A dazzling cookbook featuring 59 seasonal desserts with American and French influences, accompanied by stunning photographs and tips for entertaining with a touch of French elegance, whether for a casual afternoon tea, an intimate dinner, or a festive celebration.

Having settled in Paris during the winter of 2012, Frank Adrian Barron, originally from California, quickly fell under the spell of his new city. Wandering through the different arrondissements, he discovered with wonder the richness of Parisian pastries — madeleines, macarons, éclairs, Paris-Brest, Mont-blancs and other golden buttery delicacies.

But despite his love for these refined delicacies, a nostalgia gradually crept in: a longing for the flavors of his Californian childhood. To fill this void, he began recreating classic childhood desserts in his Parisian kitchen—his mother's brown sugar and cinnamon Bundt cake, lemon bars, and American-style layer cakes. Word of his delectable creations spread quickly, and Frank went from serving small afternoon teas to supplying local cafes. He soon became known for his unique talent: French desserts inspired by American ingredients, and American desserts reimagined with a French twist. His reputation grew thanks to features in Time Out Paris, Bake from Scratch, and Fou de Pâtisserie, before he started hosting cake decorating workshops in his Marais apartment. On Instagram, under the name @cakeboyparis, he quickly amassed a loyal community of enthusiasts.

In Sweet Paris , Frank unites the elegance of French style and the charm of American pastry-making expertise. Inspired by the afternoon tea, a French tradition comparable to British tea time, and by the art of dining—the pleasure of gathering around a good meal— Sweet Paris is a declaration of love for pastry and the City of Lights.

The book presents 59 irresistible recipes, classified by season and highlighting the fruits and flavors of each period:

Spring — Cherry Blossom Financiers, Pineapple and Coconut Cake, Rhubarb Tart, Very Vanilla Cake
Summer — Strawberry tart, Chocolate and cherry cake, Lavender honey madeleines, Red berry pavlova
Autumn — Upside-down Mirabelle Plum Cake, Tea and Cardamom Cake, All Day Praline Cake, Opera Cake
Winter — Medjool date and orange caramel cake, White chocolate and blackcurrant Yule log, Lemon meringue cake, Blood orange mini Bundts, Alsatian gingerbread

In addition to recipes, Frank shares his tips for entertaining in the Parisian style: composing magnificent floral arrangements, preparing a balanced cheese platter, or setting the table with elegance.

Illustrated with stunning photographs by Joann Pai, this recipe and style book invites you to savor a little bit of sweet Paris, wherever you are.