Rather than settling into an anonymous caf\u00e9 on the rue des Abbesses, head west until the street narrows and forks. Tucked away just off the main drag, La Bossue<\/a> awaits! <\/p>\n\n\n\n Known for its generous brunch, cozy vintage atmosphere, extensive tea selection, and delectable pastries, La Bossue is the perfect place to sample the classics\u2014madeleines<\/em><\/a>, financiers<\/em>, and their inimitable salted caramel chocolate tart. <\/p>\n\n\n\n But a lot goes into these delectable treats before they hit the counter. To discover a bit more about working in pastry in Paris, we sat down with chef Ruth Schertenlieb.\u00a0<\/p>\n\n\n American born and French trained, Ruth started cooking young, going on to study at the prestigious \u00c9cole Len\u00f4tre<\/a> in France. <\/p>\n\n\n\n Discovering her passion for cooking was a happy accident. Initially interested in science, she turned to cooking during a rough patch in her adolescence. She needed an outlet to escape her loneliness during middle school, but her search for a distraction ultimately revealed her future career.\u00a0\u201cPastry brings together my two passions: food and science,\u201d Ruth said. <\/p>\n\n\n\n \u201cWe are all connected by the basic need to eat. Food is present at all of our most important life events: our celebrations, funerals, and weddings. When we are dealing with difficult times, food sends the message that there will always be someone there for you.\u201d<\/p>Paris chef Ruth Schertenlieb<\/cite><\/blockquote>\n\n\n\n After earning her diploma, Ruth began working within Paris\u2019 booming craft coffee scene<\/a>. Over the last 10 years, Paris has slowly turned its back on robusta beans and over-extracted, bitter shots. A growing number of specialty coffee shops run by both expats and French natives alike have stepped up to reform Paris\u2019 coffee scene.\u00a0<\/p>\n\n\n\n While some may complain that this hipster contingent lacks the charm of the traditional French caf\u00e9 (and they might be right), you can\u2019t beat their superior quality. But can you have a treat with your flat white? Absolutely.\u00a0<\/p>\n\n\n\n On an average day, you can find Anglo classics like banana bread and carrot cake alongside choux<\/em> pastry. And they\u2019ll even have gluten-free<\/a> and vegan options (Ruth recommends looking out for financiers<\/em>\u2014small almond-flour cakes\u2014which are usually gluten free).\u00a0<\/p>\n\n\n\n \u201cParis is a cool combination of cultures,\u201d she said. \u201cYou\u2019re able to have Anglo-style coffee shops and baked goods alongside French pastry<\/a>.\u201d\u00a0<\/p>\n\n\n\n After working in a series of caf\u00e9s and bakeries culminating in La Bossue, a French pastry and tea shop in Montmartre, Ruth has seen her fair share of tourists passing through. Her advice? Do more research.<\/p>\n\n\n\n Considering France\u2019s reputation as the gastronomic capital of the world, there\u2019s a lot of food to choose from, whether you\u2019re after a tarte citron<\/em> or a quiche.\u00a0<\/p>\n\n\n\n \u201cThere are so many different specialties and ranges of pastry shops in this city! Not all baguettes are created equal, nor are pain au chocolat<\/em>,\u201d she said. \u201cThe best pastry shops are normally not on touristic streets, so take a walk around. Read some reviews, and ask the locals. We always know where to go. Some of my favorite pastry shops are Les Trois Fr\u00e8res (14 rue L\u00e9on<\/em>), Boris Lum\u00e9<\/a> and Aux Merveilleux de Fred<\/a>.\u201d <\/p>\n\n\n\n Take cr\u00e8me br\u00fbl\u00e9e<\/em>, for example. While this French dessert may feel ubiquitous, finding an exceptional example is harder than you\u2019d think.\u00a0<\/p>\n\n\n\n \u201cMany restaurants can offer it, but few know how to make it correctly,\u201d Ruth explains. \u201cMastering the techniques for different types of pastry is critical to getting the right results. Cr\u00e8me br\u00fbl\u00e9e<\/em> is a technical classic that is absolutely delicious when mastered.\u201d<\/p>\n\n\n\n While embarking on a pastry career in Paris could be intimidating, Ruth finds her inspiration here. Her approach? Mastering the classics before adding her own touch. \u201cThere are countless ways to change the flavor profiles or put a modern twist on a classic.\u201d\u00a0<\/p>\n\n\n\n Though she\u2019s only recently made the move to La Bossue on rue Joseph-de-Maistre, Ruth is optimistic about her future there. <\/p>\n\n\n\n \u201cThe team is wonderful, and the ambiance is so welcoming. They recycle, compost, and have one of the cleanest kitchens I\u2019ve seen. La Bossue really cares about the quality of their ingredients to provide the best tasting pastries possible. I may have found my \u2018forever home.\u2019\u201d\u00a0<\/p>\n\n\n\n![\"An](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/local-chef-interview-1.png\")
<\/figure>\n\n\nDiscovering a passion<\/h2>\n\n\n\n
![\"Exterior](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/interview-local-chef-la-bossue-exterior-1.jpg\")
Joining the specialty coffee (and pastry) revolution<\/h2>\n\n\n\n
![\"Financiers,](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/interview-local-chef-financiers-1.jpg\")
How to find the best pastry in Paris<\/h2>\n\n\n\n
![\"Caramelizing](\"https:\/\/assets.devourtours.com\/wp-content\/uploads\/ordering-in-france-paris-creme-brulee-1-1.jpg\")