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                                                You might not know it, but piñatas are not our only interest, we also have an unconditional love for little paper creations. Since we made the 2015 Calendar, I can't wait for new projects to create new things, new challenges. This week it's Nike who let us make the new thing we're into, thanks to their new "Cherry Blossom" sneakers that you saw in the last Happy Friday! The brand asked us to create a little set for the press presentation of the new collection. As soon as the piñatas left the nest, the flowermaking began!           [:]

              This week I'm wearing a pastel pink jumpsuit Agnès B. (not see-through, it's important to note that!), a Wear Lemonade prototype hat (maybe coming soon, fingers crossed), a coat Tara Jarmon coat (which I swiped from Charlotte for this photo shoot), gray striped Monoprix socks (navy blue would have been too radical), and of course a pair of Air Max cherry Blossom (also available in Cortez just below)!     Translated by Whitney Bolin[:]

                                                  Translated by Whitney Bolin[:]

   

• Career change question: From graphic design to pastries, isn't that a big difference and a lot of paperwork?

Oh yes, it was a big change, there's a huge difference between being a salaried employee and an entrepreneur. Each day and project varies at an agency. In baking, it's a neverending cycle, but I try to bring my passion for graphic design and color into my cakes. As an entrepreneur, you're free to make your own rules, to take on new projects and to reinvent yourself everyday. You're involved with everything from the interior design of the boutique, the accounting, and the psychological side of managing your teams! I really like the reallife artisanal aspect of baking. You can't work ahead of time, everything is urgent in order to guarantee freshness, that's the exciting part of our job. In 2009, when I founded Chez Bogato, there weren't a lot of things for creative bakeries, no fun molds or tools, it was a real challenge to break away from classic, traditional pastries. Today, there are many more choices, with bakeries multiplying and artsy decorations more common, but most importantly I keep flavor and the love of baking in mind, rather than the art of assembling it all. It must be beautiful and delicious.

• What's Next' Question: Today a boutique, a lab, a bunch of special orders for brands, what are your next steps?

We'd like to continue organizing workshops for parents and kids, birthday workshops, and especially teambuilding activities, pushing the idea of the workshop to its limits! I have something particularly highquality in mind, far from regular, impersonal cooking classes. We'd also like to work on a global project, still offering decorations at the store but also proposing decoration help and set up on the big day, and why not develop Bogato brand products.                                

• Master Yoda' Question: What are three pieces of advice for someone wanting to reconvert to a culinary profession?

be very dynamic and don't be afraid to get your hands dirty draw inspiration from your surroundings

Chez Bogato: 7 rue Liancourt 75014 Paris

Translated by Whitney Bolin

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Pictures by Olitax for Make My Lemonade <3

Translated by Whitney Bolin

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        Translated by Whitney Bolin[:]

For all Parisians, this dress was made from a printed cotton unearthed at La Mercerie Fine25 Rue Saint-Sébastien, 75011 Paris, and the buttons were made at a sewing adjustment boutique in the Passage du Prado for just a few euros! And the icing on the cake is that for the purchase of a Léna pattern, with Sephora we're giving away a small mascara to the first 150 orders! Don't forget to share your finished creations on the social networks with the hashtag #wearlemonade. Translated by Whitney Bolin[:]

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  Translated by Whitney Bolin[:]

• 240g of T55 flour
• 80g of sugar
• 100g of butter
• 2 egg yolks
• 3 tablespoons cold water

And for the cream:

• 1 egg yolk
• 50g sugar
• 250g milk
• 20g cornstarch
• Zest from half a lemon
• A tablespoon of limoncello

And for the topping you'll need powdered sugar!   While the dough is chilling, prepare the lemon cream. Add cornstarch to the milk and mix until completely dissolved. Pour the mix into a pot and heat on low, being careful not to boil it. Turn off the heat. In a large bowl, beat the egg yolk with the sugar, then add the milk and put everything back in the pot. On medium heat, constantly stir with a wooden spatula until the mixture thickens. Then add the limoncello and lemon zest. Let it completely cool. Get the dough out of the fridge and on a dry, floured surface, flatten it out with a rolling pin. I suggest you make long ovals. On one side of the oval, dollop a tablespoon full of lemon cream, then cover with the other side with dough, a little like ravioli. Press the sides of the genovese together, making a dome with the cream, with the help of a cookie cutter! Lay out your cookies on a baking pan covered with sulfurized paper and cook for 13 minutes at 210°C. The dough should be lightly browned on the sides. Take out of the oven and sprinkle with powdered sugar, serve warm and enjoy! Translated by Whitney Bolin[:]