How does a serious eater justify a tour of Paris chocolatiers? In the New York Times, Amy Thomas pedals from shop to shop. There's no way she could have burned off all those chocolates, but it's the kind of rationalization I would use.
Where did she pedal?
Thomas actually quotes the great Paris-based food blogger and pastry chef David Lebovitz, but in typical Times style the piece doesn't link to Lebovitz's blog, which has an incredibly discerning and passionate Paris chocolate section. My guess is that Thomas used David Lebovitz's blog as the jumping-off point for her story.