Published on October 19, 2024 at 1:45 p.m. / Modified on October 19, 2024 at 2:54 p.m.
We saw the first shops opening in Paris around ten years ago, inspired by the flamboyant success of the New Yorkers at Levain Bakery. Then more recently in Swiss cities, in the aftermath of the pandemic. Like an immense need for regression and transgression. As if the gloom of the times now justified sending ourselves calorie bombs of 120 grams, 40% fat, a deluge of sugar and chocolate chips. American inspiration for these bites, often taller than wide, supposedly crunchy and soft, half-cooked to the core, melting, generous, consoling, even addictive. A dietary assessment that makes its Breton shortbread cousin look like a Carmelite wafer.
Today, addresses offering cookies have flourished everywhere, from so-called “classic” pastries to the trolleys of palaces, online and in neighborhood cafes, often the result of retraining or secondary activities for keen amateurs. Among the very good addresses at the moment, in Geneva, we will mention Cooms Cookies, which opened at Eaux-Vives and at Cornavin station, and, in Lausanne, Sweet Lutry, le Gang des Cookies and CookiEd. Who are these “cookiemaniacs” and how did they become so?
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