Blé Sucre’s madeleine: best in the city?

Before I went to Blé Sucre, I trolled through the blogs to figure out what was a must-order. I had a big eating agenda before me and had to make every pastry bite count.

I arrived with a short-list: pain au chocolat, madeleine or financier. I figured I’d eyeball them and then place my order according to what looked most irresistible. Logical, right? Silly girl, logic doesn’t work in a Parisian patisserie.

Of course the pain au chocolat, madeleines and financiers all looked divine. But then so did the pain aux raisins, raspberry bressons and chaussons de pommes.

And so did the chocolates and other bite-sized treats.


And so did all the sweet little cakes.



After such decadent displays, would a modest madeleine suffice in sating my sweet tooth? Would it be enough? In a word, oui.

The cake was moist, light and airy. Dense with just enough crispness along the ridge. And, with a thin layer of sugar glacage on top, it was indeed sweetly satisfying.