In a tiny pastry shop-tea house in a section of Paris's 2nd arrondissement that is home to a cluster of Japanese and Korean restaurants, Patisserie Tomo specializes in wagashi, small treats shaped like animals or flowers.
The particular fascination that draws Japanese and French cooks and bakers together also means that the shop offers its own interpretations of traditional pastries found in other Parisian shops.
Classic Japanese dorayaki, usually made from two blini-sized pancakes sandwiched together with something sweet, are filled as if they were miniature tartes tropezien or opera cakes. There are cakes filled with pear and miso, and creme brulee flavored with matcha.
Everything is crisply, beautifully photographed.
Hardcover. Color photographs throughout. In French.