The beloved French pastry received a 21st century revamp. It looks—and tastes—better than ever. “You’re having that…at lunch?” I asked my Parisian friend Pauline, when we went for a midday picnic just outside the 15th arrondissement. It wasn’t the ham and cheese on a crunchy baguette that surprised me but, rather, the long, glistening, dark chocolate éclair.
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When several industry leaders traveled to Nairobi, Kenya, with Micato Safaris, little did they know that a new initiative to collect funds for a new Computer Learning Center at Harambee Center in Mukuru would lead to a global movement. After this successful pilot program, Travel Elevates was born.
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