Full transparency: I may have been eavesdropping on Cindy Wang’s conversation with a friend when I met her. We were seated next to each other at HolyBelly, one of my favorite coffee shops, and I couldn’t help but overhear her ongoing discussion about the merits and shortcomings of some of the city’s pastry shops. That she spoke with such confidence and expertise is no surprise – she is specialized in pastry. Cindy, originally from Taiwan and an expat in Paris by way of Shanghai, left the corporate world to follow her passion. She trained at Ferrandi, interned at Un Dimanche à Paris and has been a full-time pâtissier at Fauchon for the last several months. Fully intrigued, I introduced myself and we spent an hour swapping pastry favorites and planning a date to go sweets-hunting together.
Cindy documents her taste-testing adventures on the blog Sugared & Spiced, which features luscious photography and detailed reviews of the city’s renowned and lesser known pastry shops. While she may not stay in Paris permanently, her experiences in the last year and a half have already bolstered her ambition to open her own pastry shop and baking studio,…
