In Sweet Paris, Frank brings together the best elements of French style and American baking. His profile rose with notice from French and American publications, including Time Out Paris, Bake from Scratch, and Fou de Pâtisserie, and soon, Frank was hosting cake decorating workshops in his Marais apartment, accepting commissions, and developing a devoted following as on Instagram. Soon he was known best for making French desserts inspired by American ingredients and American desserts with bit of French flair. When word of his delicious desserts spread, Frank went from hosting intimate afternoon cake parties for friends to baking for local cafes. To satisfy his cravings, he began recreating in his Paris kitchen the classic desserts he'd enjoyed growing up in Southern California-childhood favorites like his mom's signature Cinnamon Brown Sugar Bundt Cake, Lemon Bars, and classic American-style layer cakes. Exploring Paris's different arrondissements, he would sample the assortment of patisseries on offer in each-Madeleines, macarons, éclairs, Paris-Brest, mont-blancs, and other sweet, buttery delicacies.īut as much as he loved these delicate confections, he eventually found himself longing for a taste of home. Moving to Paris in the winter of 2012, California native Frank Adrian Barron reveled in exploring his new city.
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