<< CHEF PATISSIER DAVID PIQUARD PAYS ATTENTION TO THE
SMALLEST DETAILS IN MAKING HIS ARTFUL CREATIONS.
A COLORFUL CROQUEMBOUCHE MADE OF MACARONS
DECORATES A CORNER OF THE PATISSERIE. THIS APPEALING
CONFECTION IS OFTEN SERVED AT WEDDINGS.
>>
Napoleons, lemon tartelettes, Charlotte aux poires and galette
des rois are arranged in precise rows like flowers in a garden.
And perhaps most colorful of all are the macarons – ah, the
macarons! Gaby et Jules currently offer 17 different varieties of
the delectable indulgence made with almond flour and filled
with exquisite cream flavors, and there are new variations each
month. Though Piquard’s former employer, Ladurée, is famous
for its macarons, the Pittsburgh patissier has developed his own
special version of the delicacy.
“A chef always [formulates] his own recipes, adding more of
this, using less of that,” says Piquard, noting that he threw away
many batches of pastry in trying to achieve the precise blend
of flavor and sweetness.
The perfect pastry is as much a result of the process as the
ingredients, with atmospheric conditions such as humidity
and temperature playing an integral part in its creation. Each
day, Piquard checks his barometer and temperature gauges to
make slight adjustments in the cooking process and achieve
consistently superior results. The proof is in the pudding as they say,
with repeat orders already coming in – the ultimate compliment.
“That’s the part that I am most proud of,” says Piquard. “When
I see the look on people’s faces that they are enjoying my pastry,
that’s what I live for...that’s everything to me.”
When Piquard is asked what he misses most about France,
he quickly responds, “My family.” He just as readily says that
his favorite thing about Pittsburgh is the people. He could
have lived anywhere in the area, but he chose Murrysville as
his home because of its natural surroundings.
“Nature is very important to me,” explains Piquard. “I need
nature to rest. It’s very restful to me. I also [derive] inspiration
from it for my pastry, from the sights and smells of nature.”
Ironically, the chef who was initially rejected by many
patisseries in Paris now teaches others how fine pastry is done.
The chef may one day offer tours of the patisserie and also classes
for those who would like to learn, although they are still settling
into the shop at the moment. If classes and tours are available at
some point in the future, they will be announced on the website.
Piquard’s advice for aspiring pastry chefs who might be
intimidated by the challenges of making French pastry: “Start with
your passion...I have assistants who studied American pastry.
For them it was basically like starting all over again, but they are not
giving up because they want to learn. You must have a passion for it. If
you have passion, you can do anything.”
For more information on Gaby et Jules, visit the website at
GabyetJules.com or call 412.682.1966.
ONE OF PIQUARD’S ASSISTANTS >>
SERVES UP A LEMON TARTELETTE.
Murrysville | Spring 2014 | icmags.com 25