Time Out says
Posted: Fri Dec 6 2013
A recent addition to Berlin’s patisseries, it’s already become one of the best, knocking out all sorts of fine French pastry, freshly-made croissants and a fabulous array of colourful macarons. All of these require extremely long hours, most places just buying in frozen dough and even bread from industrial bakeries. Here it’s all lovingly overseen by Anna Plagens, who trained under Pierre Hermé himself, the man credited with fetishizing the macaron at Fauchon, Ladurée and now under his own brand name. Unsurprisingly Du Bonheur’s macarons are pretty spectacular, with fillings like orange, salted caramel and liquorice, bite-sized morsels of pure joy. Their buttery croissants are made daily for a satisfying crunchy flake, and they also do classics like Paris-Brest, a circular choux ring filled with praline cream, or elegant birthday cakes with raspberry, chocolate cream and meringue.