Gem la Pâtisserie Paris

Gem La Pâtisserie Paris, Pâtisserie à Paris 02 | Téléphone, Adresse, Horaires, Avis | Boulangeries-Patisseries.fr

Macarons Artisanaux aux Saveurs d'Asie du Sud-Est. FERMÉ ACTUELLEMENT (ouvre dans 6h30mn) 1 Rue de Marivaux 75002, Paris Lundi : FERMÉ Mardi : 14:00 - 19:00 Mercredi : 12:00 - 18:00 Jeudi : 12:00 - 18:00 Vendredi : 13:00 - 18:00 Samedi : 12:00 - 18:00 Dimanche : 12:00 - 14:30 et 16:30 - 19:00 * Ces horaires ne prennent pas en compte les périodes spéciales (vacances, jours fériés, etc). (4.9/5 | + de 470 notes) Répartition des notes : 96 % 01 % 01 % 01 % 00 % ACTIVITÉ PRINCIPALE Pâtisserie SERVICES Retrait en Magasin - A Emporter ACCESSIBILITÉ Informations Indisponibles MOYENS DE PAIEMENT Carte de Crédit - Carte de Débit - Sans Contact Informations erronées, manquantes ou établissement ayant cessé ses activités ? 53 Pass. des Panoramas 75002 Paris 49 Av. de l'Opéra 75002 Paris Intérieur Station, 10 Pl. de l'Opéra 75009 Paris 10-12 Pass. Jouffroy 75009 Paris 39 Av. de l'Opéra 75002 Paris 32 Rue Notre Dame des Victoires 75002 Paris 44 Rue de Provence 75009 Paris 40 Bd Haussmann 75008 Paris 40 Bd Haussmann 75009 Paris 29 Rue des Pyramides 75001 Paris 35 Bd Haussmann 75009 Paris 35 Bd Haussmann 75009 Paris 35 Bd Haussmann 75009 Paris 42 Rue du Faubourg Montmartre 75009 Paris 14 Av. de l'Opéra 75001 Paris 11 Bd des Italiens 75002 Paris 14 Rue de la Michodière 75002 Paris 58 Rue Sainte-Anne 75002 Paris 4 Pl. de l'Opéra 75002 Paris 6 Rue La Fayette 75009 Paris

boulangeries-patisseries.fr

This patisserie sells unique flavor macarons that you can’t find anywhere else! Including durian 😉 Definitely one of the more unique finds in Paris if you’re looking for something off the beaten path. We’ve probably all already tried Ladurée and Pierre Herme so why not try a more speciality pati

