How the Saint Eve Blew Our Minds

Maison Lemoissone Maison Lemoisson


The evolution of the sweet tooth and the day that changed it all:

18 months of age: the first sweet taste of chocolate. Mashed pears and apples becomes child’s play.

5 years of age: the cookie becomes the greatest mixture of sugary dough and chocolate of all time.

8 years of age: the rapid loss of baby teeth becomes worrisome. After all, how can sweets be devoured without teeth?

15 years of age: the sweet tooth meets Mountain Dew and Rockstar energy drinks. Three sugary-caffeinated drinks later and that trig test is aced.

22 years of age: the sweet tooth becomes more refined. Now, there’s such thing as sweetened frappe drinks, crème brulee and [gasp] dark chocolate.

Enter Bayeux at 25 years of age:

Oh Bayeux, that adorable tiny ville in the north of France. The treasures of the Bayeux Tapestry and solemnity of the British World War II cemetery define the history of this town. With only a few main streets, the town that rests closely to the countryside and historic Normandy is one that we could not possibly miss during our travels in France.

It’s a good thing we didn’t miss it, or we would have never found the treasure that is Maison Lemoisson.  It’s a bakery that’s home to the Saint Eve. I have a sweet tooth like no other. The mister—on the other hand—can pass on the sweets. But, when I see a bakery with fresh cookies, cakes and other tasty morsels, my inner fatass wants a piece.

The St. Eve Best tasting set of balls ever; that is St. Eve.


I didn’t expect much from from the Saint Eve, but only because all of the desserts we tried in France had been great. When it comes to desserts, French pastries made in France are in a class of their own; and for good reason, too. I can’t imagine them being in the same class as Ho Ho’s. What we ate could only be described as magical. It was a round fried ball, topped with powdered sugar. The inside had a donut texture filling with a lightly-flavored strawberry crème. The crème melted like cotton candy. It was so good. We have searched high and low for this sugary treat in the States. But, alas, we have found nothing.

So, I implore you. If you know the Saint Eve and you have seen it locally, please let us know. Fatass misses it.

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7 responses

  • I too am searching for the St. Eve. Amazing. I went to the exact same bakery and I couldn’t even find it in Paris! To me it seemed to be a puff of egg whites with a little flour,soft not crunchy in the inside–I don’t think it was fried. I do not care….just want some.

    • Hi Wendy! Thank you for commenting!

      I wonder if that bakery owner knows she has the most sought-after pastry ever. From the posts I see about the St. Eve, it’s like everyone can’t forget the moment they met the dessert. =)

  • Any luck on finding this wonderful pastry here in the states? I am online looking for a recipe. I fell in LOVE with those pastries when in Bayeux last year. Had one every day after we discovered them….

  • I fell in love with the Saint-Eve last month at Maison Lemoisson also. According to their website (translated):
    The Saint-Eve : is a specialty of meringue tender with almonds , with vanilla cream and nougatine chips .

    The Holy Adam : is a specialty foam in chocolate , with a laminated praline , a mousse chocolate and meringue of St. Eve on top.

    My thoughts: 2 tender almond meringues (baked) sandwiched with a vanilla pastry cream/creme in between. I’m not sure where the nougatine chips come into play. Folded in the meringue? In the pastry cream? Rolled around on the outside?

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