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[Paris guide / 巴黎導覽] 
Ying's Paris pa...

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[Paris guide / 巴黎導覽] 
Ying's Paris pastry shop digital guide / 我的巴黎甜點店電子導覽(for English, click "see more")

今年年初終於找到一點時間,更新我的巴黎甜點店導覽電子版。在這個46頁的新版本裡,我介紹了20家最有特色與最具代表性的巴黎甜點店,每一家都是我親自試過、也推薦大家來巴黎非試不可的。導覽中所有的文字與照片皆為我親自拍攝、撰寫、編輯,因為是身在巴黎取得的第一手資訊,相信能帶給大家更直接的感受、更詳實的參考。

這個電子導覽不僅能夠減低大家旅行還要帶著書的不便,更好的是還有內建甜點店地址的Google Maps連結,看到喜歡的店家就能直接查詢所在地與路線,在規劃行程時也能節省很多時間。雖然是英語版本,但仍然很推薦想來巴黎吃甜點的朋友們參考♥

導覽購買連結:https://pathport.store/shop-1/paris-for-the-sweet-tooth

ps. 如果台灣也有類似的中文電子導覽平台,或是有人想合作巴黎主題導覽路線的,也歡迎私訊聯絡喔!:-)

Finally updated my Paris pastry shop digital guide "Paris for the Sweet Tooth": 20 addresses in 46 pages with original photos and Google Maps links (many thanks to Pathport for the beautiful editing!). I include in this guide my recommended addresses in the world's capital of pastries where you can find some of the prettiest and mouth-watering ones. The digital version allows you to peep into the alluring windows even before you're on your way. With this guide you'd also enjoy the convenience of traveling light while having all the information on hand in your iPhone.

Click here for the guide: https://pathport.store/shop-1/paris-for-the-sweet-tooth

#yingspastryshopguide #yingsparisguide #paris #pastryshop #pastry

Cedric Grolet Le Meurice Yann Couvreur Karamel Paris Christophe Michalak Pâtisseries et Ecole Michalak Boris Lumé patisserie boulangerie Pâtisserie La Goutte d'Or Yann Menguy Pâtisserie Gilles Marchal Gilles MARCHAL Mamie Gâteaux Sadaharu Aoki Paris (Officiel) des Gateaux et du Pain Claire DAMON Pierre Hermé Paris Colorova L' Eclair de Génie Christophe Adam MORI Yoshida Morihide Yoshida Un dimanche à Paris Nicolas Bacheyre POILÂNE (page officielle) Café Pouchkine Hugo & Victor Jacques Genin


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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。
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