My Christofle Table By...

Cake Boy

Frank Adrian Barron started his baking adventure in 2012 after moving to Paris from San Francisco. Living in France -- a country celebrated for its pastry prowess-- certainly has its benefits (think: Mille-feuilles and Mont Blanc) but surprisingly, finding a simple layer cake covered in buttercream proved to be difficult. So he started baking them himself! 

He hosted countless afternoon cake parties to try out new recipes on friends and soon started receiving special requests for his buttercream creations. And voilà, he quickly earned the nickname "cakeboy".  Frank Adrian does all of his baking in the Marais and his cakes occasionally pop up in a few select Paris cafés. 

The selection

  • Dessert plate Albi  Porcelain

    Albi

    Gilded Porcelain Dessert Plate

    40€
    Unavailable
  • 8 cup coffee pot Malmaison  Silver plated Silver Plated Eight-Cup Coffeepot

    Malmaison

    Silver Plated Eight-Cup Coffeepot

    1,720€
    Unavailable
  • Cake Server Malmaison  Silver plated Silver-Plated Cake Server

    Malmaison

    Silver-Plated Cake Server

    240€
    Available
  • Dessert fork Malmaison  Silver plated Silver-Plated Dessert Fork

    Malmaison

    Silver-Plated Dessert Fork

    77€
    Available

On the table

Pelle Malmaison - Cake Boy

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Cake Server Malmaison  Silver plated

Malmaison

Silver-Plated Cake Server

240€

CONTEST

As part of our collaboration with several friends of the House who share their vision of a Christofle table, take part in our competition for a chance to win one of our iconic products, the MOOD Coffee Set, 6 silver-plated espresso spoons accompanied by a mirror-polished steel case.

Cake Boy / Malmaison
My favorite piece at Christofle? The Malmaison silver coffee pot !
Cake Boy

IF YOU WERE...

A sharing moment?

The Goûter.

A special or festive occasion?

The Holi Festival in India for the vibrant colors and exuberance.

A childhood dish?

Butterscotch Sundae.

A recipe prepared in 5 minutes?

La crème fouettée.

A fruit?

Mangosteen as it reminds me of my favorite island in the world, Bali.

A vegetable?

Échalote for its many layers.

A kitchen utensil?

A whisk, very necessary in baking !

A verb?

“Flâner”, because I love to wander around Paris

A dessert?

The Gâteaux Opera because I love the combination of coffee and chocolate.

A local or regional dish?           

Gratin Dauphinois from the Dauphiné region of France.

A work of art?

A painting hanging in the Richelieu wing of the Louvre.

A daily ecological gesture?

Riding a bike instead of driving.

A restaurant?

A beach-side restaurant in the Maldives so I can watch the sunset every day

A Chef who inspires you?

Pierre Hermé

A wine?

A rosé from Provence.

A soft drink?

Ginger Ale.

A cooking style?

The Haute Cuisine.

A culinary innovation?

Fusion Baking.

A famous look-a-like?

Paul Rudd.

A hashtag?

#cakelife

A way of saying goodbye?

American hug