While paying for our treasures at Riverstone Books, we asked the nice employee who was ringing us up if there was a good bakery nearby. He referred us to Gaby et Jules, a patisserie specializing in French macarons and some other fancy little desserts. It was just steps down the street from the bookstore and a logical place to pause for nourishment after a strenuous morning of book browsing.

Before we proceed, I just want to point out that macarons and macaroons are not the same thing. They’re both little cookies made with basically the same base ingredients but a macaroon is a drop cookie and is relatively easy to make. The macaron is a more challenging frou-frou little sandwich cookie that is filled with buttercream or some other confection and are almost too pretty to eat.

Almost. But I digress.

Truth be told, I’ve never been a huge fan of either cookie but that clearly was because I’ve never had one of Chef David Piquard’s specialty.

Not only are they beautiful, they have been voted the best in the city. They taste positively heavenly and are worthy of the recognition.

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