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Wednesday, July 9, 2008| As a child growing up in Bakersfield, I often visited France with my Francophile father who would take me to every corner of the European country to enjoy its food and culture. Far and away my favorite French pastry became the fraisier, a classic French cake made with a basic génoise (sponge cake) sliced in two halves, each of which is brushed with kirsch liqueur. The cake is filled with butter cream and fresh strawberries, and topped with red almond paste or Italian meringue. The French are the undisputed masters of pastry and in my humble opinion the fraisier, is as good as they come. I have often visited pastry shops in cities across the United States searching for something similar to the fraisier in order to relive my youthful jaunts to France. Until I sampled the fraise, at Heaven Sent Desserts, nothing had even come close to the fraisier, that I remember. Thank you, Mr. Oliver, for allowing me to revisit my youth and for creating the most delicious pastry offerings outside of their native land.

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