25 Aug '15, 3pm
Coffee & Pastries In Paris At Broken Biscuits Pâtisserie feature by @annabrones
As their names might indicate, O’Sullivan and Wilson are Anglophones, she from Ireland and he from Britain. Wilson has spent the last decade working in the pastry world in France, and O’Sullivan studied at the prestigious Ferrandi pastry school, and last fall when they launched out on their own, they were met with quick success. What’s unique about Broken Biscuits is their melding together of French and Anglophone pastry traditions. O’Sullivan points out that their French customers all love the more classic, down to earth treats that we might associate more with a British or American cafe—scones (served with cream and homemade jam of course), brownies, cookies, carrot cake, and the like. They do those, as well as more French-influenced wonders, like buttery tarts and carefully crafted pastries that look like they took an hour to compose.