Cake-off: Au Bon Vieux Temps' Pourriture over Pierre Gagnaire's Finger Ruby Fig Framboise

Saturday as a series of failure: Route 99 does not have fresh cake, I don't know Daita--Daizawa--Hatagaya--Kamiyama-chou--Kitazawa--Motoyoyogi-chou--Nishihara--Ooyama-chou--Shouto--Tomigaya--Uehara loop well enough to run (remembered where and why I changed part, but not how exactly and it wasn't obvious on the fly), and 1 pm is too late to get a cake at Au Bon Vieux Temps'.

Also I fell early on, so I'm got road rash and some clothes that will have to be replaced sooner. I did get a couple fresh viennoiseries, Kouign Amann and Chauson aux Pommes Caramélisées (I think) from Paris S'éveille and Sadaharu Aoki, respectively, both great.

Sunday, I had a comfortable run to Au Bon Vieux Temps, arriving at about 10:30 a.m, which is early enough, at least on a rainy Sunday, to get the cake I wanted, the Pourriture. I matched it with another recent fig cake by taking the train to Pierre Gagnaire and getting Figner Ruby Fig Framboise and coming back. After lunch I compared these and was happy to keep them on the great list (we'll see how I feel when they have to match established cakes). I decided I liked the simplicity of the Pourriture, though that means the other cake is the one that's available from a cake-off against the JPH late-October traditional cake, which is was a little worried about, since I didn't have anything else available for that role. I also expect a first-round cake off next week, so that might produce another candidate.

Afternoon was riding around, verifying no great cakes as a couple shops and taking a few pictures and verifying a few shops around the southeast periphery of the established course. Evening was a full indoor workout.