Les Abeilles is a tiny little store perched at the top of the Butte-aux-Cailles, in the 13th arrondissement, and incidently just a skip and a hop from my office (which has, in passing, been trying quite hard to keep me away from my regular blogging schedule, sending me this way and that, thus tragically depriving me of a decent Internet connection in the evening).

As the name implies to the French-friendly ear, Les Abeilles is a beekeeping store, which is unusual enough in Paris. They sell you a certain number of tools and ingredients and foodstuff and vitamins to take care of your beehives, and they themselves actually own and maintain a few in the nearby Kellerman park, which I find utterly fascinating (fume-flavored honey, anyone?). But about apiculture I know next to nothing, so I won’t dwell on that, but will certainly look into it when I get a chance, as this is bound to be the next hip thing to do with your balcony. Won’t my neighbors just love that.

Besides beekeeping gear, and this is the reason why I walked into the store in the first place, Les Abeilles also sells a range of bee-derived products : body care products, gelée royale, propolis (that magic golden stuff that looks like wax and that you’re supposed to ingest in small quantities to strengthen your immune system), and — let’s cut to the chase and talk about what we’re really interested in — honey-based food products.

They have a quite impressive range of different honeys, in small, medium or large jars, produced by bees fed on different kinds of pollen, from flowers or shrubs or trees. You can sample any of them with mini ice-cream spoons, from a tray of jars dedicated to that purpose. In addition to “simple” honeys, they offer spreads that are a mix of honey and nuts, allowing you to start the day with a honey-hazelnut toast for instance — quite the energy boost I’m sure. They also sell nonettes, those small honey cakes filled with orange marmelade or some other kind of jam (quite similar to the mignonnettes I bought in Bourogne), and I remember seeing some bonbons au miel, those little hard candies made with honey, traditionally used as a fine remedy against sore-throats.

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What is it with mini things that makes them so damn irresistible?

I have always wanted to make mignardises, those sweet little bites that they serve with coffee in upscale restaurants. The name alone is enough to make you want them : “mignardise” comes from “mignard”, an old-fashioned word which, as a noun, means a small child, and as an adjective means delicate, graceful and pretty. Mignardise-mignardise-mignardise — you try saying it, see how addictive it is.

And mignardises were exactly what I had in mind when I bought my new Flexipan molds, the one for little tartlets and the one for hemispherical petits fours. I was delighted to get them just in time for Sunday, as we had invited six of our friends over for the goûter. I like the idea of serving mini-things on this sort of occasion, because it is somehow less imposing on your guests’ appetite, you avoid force-feeding them a slice of cake when maybe they’ve eaten gargantuesquely all week-end, and all they dream about is a cup of tea and a celery stick.

I decided to make financiers, those little almond cakes traditionally baked in shallow rectangular molds. You may, like me, wonder about the origin of the name, and I will share the two stories I’ve been told : some say it’s because they include almond flour and butter, pricy ingredients that only bankers could afford ; others say it is because in the traditional shape they look like gold ingots, and are hence favored by rich people. Whatever the reason, they are a delicious treat, buttery and nutty, slightly crisp on the top and edges, while sweetly soft and moist inside.

As it turned out, the appetite of my guests really wasn’t a problem, and we all enjoyed my bébé financiers, which I had made in three different versions : some were left plain, others were decorated with a pistachio, and the rest was flavored with chocolate (and I have also had excellent results in the past decorating them with raspberries). To these I added a batch of mini blueberry muffins made with the mix Alicia had sent me from Maryland, also baked in my petit-four tray.

And some organic cherries, too, to cancel out the calories.

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Two weeks ago, I attended a home sale of Demarle Flexipan molds, hosted by my friend and fellow food-blogger Pascale. Demarle is the original inventor of those nonstick flexible baking molds, made of silicon and glass fiber. Originally sold to professionals only, they have been available to happy home bakers for a few years : most brands distribute their products in department stores and such, but Demarle chose to sell their molds (and the other cooking/baking tools they make) in Tupperware-style meetings instead.

Pascale was there of course, as were her sister and our friends Alisa and Isabelle, of the Paris Potluck crowd. Pascale and Chantal, the Demarle representative, had prepared quite a few things for us to taste, to illustrate what you could make with the molds. In particular, Pascale had baked chocolate hazelnut madeleines, which she insisted were “ratées” (failed). We couldn’t have disagreed more, and in fact thought they represented such a high risk for the health and sanity of the general public, that we made sure to eat as many as we possibly could. It was tough, but I think we have reason to be proud.

It was my first time attenting such a meeting, and it was a lot of fun. Chantal presented the different products and their possible uses, they were passed from hand to hand, and we made a couple of recipes together (a really tasty spinach and fresh cheese roll, and some gougères, those little cheese puffs). I had a grand time, as I always do when I’m in the same room with other cooking enthusiasts, and Pascale’s bright and sunny kitchen, filled with goodies as it was, was the perfect place to be on that beautiful June day.

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I just love snow peas, because of the taste and the crunch and the look, but they’re seldom served in France, so I’m always happy to give them the space in the sun that they rightfully deserve. I think they’re perfect in salads, and this is what struck my fancy during a recent dinner party. A scrumptious combination that went surprisingly well with the terrine.

Terrine and salad were then followed by Stéphan’s sumptuous lamb tagine, complete with prunes, dates, apricots, almonds and walnuts, served in the beautiful tagine dish that Maxence’s mother brought us back from Turkey.

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