patisserie des reves indeed

Posted in 1 on September 6, 2009 by fenny widjaja

a new patisserie just opened this week. the owner is Philippe Conticini- MOF patissier. the patisserie is quite different compared to others, so the name la patisserie des reves suits it well.

so what is different?

decor n display – very chic. as you go into the store, you can see a round table in the middle of the room with one cake of each type used as display only. a display of  kouign-amans, brioches, tins of dried nuts on sides of the room.  

the service –   one of the store keeper will then take down your order. go to the cashier n pay. go to another counter n wait while your order is being taken out from the kitchen n being wrapped.

the packaging – pink coloured box. n serviette that is made out of cloth instead of mere paper!

 la patisserie des reves

the store from outside

the store from outside

kouignaman,the white cloth serviette n pamphlet that contains info about their cakes

kouignaman,the white cloth serviette n pamphlet that contains info about their cakes

cuteparis brest

cuteparis brest

the kouignaman was good!had a bite of the paris brest(as you can see in the picture).not a fan of praline.had the whole thing and wouldn’t mind having more! but AND im sure praline lovers will like it. there aren’t many choices of cakes since it has just open. maybe going back again nxt week.


3 more weeks!!!hurrayyyy!!!!

Posted in school n stage on August 25, 2009 by fenny widjaja

my stage is ending in 3 weeks…woo hoo!!! glad that i can make it this far. just to refresh your memory, i’m doing my stage in l’Hotel Plaza Athenee. dunno whether any of you have heard it before, but it is very well known here and it is one of the Dochester Collection. before i started my stage, i was told by the head of the Human Resources that working in Plaza is really “fort”. at that time i was thinking ‘ of course it will be hard. i know it is hard. but i can do it’. i shouldn’t  have been that overconfident, i should have believed her. it is hard. physically n mentally<—–i think it’s just me. being so far away in a foreign country and working in a place that speaks you totally don’t know is a scary experience +, people @ work are just co-workers, they are not you friends even though they do bises every time!——- never it crossed my mind that working there will be as intense as i am experiencing right now.

couple of weeks ago, i burnt the casserole @ work. still don’t understand how did that happen! thinking back, it was actually really funny. but @ that time it was no joke! i immediately lost my confidence, the chefs didn’t trust me anymore. they all like ” $@%#**&^&$#%  Fenny. attention uh” felt so useless. but i think last week i slowly gained back their trust. hopefully this week will be better. i have to learn my mistake, get over it, move on n never repeat the same mistake again.

even though i do not like the stage, i am still glad i decided to go on. i really learn a lot from them(think i keep repeating myself on this).i get to see how a real kitchen work. how they do their mise en place, what kinds of equipment  they use, how they store their products, etc. my sis told me experience is expensive. she is right.

i’m not sure though whether this litte experience is good enough for me to open my own place. but i decide to continue with my plan and gain more experience while managing my patisserie. actually, what keeps me from not giving up the stage is my dream to open my own patisserie. so it is really my goal for now. i already have a bit of ideas on how it would be like, my future patisserie, that is.. so just going to continue in my planing n in prayer. 

enough of the heavy topic. all patisseries that i know of closed last few weeks, except laduree n sadaharu aoki. so didn’t get to eat cakes for one month. since they are opening this week(am very happy to inform you), i’m going to start to visit them again, starting tomorrow.

love n hate

Posted in school n stage on August 1, 2009 by fenny widjaja

i both love n hate my stage. loving it coz i learn many things that are not taught in school, i learn about kitchen layout, how they do stuff, basically all about labo de patisserie in the real world. don’t really understand why am hating it though….maybe because i am stuck in a confined area for 10 hrs everyday, having to ask chef  every time what to do, don’t really talk since my french sucks. n working makes me feel more homesick.

believe me. school kitchen and real kitchen are totally DIFFERENT. an example: made creme anglaise and tried to strain it. ask my favourite chef to help me hold the chinoise. halfway through the process, his comment was, ” (in french)what’s this?this is school way of doing. get rid of the chinoise.use mixer.then it’s good.”

think i’m more used to the system in the kitchen now. more confident in doing things. physically stronger, understanding more kitchen terms.

