Ying C. 一匙甜點舀巴黎

[Pastry news / 甜點新聞] Fou de Pâtisserie is now available in 信鴿法國書店 Librairie Le Pigeonnier / Fou de Pâtisserie終於來台灣了！！（中文請按「繼續閱讀」）

Finally, finally, is now available in Taiwan! Ever since its first issue, I've been a loyal reader who'd never miss a single publication. It's been a while that I really look forward to seeing it on the bookshelves in Taiwanese bookstores, and now the dream has come true. Far gone the days waiting for the arrivals of the latest issue from your friends coming back from France, or from agencies of only limited availability. Starting from this month, Taiwanese readers could buy or order the magazine directly at Librairie Le Pigeonnier, Taipei.

Fou de Cuisine and Youfood Magazine are the surprises that come along with Fou de Pâtisserie. The former introduces the latest news, great chefs, amazing recipes, and world trends of French cuisine (and more), just as its big sister. The latter is the first-ever social-media-focused magazine talking about what's going on on Instagram and Facebook with regard to both pastry and cuisine. If you like Fou de Pâtisserie, you definitely don't want to miss the two.

Many thanks to my dear friend Linda @hinalys Yellow Sweets for introducing me to the founders of the magazine, to Julie, one of the founders of the magazine, for the kind messages and quick actions, and to Shannon and the team of Librairie Le Pigeonnier for making it happen. It's just a wonderful news to all the pastry lovers and readers alike in Taiwan and I'm sure it'll be a great help for the local professionals as well.

🍭 To know more of the 3 magazines, fashions in pastry world, and what we see nowadays on social media and traditional media platforms, don't miss my talk on the 11th November >> https://goo.gl/3PsPe9

🍭 To get more familiar with the French pastry world >> https://goo.gl/U3X5dG

🍭 What does Youfood magazine look like? >> https://goo.gl/7nWsYQ

熟悉法國甜點、身處甜點圈內、或是一直在追蹤我的讀者們一定都知道Fou de Pâtisserie這本極受歡迎的法國甜點雜誌。過去大家只能靠代買、或是在博客來上搶購少數幾本進口的雜誌，現在終於在台灣能在實體店面購買與訂閱了！

這本雜誌每一期介紹經典法式甜點、法國甜點主廚、甜點新聞與相關書籍等不遺餘力，編排活潑生動之外，每期都有大師食譜、還附詳細步驟圖，是喜歡法式甜點、希望能更加了解當前趨勢的讀者們絕對不能錯過的雜誌。

由台大的施蘭芳老師創立，信鴿書店目前是全台灣唯一一家專精法文圖書與出版品的書店，更經常舉辦各種講座與相關藝文活動。擔任台法文化橋樑多年，信鴿是我非常喜愛與尊敬的書店、更是最適合在台灣推廣Fou de Pâtisserie雜誌的平台。

這次要謝謝我在巴黎的好友、知名Instagrammer Linda @hinalys (Yellow Sweets on Facebook)幫忙，讓我可以直接聯絡到Fou de Pâtisserie的創辦人Julie、並介紹信鴿書店，最後促成合作。當初開始寫甜點專欄，初衷就是希望能讓台灣喜愛甜點的朋友們更加了解法式甜點與精緻文化的內涵，現在台灣的讀者們能夠因為Fou de Pâtisserie來台、更容易接觸到第一手知識與訊息、與法式甜點與當今甜點潮流直接接軌，真的是太好的消息！這次信鴿書店也一併訂了姊妹作與雜誌，喜歡法國廚藝、想知道社群媒體現在都在流行什麼的讀者，這兩本雜誌是你最好的選擇。

別再傻傻每月等著搶書，快直接聯絡信鴿書店吧（有單期購買與全年訂閱方案）！

同場加映：

🍭 《甜點時尚 X 媒體潮流：法國甜點界的黃金年代》講座：https://goo.gl/3PsPe9

🍭 <法國甜點大師群像：緒論明星甜點師現象>：https://goo.gl/U3X5dG

🍭 Youfood雜誌介紹：https://goo.gl/7nWsYQ

📸：感謝信鴿書店提供美麗照片

Tags:

About author

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。

[Pastry news / 甜點新聞] Fou de Pâtisserie is no...

Ying C. 一匙甜點舀巴黎

About author