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Monday, June 22, 2009
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I went back to Boulangerie Secco many times last trip...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjntQcAuBuxLBZgRIdNb5Ur0VtopmD_mRwAxA1uxsxxeK0Fxq3LzgTFJNZOGz7RhPaDr405L3H2KgpKjssPoEoofCtWP8Ys75khfs1fbS1MkWRNQcxq4DX4ClHdlDKkPlWtS5i2HdqRqdo/s400/14TWO.jpg)
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*In French it's also useful to know the difference between the plafond(ceiling), the placard (closet), and the par terre (floor) so you don't end up saying I was walking on the placard though you may be after visiting Secco...
More of Secco's interior gorgeousness...
They even have wine on offer and homey jams of a thousand different flavors...
Another reason not to miss out on Secco...though I resisted.
I resisted these wet-on-the-inside chocolatey moussey little cakes...
I even resisted the mini version...
Their sandwiches and salades-never could I resist!
What I did not miss out on several times over was...
The remarkable tarty lemoniness of Secco's tarte Citron, noted in Figaro's best of Paris at #4!!! I've now tasted 7 out of the top 10, so I feel qualified to highly reccommend this little tarte.
BONJOUR SECCO!!!
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"They have an unusual flavor, attributable to a "secret" recipe featuring sucre vergeoise, a sticky brown sugar, rather thaan the refined variety. Secco also adds a tiny hint of lemon. The cakes' darker color and courser texture is unique but wonderful".
Who knew?
And why did I leave my copy of this very useful pastry guide at home pray tell?
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKQPizI6Ip-SFC4G6uYZdIk0fSBhTUtw9Ea3oYMLSyhOqE4vbcOZZ2yj7nUB0Xuv3YSJtsF_K08U-gsftBooKkbH7rh5KTUePSKH80GYZFwTHwv_LHhvAhRQY5RXYPvQFTOkY_L4vpY74/s400/2FIGARO.jpg)
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BONJOUR SECCO!!!
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