Michael Cosgrove Pastry shop, Lyon France

Ask anyone in Lyon what the word ‘Pignol’ means and you’ll get the answer “Patisseries.” Patisseries is the French name for pastries, and the French are no different from anyone else in that they love to eat them as much as their diet will allow, or even more in some cases. Pignol’s fine cakes and pastries shop is situated in Lyon’s chic downtown 2nd District and it is a local monument for anyone who appreciates the art of food. Françoise Pignol and her husband Jean-Paul have owned the shop for many years. He is the head pastry maker and she looks after the business and commercial side of the shop and its related activities. You can read and see more about their shops on the Pignol website. We had a chat over coffee and the delicious macaroons she kindly offered me to accompany it. I have known the shop for years and it is always a pleasure to walk into and contemplate all those delicious offerings in the cooled display units.

Michael Cosgrove Pignol's fine cakes and pastries shop

Françoise and Jean-Paul didn’t start the business though, as she explained. “It began back in 1954 when my parents-in-law bought the premises and began to make and sell pastries. They opened the restaurant and Salon de Thé afterwards before buying the premises behind the shop, which open out into the parallel street behind. They also began another, related business. They branched into up-market catering for banquets and weddings.” Here is a selection of some of the tarts that are on display today. From left to right, strawberry and lemon, strawberry, strawberry mousse, coffee mousse and nougatine.

Michael Cosgrove French Cakes and Pastries

If you are a chocolate fan, start drooling here.

Michael Cosgrove French Cakes and Pastries

“My husband and I took over the shop in 1981, and we now employ over 150 people and have created a large pastry laboratory.” A laboratory is the name given to the highly sanitised area where cakes and pastries are conceived, designed, and made. “The pastry and catering sides of Pignol account for about 50 percent of annual turnover each.” And has the crisis hit sales? “No, not really, we are having a good year which has followed our estimates and we are going to open up another, independent, shop in Grenoble soon.” Grenoble is a city at the foot of the Alps, about an hour’s drive from Lyon. Maybe you would like to see some of the individual tarts? Happy to oblige. This is a fruit tart.

Michael Cosgrove French Cakes and Pastries

The raspberry harvest has been good this year, and some of them are now to be found in this exquisite raspberry mousse.

m French Cakes and Pastries

A close up of the strawberry and lemon tart. Such finesse, it almost seems a shame to eat one. Almost.

Michael Cosgrove French Cakes and Pastries

Another fruit tart, beautifully designed.

Michael Cosgrove French Cakes and Pastries

Like in any culinary discipline, success depends on certain criteria. Françoise outlines them. “Jean Paul is a Meilleur Ouvrier de France. That means he was adjudged the best pastry maker in the country when he won this award. Making good pastry depends on savoir-faire, or know-how, and not many people have the necessary level. There are probably no more than ten top-quality pastry-makers in Lyon today, and we are lucky enough to have some of them work with us. Many people have begun to eat industrially produced cakes and pastries, but there will always be a niche for quality. My husband spends all his time in the laboratory with his cake and pastry-makers, designing and making what you see here.” This is what you see here in terms of cakes. Sumptuous. Almost works of art in their own right. Does anyone have room for a little more chocolate?

Michael Cosgrove French Cakes and Pastries

This is a wonderful design. Simple and elegant. And the cake looks very refreshing.

Michael Cosgrove Fine French Cakes and Pastry

One of the most attractive of the many mouth-watering cakes to be seen here.

Michael Cosgrove French Cakes and Pastries

Françoise has to go, she has a meeting. I wish she could have stayed, because I could talk cakes and pastry all afternoon. Whilst eating them too, of course. So I begin to take the photographs I need, and didn’t forget to take one of one of the charming and friendly sales staff. When you listen to her describing the various cakes and tarts it is obvious that she knows them very well. She needs to. The clientele is very knowledgeable for the most part.

Michael Cosgrove Shop assistant

Upon leaving the shop I was struck by this magnificent and original wedding cake, made of profiteroles. I had to take the photo through the window, hence the reflections, but you can still see how well proportioned it is.

Michael Cosgrove Wedding Cake

As I walked down the street I began to think about where I could sit down. I needed to sit down. Why? Because I wanted to eat some of the delicious macaroons that Françoise had offered me. I found a bench in the shade of a tree which protected me from the hot sun, and began eating.....these.

Michael Cosgrove French Cakes and Pastries

I didn't eat them all of course, so now that I have finished writing, I'm feeling peckish, so if you don't mind I'll just eat one or two more (Hmmm. Chocolate, raspberry, orange, coffee..choices, choices....)