2eme semaine (2nd week)

Posted in school n stage on July 17, 2009 by fenny widjaja

this week passed by is already weekend. starting to enjoy intern. the sous chef still as strict as usual, but i am beginning to understand why he has to be like that. everyone also has different ways in doing things. one person says “do it this way”, and the other says,”no!no!no!that way”. then both of them argue in french which i don’t understand.  never a dull moment.

we do arm-shakes here. since i am usually doing stuffs, some chefs who come into the kitchen usually grabbed me in the arm and say “bonjour” or “salut”. they are the ones who don’t do the “bises”. have gotten everyone’s name by now. well, almost all.

i pity Vincent (we call him by his first name). he is under sous chef and is in charge of the stagiaires. as you can imagine, we call out his name all the time. then he says, “attend,attend(wait,wait). merde (shit)+other french cursing words,(in french)i am only one and people are all calling me. this is not working. one by one.” he’s never angry with us. worst case scenario, put both his hands on his face n says “mais non!pourquoi tu fais ca?!” or “qu-est ce que tu fais?!”

im just helping around and weighing up recipes. not really doing much. bt i think it is a really good experience working here. get to see the kitchen layout, the equipment n how they store their products.

stage-1st week

Posted in school n stage on July 11, 2009 by fenny widjaja

i started my stage 1 week later than my friends because my mom came to visit and i wanted to accompany her. hearing that all of them are enjoying their internship, i had high hopes on mine. turns out wrong! i am doing stage in a really expensive hotel .on the orientation day, there was a misunderstanding about what i had to wear. had to wear formal jacket and i didn’t, so the HR lady told me that they had to postpone my orientation and send me off to the kitchen instead. i met the sous chef before during my interview and thought he was very nice. again, i was wrong. he is very mean. he doesn’t like noise and mess.@ the end of the day, sous chef showed me the roster and turned out that my schedule is tuesday – friday, BUT IT WAS MONDAY!i shouldn’t have worked that day!!! he shud have told me to go home that morning if i wasn’t in the roster! i have more important thing to do, like, accompanying my mom!!!!! was a bit frustrated and guilty to mom coz she was leaving on wednesday and starting work means i can’t be with her since i start a@ 7.30 till 6.

wednesday was the worst coz my mom was leaving paris and couldn’t send her off. broke down in tears that evening. friday(yesterday) was my last day this week. felt much better.getting used to the kitchen. made few mistakes, but i learnt. 4 days of work is the limit. i worked 5 days, so it was a  bit too much for me. tired physically n mentally. every morning when i wake up, my body is aching. felt like having had a workout.

all the chefs in the patisserie area are men. 5 stagiaires, 3 korean girls, a french teen and me. the ‘bise’ culture isn’t what i used to doing, but by the end of the week,i find it to be a very friendly gesture! i had to stand on my toes though coz am too short. just don’t really like doing it by the end of the day where cheeks are a bit sticky…the kitchen smells really nice. many times better that the school kitchen. very clean. think that’s why the sous chef has to emphasize on cleanliness…must learn from him! i learn how to be more organized and work neat.  

 i am glad that i decided to have stage for 3 months. i don’t know if i will survive 6. vraiment tres fort! hopefully next week is going to be better


Posted in paris on June 29, 2009 by fenny widjaja

i have been in paris for 5 months. school is done n intern is starting next week. i started reading on my earlier entries in the blog and realised that i didn’t really share much of my feelings as i arrived in paris for the 1st time. @that time, i was really scared. everything seemed foreign! until now, i still don’t speak french, but my listening improved a lot. i was really homesick. almost decided to go back to Indo that time but i am glad that i forced myself to stay. my experience here is really worthwhile.

i made friends in school n often go out with them which kinda helped me get rid of my homesickness. chef always boasted on how diversed our class was. we were 10 and from 10 different countries. i myself think it is amazing. it means that we have 10 different cultures. i get to know more about how people in different countries think n act.

as i know more places here, i try to enjoy myself as much as possible. when i felt bored @ home, i can sit in the park or  just have a stroll…although i am starting to enjoy myself in paris, i still miss home.

i actually miss school now. i miss saying ‘bonjour/good morning’ when i go to school in the morning, seeing my friends and asking how they are doing, seeing chef doing silly stuff during demo, hearing him say ‘ c’est quoi ca???’ or ‘ qu’est-ce que tu fais???’ no one to tell me what to do when i’m in doubt, no one correct me when i do something wrong…

i am going to do a 3-month intern n then return home. my next plan is to have a food business.thinking of salon de the. am i ready? i don’t think i will ever feel ready. but if i am always scared to take the 1st step, i don’t think i will ever move forward. my skill is not good enough. i will just have to be more creative and make use of what i’m good @. i heard chef said something about different strong points different people have and it’s about how they use them to the fullest. i strongly agree.

school trip

Posted in french trip on June 29, 2009 by fenny widjaja

we had a school trip to pays basque. boarded the night train from paris sunday21june. not much space…good thing that i’m short. i pitied my friend who is really tall. he said he had to fold himself into a simple turn(pastry term:feuilletage folding)^^. we arrived around 7 in the morning.


we divided ourselves into 2 cars. our chef drove a mini van and boulangerie chef drove the other. i got into the minivan with the other 6 friends.wrong choice. chef drove like a crazy teenager. i asked my friend who got into the other car. she said boulangerie chef was really calm when driving…hmmm…just like how he treats his breads^^.

IMG_1494the place where we stayed. good choice chef!the place has blueberry field.i got to pick some blueberries on my last day there:D



basquethe spanish side.