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FeedParis, Minnesota
Who else but Patrick Bernet, Minnesota’s foremost French baker, could make the height of blueberry season so elegant?
French macaroons are different than the lumpy American coconut kind; they’re delicate creations made of nothing but egg white, sugar, and almond flour. Tourists in Paris line up day and night at macaroon specialists like Ladurée to sample these ethereal, whimsical little treats. However, local macaroon fans need not fly to Paris now that Minnesota’s unsurpassable French baker, Patrick Bernet of Patrick’s Bakery and Café, is making a true-blue, truly blue Minnesota-Paris hybrid of French macaroons made with lots and lots of August blueberries. “In France these are a gift, a present for someone you want to make very happy,” says Bernet, “because no one can make them. They are too delicate.” Delicate as a summer breeze, sacré bleu! Patrick’s Bakery & Cafe, 2928 W. 66th St., Richfield, 612-861-7570; Patrick’s Bistro, 331 Broadway Ave. S., Wayzata, 952-345-6100, patricksbakerycafe.com