facebook.com

Paris Profiles—Gem la Pâtisserie

Born and bred in the Philippines, Gem Guina came across the world to France to pursue her dream career as a pastry chef. After graduating from Le Cordon Bleu, Gem continued to work on blending traditional French pastries with Southeast Asian flavors and opened her own patisserie right in the heart of Paris. Let’s start with the basics. What brought you to Paris? I came to Paris to learn and master the art of making pastries. Where’s your favorite place in Paris and why? The 2nd arrondissement. It’s a small area, but you can find a delicious restaurant or bakery on almost every street. What’s your favorite part about living here? My favorite part about the city is being able to do what I love and getting to know different cultures and their flavors by meeting people from all over the world. What has been the most challenging aspect of living in Paris? Definitely, learning the language. When I came to Paris, I always felt as if I were unable to speak. Pastries have become my way of communicating. But I knew that if I wanted to decide to live here, I had to learn the language. French grew on me as I studied it. It is indeed a beautiful language. What do you think are the main differences between the Philippines and France? The biggest difference between living in the Philippines and France is the weather. In Paris, I experienced snow for the first time in my life, and it was quite a challenge to learn quickly to dress appropriately for cold winter temperatures. When did you know you wanted to be a pastry chef? My interest in baking began in 2012 when I took a commercial baking class back in the Philippines. The chef instructor was a former chemist, and the way she taught us was a combination of science and baking. I was amazed by how she applied theory to what we were learning in the kitchen. Her extraordinary approach sparked my interest in baking and kept inspiring me when I practiced at home. Then one day came when I noticed that seeing and tasting my creations always put a smile on my face. It was the moment when I realized that making pastries and creating new recipes is what makes me happy in life. I guess it’s because baking gives me the means to express myself better. Did you fall into this career naturally, or was it a goal you set out to achieve? I would say both of these things. I grew up in a town where almost everyone knew how to cook. Growing up, I watched my parents running their little restaurant, so it has always been something natural to me. I also followed in their footsteps and had my own restaurant. It was a good training ground for management skills. Pursuing baking as a career was a decision that gradually emerged from those experiences. I remember it took me a year to think it over and decide to take a step. So I would say that both a natural vocation and a conscious decision led me to open Gem la Patisserie. Can you tell us something about your creative process? How do you come up with ideas for new signature pastries? I would say this is something that I’ve never stopped exploring. As for the creative process, inspiration for new recipes always has come naturally to me. I’m in constant search of new flavors, and whenever my taste buds detect something fresh and exotic, I instantly get excited, and this is my brain’s cue to get to work. When I taste something that stands out, I automatically preserve that flavor in what I call my “taste memory”. Then, I use that memory to pair it with other flavors stored inside. It is like playing with new, exciting combinations when a new item is added to my ceaselessly expanding collection. Once imagination comes up with the perfect blend of flavors, I turn it into reality in the kitchen. Before the pastries appear on the shelves, I redo them until the taste and texture are perfect. When the customers taste my creations, I want to invite them to an extraordinary culinary adventure, a flavorful journey that lasts even after the last bite. What advice would you give to an aspiring pastry chef? If you feel baking is your passion, follow the calling, and keep practicing until it becomes part of your life. Make sure to invest in yourself, and don’t forget that it’s not all about nimble fingers. Strengthen and nurture your mind because it can be your best asset as much as the worst obstacle on the path to success. Last but not least, remember to learn from those who have more experience. Their passion and dedication to the craft are an invaluable source of inspiration. Was it difficult for you to set up your own business in Paris? What was the most challenging about it? I was always aware that ambitions mean facing difficulties that come with them. If you’re setting big goals, you need to brace yourself for struggles. Being an entrepreneur means dealing with challenges on a regular basis, which do not end once you set up your business. I know that if I want to keep it going, I have to handle them the best I can. That’s why I changed my mindset to be able to manage them. Instead of seeing difficulties as discouraging, I started to perceive them as learning opportunities. In my head, they are just things or situations that need to be dealt with or worked on, despite all the “ifs” or “buts”. Like a to-do list that needs to be done regardless of circumstances. I find this approach very helpful because the more you learn from such experiences, the closer you get to the goal, and when you get there, there is no better feeling than knowing how far you have come and how resilient it has made you. Your idea to combine French pastries with South Asian flavors is very original, but I’m sure it took a lot of courage in the beginning. Were you confident about introducing something new in the culinary center of the world? During covid, I was testing my recipes and experimenting with various flavor combinations. I received very positive feedback from everyone who tried my pastries. At that time, I also made cakes and macarons for events and received many suggestions from my clients to open my proper bakery. I think this is where my confidence came from, but I would rather attribute the decision to start my own business to commitment. I prepared myself that it wouldn’t be easy and ready to do whatever it would’ve taken to make it work. But I should also mention that my strong will comes to me naturally since it was born out of true passion. I don’t force myself to get out of bed and make it through the day. Baking has become my way of life. I guess it wouldn’t be an exaggeration to say I was born this way. What’s your most and least favorite part of being a pastry chef? I love seeing my customers happy. My least favorite part is being on my feet pretty much all the time. When I get home after a long day, all I can feel is the aching in my legs. I have become used to it now, and I have a few tricks to ease the pain after coming home from work. Last, but not least, have you got any exciting plans in the works? What’s next for Gem Guina? I’m planning on making a special Christmas cake named Agnes after my late grandma, who would have celebrated her birthday this month. It will combine the flavors of ube and Leche Flan, popular in the Philippines. I also want to work on my macarons by adding more classic flavors and vegan options to the menu. And, of course, I will continue to take you on an exciting journey to the exotic beaches of Southeast Asia through my sweet creations. No posts

substack.com