View more videos at: http://nbcwashington.com.

From the article: “The Washington area is more than a nexus of politics and government. In recent years, it’s become a haven for fine retailers and restaurants. It’s a center of culture, education and entertainment. It’s also home to some of the fittest, most health-conscious people in the country, attracting occasional thrill-seekers and exercise-devotees alike. In short, it has personality and style — and plenty of gifts to match both.”

Read about Praline and all of the Diplomat’s other suggestions by clicking below.
www.washdiplomat.com/index.php?option=com_content&view=article&id=8742:tis-time-to-give-and-receive-with-style-and-creativity&catid=1495:december-2012&Itemid=428

Parisian-style macarons, $14 for a box of eight at Praline Bakery & Bistro

For other gift ideas check out the Washingtonian’s list of suggestions by clicking below.
http://www.washingtonian.com/gallery/style/gifts-for-the-hostess.php#&panel1-9

Read what restaurateurs and executive chefs have to say about turkey for the holidays by clicking below.

www.fsrmagazine.com/food-beverage/anatomy-turkey-dinner?utm_campaign=20121120&utm_medium=email&utm_source=fs_insider

See Praline and all of the other suggestions by clicking below. http://www.washingtonpost.com/lifestyle/food/where-to-pick-up-thanksgiving-dessert/2012/11/12/f983da52-22bd-11e2-ac85-e669876c6a24_story_1.html

This event was held on October 18, 2012. Read more about the event by clicking below. www.potomac.wusa9.com/news/arts-culture/126028-boffi-georgetown-holds-evening-event-praline-bakery-bistro-during-days-design

Susan Limb, and Tracy Kao, Praline pastry chefs, demonstrate the fine art of cookie decorating.

• Bethesda Magazine
• Washingtonian

“Oftentimes chefs don’t want to cook another meal when they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.”

Click to read more and see the exclusive recipe from Chef Musel.
www.blog.cityeats.com/dc/2012/09/little-bites-patrick-musel-of-praline-bakery-and-bistros-pumpkin-pound-cake

This story first appeared on September 12, 2012.

http://traveleatrepeat.com/2012/09/18/praline-bakery/

This review first appeared on September 18, 2012.

PATRICK MUSEL

For Patrick Musel,  creating edible slices of heaven fulfills a life-long dream. At the tender age of six he would observe pastry chefs working in shops; his face pressed in awe to the window, watching how sweets seemed to bring sheer joy into other people’s lives.

Since then, Musel has channeled his passion into an impressive career in the art of pastries. His past work includes establishments such as Filomena in Georgetown, Sutton Place Gourmet, and the Ritz-Carlton Hotel in Laguna Hills, CA where he served as Executive Pastry Chef. In addition, both Musel and fellow Praline co-owner Susan Limb had the distinct honor of working under pastry maestro Roland Mesnier at the White House.

At Praline, Musel and Limb strive for a simple and classic pastry style that focuses on high-quality ingredients blended together in perfect balance. The shop is fashioned in a true Parisian style and is filled with light and a feeling of warmth.

CHRISTIAN GAUTROIS

Our Chef Christain Gautrois is responsible for the authentic classic french cuisine with the many traditional specialties of the various part of France. In addition to the menu, Christian brings you the daily specials based on the season for appetizers, catch of the day and meat entrees as well as desserts.

The specials at Praline change daily and reflect what Chef Gautrois has found at the market. Always excellent are such traditional preparations as steak tartare, coq au vin, escargots, and boeuf bourguignon. Chef Gautrois also does a fine job with seafood, especially with crab and lobster dishes.