Hello there :)
Since its conception in 2010, Sugared & Spiced has always been about food. It’s a melange of restaurant recommendations, delicious travel finds, and kitchen diaries as I worked my way through Parisian pastry kitchens big and small.
Some tidbits about my pastry career: I completed the Intensive Professional Program in French Pastry at Ferrandi Paris, and subsequently worked at Un Dimanche à Paris, Fauchon, Carette, and Restaurant Lasserre. Upon moving to Shanghai, I joined The Peninsula Hotel as a junior sous chef in pastry, while working as a pastry instructor during my free time. I’m currently based in Taipei and, since becoming a mother at the end of 2020, have been taking a break from professional kitchens, though I occasionally satiate my love for baking at home, consequently overfeeding my family and friends.
On this blog, you will find commentaries on restaurants from around the world, and a heavy dose of information on Parisian restaurants, pastry shops, and cafes/tea salons. Do note that info might not be the most updated since I left the city in 2015.
Find me on Instagram, Facebook, Weibo, and Wechat (id: sugarednspiced), or email me at sugarednspiced@gmail.com.
Enjoy the 🍰.
Cindy
Pâtissière / food writer / dénicheuse de bonnes choses
Photo watermarks added with Visual Watermark.
Ohhh, You honestly kill me! Jeeez.. Stumbled on your web-site by luck and….! Looks great. Really good work, I love food, and I need to try some of these places. Have been to a lot of them, but still a lot to explore. Just wanted to say good work, and hope to see some more reviews soon.
Best,
Jacob.
Hi Jacob, thanks so much for your kind words. More reviews coming soon! Please stay tuned :)
We’re huge fans of our site over here at The Tandoor! We’d love to invite you down sometime to try our food out (hopefully you’ll like us and feature us!) Come by any time!
Thank you for your message. I’ve recently moved to Paris and will stay here for a year, so I won’t be able to come by Tandoor until much later. Best of luck with the restaurant in the mean time :)
Oh how I wish I had found out your blog much earlier!!! Reading your food reviews will become my daily routine from now on :-)
Keep your good work and spread the love of food everywhere in the world!!
Thanks so much for the note! Glad to hear that Sugared & Spiced is a fun read for you :) will keep up the blogging for sure.
Who are you, what is your story?
Yes, would love to know who is the cool person behind all this beautiful things in your website. Do share, would you? :) real name and a picture will be awesome.
Thanks for your interest :) For now, Sugared & Spiced will remain an anonymous blog, but perhaps in the future there will opportunities for me to share more of my personal details.
I came across your blog randomly when I was living in Shanghai and now I come across it randomly while living in Paris. I feel like it’s such a small world. Big fan of your blog and thanks for writing such in-depth reviews. Congrats on your pursuing your pastry dreams!
hi RBJello, it is a very small world indeed, and thank you for following sugared & spiced :) hope you are enjoying paris as well. happy eating!
Hello, I love the concept of your blog and best of luck in Paris! I am writing on behalf of a newly launched Bordeaux AOC wine brand, may I ask if I can send you a sample for tasting and perhaps you can do a post about it? Please let me know, thanks very much.
Came across your blog through a link from Paris In Four Months. Nice! Plan to follow. Thank you.
Hi SnS,
Thank you for your time and efforts on Ferrandi FAQs. They are very detailed and answer most of your questions. I am from India and did want to know more if its ok. How far are you into your course?
Good luck!!
Thanks
Amit
Hi Amit, I have finished the course as well as the internship. If you have specific questions, feel free to leave them here :)
I just came across your blog and I love it! My husband (who is from Taiwan) and I (Im from France) are going to visit Taipei and Paris this summer (we live in NY). Your blog is exactly what we need to plan our trip. Thanks so much for sharing!
ps : your post about jin feng is insanely mouthwatering *_*
Hi Stephanie, thank you for the comment :) Happy to hear that you are visiting Taipei and Paris – if you have any specific questions about these two cities, don’t hesitate to let me know.
Psst… Typo error in your above Ferrandi link.
By the way, still a great blog as usual!
thanks kelvin! just made the change :)
Dear,
We love your website, really well done and we would be really please to have you at our Café/restaurant in collaboration with café Coutume, at the new café/restaurant called Instituutti Coutume, 60 rue des Écoles, 75005 Paris, close to St Michel and Notre Dame.
Should you need any info, please feel free to contact me back!
best
Alexis
I recently moved to shanghai from nyc and just stumbled upon your blog while trying to find a place to go for an afternoon tea…… I have to say your blog to me is GOD-SENT. What an epic amount of information- thank you SO much! You’ve just one lost soul in shanghai. haha. Best of luck to you in Paris!!!
