: Boneshaker

I know it can be anxiety inducing to visit a country where they don't speak your language.  Of course, in Paris most people have some level of English and you should really try to speak in French when you visit, but it can be sort of fun to visit a cute cafe where you hear the proprietors speaking multiple languages behind the counter.  

For your convenience, I've compiled a list of my favorite French/English speaking spots in Paris. This is the first installment.


This is a doughnut shop.  In the light of this fact, perhaps you can understand why it is the subject of my first "English Speaking Spots in Paris" series.  Doughnuts are one of my absolute favorite foods.  This is pretty much the only place I've been able to find in Paris with real doughnuts.

Boneshaker is a tiny gem in the heart of a fun neighborhood in the 2nd arrondissement of Paris.  The storefront features a display of doughnuts, bicycle decor, and the window seats have a view of the lingerie shop across the street.  The kitchen upstairs is the birthplace of irresistible doughnuts, brownies, and more.

Boneshaker Paris
The Interior

Salted Butter Caramel

Chocolate Cardamom
Peanut Butter Banana, Cherry Pie, S'Mores, Beer Glazed
"Martha Washington" aka Cherry Pie

House Made Lemonade
Organic Teas
As you will be able to tell from the photos you just scrolled through, I have enjoyed Boneshaker's doughnuts on multiple occasions.  There is often a new seasonal flavor to try which makes frequent visits necessary for an addict like me.  

Try any flavor of doughnut; you won't be disappointed.  Rumor has it that Saturday is cinnamon roll day, so it can't hurt to head over then.

Thank you for making Paris an even happier place, Boneshaker!


Eats range from 4-5

Drinks from 3-5

77 Rue d'Aboukir, 75002 Paris

Metro: Sentier, 

RER: Chatelet/Les Halles


Phone: +33 01 45 08 84 02




Fou de Patisserie

It seems like Fou de Patisserie is the hot spot nowadays if you're a voyager in Paris in search of a sweet treat.  The concept is simple: gather one or two of the best pastries from Paris' top patisseries and sell them in one store at one price point.  One stop pastry shop.  

Head over to the shop on the famed Rue de Montorgeuil and if you're lucky enough to snag a table out front, do so for the people watching on this pedestrian street.  If not, the nearest park isn't far.  And if you can stand the wait, walk over to the Seine before you take a bite.  

The good people at Fou de Patisserie will patiently wait while you make a decision and box up your pastries of choice rather masterfully.  The offerings change fairly frequently, so it's worth ducking in every now and again if you get the chance.  

The storefront is small, but just the right size for 3 or 4 patrons to browse.  They even have a selection of gourmet ice creams in the freezer case outside the door.  

This strawberry beauty from Un Dimanche a Paris consists of a crunchy cookie base, strawberry pate de fruit and a light cream.  It's finished with fraises de bois and was a delightful combination.  To the right you see Karamel's lemon tart.  It's a deep shell filled with lemon curd, caramel and hazelnuts.  Refreshing and rich all at once.  And check out that pillowy meringue.

On a beautiful day in Paris with visitors from Washington, D.C., I got to try these four lovely compositions.  A raspberry and vanilla pastry from Angelina, Cyril Lignac's gray beauty, L'Equinoxe, a "club sandwich" strawberry cake from Hugo&Victor, and Un Dimanche a Paris' milk chocolate, hazelnut, and caramel bar.

A long case shows off the pastries while pristine refrigerators keep the ones meant for eating fresh.  

The Phil'gout.  Get it?

Lime Tart

Pistachio Blueberry Choux

 Many thanks to Fou de Patisserie for your existence and helping regular people discover the most wonderful and delicious parts of Paris.

If you've ever visited, I'd love to hear about what you tried in the comments!

Foud de Patisserie

45 Rue Montorgeuil

Metro: Chatelet/Sentier

The website is mostly dedicated to their publication:


Flavorful Chicken and Potato Salad

Life in France is obviously different from life in the United States.  One of the most frustrating things to adapt to has been store hours.  Everything is closed on holidays, Sunday, and even often at lunch time.  This entails a little more meal planning than I am used to.  Back home, it does not matter if it is Thanksgiving Day and I run out of butter; all I have to do is run to the 24 hour grocery store, no sweat.  But here, things are trickier.  This little difference has caused me to think about my next meal even more than I normally would have, and to come up with recipes and meals that are make-ahead, portable and made with shelf-stable ingredients.  

Maisons Lafitte

A week or two ago I headed ten minutes from my house to Maisons-Lafitte for the day and knew that a pack-able, make-ahead meal would be necessary to take with me for lunch.  The grocery stores were already closed for the night, because they close at 8, and I had to work with what I already had on hand.  Thus, my new favorite potato salad was born.

You can make as much or as little as you like.  Eat it warm or store it in the refrigerator for up to 3 days.  You will notice that none of my measurements are exact because each time I make it to taste.  


-chicken breasts
 -shallots, sliced (or onions)
-garlic, minced
-Dijon/Ancienne mustard

1. Cut potatoes into bite-sized pieces and boil until cooked through.  Meanwhile, poach the chicken breasts in a pot of water seasoned with bay leaves, spices, salt, lemon etc.

2. Shred cooked chicken into bite-sized pieces and toss it in a bowl with the potatoes.

3. Add remaining ingredients to taste and enjoy!


Chocolate Truffles (Truffes au Chocolat)

Since arriving in France, I have been missing working with chocolate.  Naturally, I enjoy eating the creations of renowned Parisian chocolatiers, but there is something special about eating delicious bonbons made with your own two hands.

Last weekend, with the help of my now photographer boyfriend, I whipped up a batch of simple chocolate truffles.  I made a trip to Déco Relief next to St. Eustache to pick up some Mexican Cacao Barry chocolate and a new spatula.   

These truffles are a great place to start if you are new to the world of chocolate making.  Give them a try and let me know what you think.

Chocolate Truffles
-300g chocolate
-165g heavy cream
-20g honey
-30g salted butter

-tempered chocolate (for dipping)
-cocoa powder (for rolling)

First, you will measure all of your ingredients.

Melt your chocolate very slowly in the microwave or over a pot of simmering water.  Stir often.

Add the warmed cream and honey in 5 or 6 stages.  Stir vigorously.  The ganache will look split at first, but fear not, it will come together.

When all of the liquid is incorporated, add the butter and use an immersion blender to mix.

Leave the ganache in a covered bowl overnight or in the refrigerator for a few hours, until it is firm.

Roll pieces of the set ganache into spheres and temper your chocolate.

Put some cocoa powder in a shallow container.  Dip each piece of ganache in the tempered chocolate and cover it in cocoa powder.  When the chocolate has set, sieve and set aside.



Bonus Outtake:

Déco Relief

Kitchen equipment store specializing in cake and chocolate decorating supplies.

6 Rue Montmartre 75001

Metro: Les Halles/Chatelet