You've taken hours to make your choice, not to mention the angst you felt just entering the place. You anticipate that moment back at your hotel, gently opening the boite (box).. You open the box et voilà. Your precious pastry is smooshed inside. This is not a happy moment. You've come a long way for this "cupcake". Maybe you even dreamed about it at length. Maybe you showed up first thing Monday morning and found the pâtisserie of your dreams closed.
It happened to me :(
This is why Pierre Hermé is king of Parisian pâtisseries (except for the bit about being closed on Mondays). He's thought it all out and planned for these mini-catastrophes. His pastry box has a specially fitted inner lining so almost NOTHING falls over.
And nothing get's smooshed either in transit. No yummy chocolate icing wasted. And you don't have to make a fool of yourself, licking out the box, even if no one is looking.
Hermé's boxes are a wonderful soft dove grey just like Paris' grey skies.
The phrase "thinking outside the box" means to "think creatively" or "be original". Pierré Hermé thinks creatively inside the box in every way. And he has something else up his sleeve. A new online collection is coming out soon. Go sign up at his site
Do you think customs will let me bring back Paris' beautiful boxes to show you? Hmmm...