I’ve already gushed about the immaculate pastries at La Chocolaterie de Jacques Genin, the made-to-order caliber of freshness and perfect execution in flavor, texture and presentation. One would think the genius genie Genin had stopped at that, satisfied with le meilleur (the best). But then he goes and outdoes himself beyond ‘olalalala.‘ The result? My glorious, newfound infatuation with le caramel. I’m talking hallelujah-singing, eureka-exclaiming, party-in-my-bouche status.