I was checking out the year-old thread on alternatives to Payard for pastries, and I intend to go to all the suggestions! I need to educate my palate because I'd like to work at a pastry shop in Garden City on Long Island. There was one suggesstion made by JMinNYC that was not named in full...did you (JMinNYC) mean that you have a pastry shop of your own? If so, I'd love to try it...you sound very well informed. Thanks to all.