Hi Sey, so glad to know you found the blog to be a useful read. Paris is fun, but I sometimes wish that I’m still in Shanghai so I can keep adding to the content…who knows, perhaps I will be back soon :) Enjoy Shanghai!
Hi Cindy,
I’ve just discovered your blog and how much you are passionate about pastry in addition to achieving.
best regards.
fabien
Hi Fabien, thank you so much for visiting my site and for the comment. Pastry is indeed my passion, both at work and outside of work :)
Love the pics and writing. I am planning on using your restaurant recommendations to entertain some clients in Paris
Thanks :-)
You are very welcome Rami :) Hope you find the restaurants reviews useful.
Very nice blog. Stumbled on it from a search about Le Chocolat de H. Your journey to your pastry school is interesting. I guess they didn’t mind you taking pictures? :]
Not at all, everyone takes photos in class :)
Big fan! Would love to feature you alongside the best blogs in the world! http://www.thebesty.com/search/blogs
Please email me, so we can get you featured!
-Julia
Hi SnS,
I stumbled upon your site when looking for Shanghai restaurant recommendations and have been absolutely enamored with it ever since! Hats off to you for pursuing your passion of becoming a pastry chef, it’s something I’ve always dreamed about but haven’t found the courage to do so yet (living vicariously through you right now!). Great blog!! :)
Hi Danielle, thanks for the note :) It is indeed a blessing to have found this passion and to have decided to pursue it, I’m having a grand time in Paris and cannot imagine to be anywhere else at the moment. Thanks for following me on this adventure!
Did I miss the subscribe window??
SOS
You can subscribe through my RSS link (icon can be found on top right of the page, or see link below), and follow me on Facebook to receive updates on all the posts :)
feed://www.sugarednspiced.com/feed/
Hello! My name is Giulia, I’m eighteen years old and I live in Italy. I’m attending the fifth year in a vocational school for pastry chefs, and after this I would like to attending another pastry school in France. So, I’m looking for a prestigious one and after various researches, I found the “ENSP” in Yssingeaux and Ferrandi too. This is my question: why didn’t you considerated Ensp to learn the art of pastry ? Maybe insn’t it a good school? Can you give me some advices for choose a good pastry school in France?
Thanks a lot!
Giulia :)
Hi – I’d like to subscribe to your blog/postings but only “do” email. I don’t see where I can do that – am I blind or did I miss where to sign up to subscribe?
Thank you !
Hi Sugared & Spiced,
I work for VoiceMap, a company that provides a platform for audio-driven stories / documentaries. We would love you to create one (or more) for us! Please drop me a mail and I’ll give you some details and you can see if you’re keen.
Thanks!
Chris Parsons
Hi Chris, thanks for the message, please email me at sugarednspiced@gmail.com :)
Hi! I moved to Shanghai and I have used a lot of your reviews to find good places for dinner. I would really like you to in someway show what restaurants serve lunch or if you have tried the lunch. Is that possible?
this website is so cool. Also the Instagram page. I have lived in Beijing for such a long time and did not even know there are so many cool places in Beijing. After viewing this website, I definitely learnt to appreciate me home city even more.
Thanks for sharing us such a lot brilliant things. I truly love your photography and look forward to seeing your sharing about how to use instagram and vsco to retouch the photos taken by iPhone :)
Hi!
More of a question, not a comment so you probably don’t want to publish this ;) Love the content and aesthetics of your site. I’m looking to start my own but was just wondering which service you use? And if you’re ever in Hong Kong it would be great to meet. Lots of new and amazing spaces opening up!
Hi Hudson, I use wordpress and it’s quite good, I would recommend it :) Yes HK has always had a booming F&B scene, would love to visit again soon.
Hi,
It was one of the most inspiring reads of my life( hands down). Well, I have the nack for becoming a patisserie and am thinking about leaving my corporate job.But, have one doubt. Is it really helpful to spend a huge amount of money on the pastry courses offered in France?
Isn’t it better to just work under an excellent patisserie who could give you the hand on experience?
I would really be obliged Cindy if you could give me your personal email id, as I would like to know more about your journey and start my journey on a similar line, if possible would love if you could make me your apprentice, as “The Life Of a Pastry Chef: My Internship At Un Dimanche A Paris” was one of the most motivating blogs I have read till now.
Hello Sidhartha, please email me at sugarednspiced@gmail.com, I would be happy to answer your questions :)