From Macarons to Macaroons, Croissants to Cream Puffs

March 07, 2018
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French baker Xavier Mauprivez is a fifth-generation baker on his father’s side and fourth-generation on his mother’s side. He grew up above his father’s bakery in Reims, France, but it was his father’s reluctance to have him take up the same trade that pushed Xavier to immigrate to the United States. He and his wife, Karen, ran a successful patisserie in Maryland for 20 years, converting American customers to the delicate tastes of real croissants, tarts and quiches. Since they relocated the bakery to a small Cape in Middletown, in 2011, The French Confection has won the hearts of the locals. Morning customers grab savory croissants (with ham and Swiss, spinach and feta or bacon, egg and cheese). Lunch-munchers can choose from sandwiches, salads, soups, quiches or French meat pies (not French-Canadian; this one has chunks of pork, marinated in wine, garlic and herbs). “But why would anyone pass up the Croque Monsieur?” asks Karen. Toasted ham and Swiss with a béchamel sauce—why indeed? And then there are the pastries: fruit tarts, Napoleons, éclairs, rows of macarons (24 alternating flavors, including jasmine, rose petal and orange blossom). They also offer more than 24 flavors of cakes-to-order, including the very French opera cake—a gluten-free almond cake with mocha buttercream and chocolate ganache! Join in for French conversation groups on Tuesday and Saturday mornings.

72 E. Main Rd., Middletown. 401.619.7816; TheFrenchConfection.com

Article from Edible Rhody at http://ediblerhody.ediblecommunities.com/eat/macarons-macaroons-croissants-cream-puffs
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