Add a message
Kayana Szymczak for the Boston Globe
Fougasse (olive bread).
Chef Etienne Jaulin sprinkled herbs and olives onto the dough.
Callisons d' Aix (marzipan biscuit with royal icing).
Three fruit confits of pear, apricot, and clementine.
Cocos a l' Anis (simple cookie with fennel seeds).
Fondant aux amandes (almonds wrapped in almond paste).
Marron glaces confit (candied chestnuts).
Apples and tangerines.
Apricots and prunes stuffed with almond paste and dipped in sugar.
Subscriber Log In
Don't miss any of your favorite stories again. Read the stories that matter to you as much as you want, whenever you want when you subscribe to BostonGlobe.com.
Get full access today for just 99¢
Forgot your password?
Home delivery subscribers get free access. Link Account
Customer Service Number: 1.888.MY.GLOBE
Receive free unlimited access to BostonGlobe.com for the next two weeks! Get access
Enter your e-mail address below. We’ll send you an e-mail with a link to reset your password.
Return to login
Continue reading by subscribing to BostonGlobe.com for just 99¢.