Ying C. 一匙甜點舀巴黎

[Taipei pastry shop / 台北甜點店] Bonheur Bonne Heure Pâtisserie by Claire L. x WUTZ（中文請按「繼續閱讀」）

Didn't I tell you that the pastry shop landscape in Taipei is almost as wonderful as in Paris? ;-) Claire, a good friend of mine as well as a talented pastry chef, is now having a pop-up pastry shop at WUTZ, Taipei. Many of you must have tasted her pastries when she was still in Banqiao and wonder what she's doing next after Bonheur Bonne Heure Pâtisserie has closed its doors. Don't worry, Claire and her pastries are waiting for you at WUTZ for another 3 months. If you still haven't had a clue for your weekend, then this is where you should go.

Bonheur Bonne Heure Pâtisserie by Claire L. x WUTZ
Address: No. 176, Bade Road Sec. 2, 104 Taipei
Metro: Zhong Xiao-Xin Sheng (exit 4) / Zhong Xiao-Fu Xing (exit 2)
Bus: Line 40/52/203/205/257/276 Jin-An Park
Drive: Jin-An Park parking
Telephone: +886 (0)2-2776-0030

🍰 More on Bonheure Bonne Heure Pâtisserie: https://goo.gl/jxR5jC

有哪家甜點店能讓我剛下飛機、還沒調好時差就立刻趕去的呢？好友Claire的甜點就有這種魔力！在板橋的Bonheur, Bonne Heure甜點店五月底結束營業後，Claire六月到八月在忠孝新生站的WUTZ駐點、快閃三個月。她的甜點一如往常甜美細緻，不僅有適合夏天的新品項，也有許多之前的產品經過再次調整，整體味道比以往更平衡成熟。週末還不知道該去哪裡吃甜點的朋友們，別忘了來這裡試試！

另外也要再次提醒大家，Claire在板橋的甜點店已經結束營業，如果是我的新書的讀者，記得在書上（p. 241）註記，別撲空囉！完整的書內資訊更新與補充請見這裡：https://goo.gl/kxCBms

Bonheur Bonne Heure Pâtisserie by Claire L. x WUTZ
地址：104台北市八德路二段176號
捷運：忠孝新生站4號出口 / 忠孝復興站2號出口，步行10分鐘
公車：40/52/203/205/257/276 進安公園站，徒步1分鐘
開車：進安公園停車場（小客車150輛）
甜點預約專線：(02) 2776-0030

🍰 看更多關於Bonheure Bonne Heure甜點店介紹：https://goo.gl/jxR5jC

#yingspastryguide #taipei #bonheurbonneheure

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高端甜點師轉身，華文世界首位以系列深度專文拆解法式甜點奧祕的作者。歷經巴黎米其林星級廚房 Le Meurice、Saint James Paris 及知名甜點店 Carl Marletti 等嚴格淬煉，擁有法國專業甜點師資格認證。著有《法式甜點學》、《巴黎甜點師Ying的私房尋味》、《Paris for the Sweet Tooth》；譯有《人氣甜點師的新穎傳統甜點藝術》。長期為商業周刊、國內外雜誌、以及 BIOS Monthly、博客來OKAPI 等媒體撰寫甜點專欄。常居巴黎，是當地社群媒體界知名意見領袖（Instagram @applespoon）。持續第一手引介與開拓法式甜點的專業知識與趨勢，攝影作品亦散見國際媒體。畢業於「廚藝界的哈佛」Ferrandi 高等廚藝學校。在成為甜點人之前是行銷人與社會學家，擁有台大商研所、荷蘭 Utrecht University 社會研究雙碩士學位與數年國際品牌行銷經歷。 Ying C. is the first author to introduce the aesthetics of fine French pastry to the Chinese-speaking communities. Her in-depth analysis inspires her readers to embrace the world's latest pastry trends and the many facets of pastry making with appreciation. Former marketer and sociologist turned pastry chef, Ying continues to share the key to understanding pastries with remarkable photography via her blog and instagram. She writes for Business Weekly Taiwan and several online media, such as BIOS Monthly, Every little d, and OKAPI.books.com. She is the author of L’Art de la pâtisserie française, Ying’s Favorite Addresses in Paris, Paris for the Sweet Tooth and the translator of Opéra (Traditional Chinese version). Ying graduated from Ferrandi Paris, a renowned French school dedicated to culinary arts. She holds a French professional pastry chef certificate (CAP pâtissier) and boasts experience with Michelin chefs and some of the most prestigious Parisian pastry shops.

零時差深度評析世界甜點趨勢、拆解法式甜點奧秘。

[Taipei pastry shop / 台北甜點店] Bonheur Bonne H...

Ying C. 一匙甜點舀巴黎

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