Loved this article from Forbes Magazine featuring New Orleans own Sucre. Their management tips are spot on. ~ clndstnMicheline Maynard, Forbes ContributorIf you’ve ever been to Paris, you know exactly what a French patisserie is like, from the beautifully crafted pastries to the elegant atmosphere. The moment you walk into Sucre, on Magazine Street in New Orleans, you’ll feel like you’ve been transported to the city of lights.But a quick look around tells you that this is different place.For one thing, Sucre, the French word for sugar, isn’t just a pastry shop, it’s a “sweet boutique.” There’s a case of house made gelato up front, boxes of colorful macarons (the French kind, not the hearty coconut ones) by a cash register, and trays of pastries with rich fillings. In the back is a constantly whooshing espresso machine and a huge display of chocolates, with fillings that echo New Orleans’ cuisine.via Management Tips From The New Orleans Chefs Who Are Reinventing Dessert – Forbes.]]