Tselani
As a true foodie, I get emotional about food. But never have I been so close to tears as I was after a recent lunch at Le Meurice.
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I've come full circle at Pierre Herme, and now my time as an intern is complete.
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Only three short days remain until I finish my pastry internship.
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It's beginning to look a lot like Christmas in the famous Paris pastry shop where I am an intern.
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This was my last week working with the macaron team at the Paris shop where I am a pastry intern. The work is very repetative, but in the end, rewarding.
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