The name, “Par Nature“, leaves little to the imagination. Pierre Hermé displays a new collection in the windows of his Parisian establishments, an assortment of cakes and macarons that claim a less common set of flavors in pastry making and that allude to all kinds of wild herbs and fruits with great character. This is the case, for example, of Physalis, a classic in old-fashioned pastry decoration, which dominates one of the new macarons presented.

Figs, verbena, meadowsweet, and cassis are the new protagonists of the French master pastry chef’s macaron repertoire. When it comes to entremets, he surprises us with a delicate “Swiss” mint and chocolate cake. Estela, however, is more interested in pine forests, an infusion of the classic needle leaves, and a praline of cedar pine nuts. Much more refreshing is Ouréa, a cake that seeks the balance between yuzu and hazelnut.

The designs do not cease to amaze, for example in the Carré Blanc proposal, a square cake inspired by the flavors of Thanksgiving Day with a combination of Williams pear, mascarpone, and maple syrup. In contrast, Celian travels to Corsica to enjoy its tangerines, combined with the chestnut flavor both in the form of marron glacé as well as a crunchy flour for the inner layers.

Par Nature is available in Pierre Hermé’s Paris shops and in his online boutique from August 30 to October 31.