Carême gained fame in Paris for his "pièces montées", elaborate constructions used as centerpieces, which Bailly had displayed in his pâtisserie window. Carême made these confections, which were sometimes several feet high, entirely out of foodstuffs such as sugar, marzipan, and pastry. He modeled them on temples, pyramids, and ancient ruins, taking inspiration from architectural history books which he studied at the nearby Bibliothèque Nationale, thanks to the enlightened attitude of his first employer Bailly. He is credited with the inventions of "gros nougats" and "grosses meringues", "croquantes", made of almonds and honey, and "solilemmes".