apricot tarts ble sucre | parisbymouth.com

Blé Sucré

Fabrice Le Bourdat makes some of the most beautiful — and acclaimed — desserts, viennoiserie, and breads in Paris.

 An absolute favorite

Practical information

Address: 7 rue Antoine Vollon, 75012
Nearest transport: Ledru-Rollin (8)
Hours: Closed Monday
Telephone: 01 43 40 77 73

Reviews of Interest

The New York Times (2015) “… a patisserie with a deceptively everyday look; it is run by Fabrice Le Bourdat, the former pastry chef at Le Bristol, the three-star Michelin restaurant that is now called Epicure. Along with my espresso, I had a kouign-amann, a caramelized cross between a palmier and a croissant that comes from Bretagne and has been positively compared with the Cronut. Blé Sucré’s decadent version costs just 1.76 euros.”

Le Figaro (2014)  #1 madeleine in Paris

Bon Appetit (2012) “Fabrice Le Bourdat’s madeleines are the best in town, and I love that they’re glazed… Give his butter-and-caramel kouign-amann a try, too.”

Meg Zimbeck (2009) “Fabrice Le Bourdat, in his former life, was pastry chef at the three-Michelin-starred restaurant Le Bristol. He gave that up to open his own shop, and now rises every morning at 2 to make his famous millefeuille and iced madeleines for late morning customers… A cone of homemade salted butter caramel ice cream is a heavenly treat, particularly if it’s eaten in the tree-filled Square Trousseau across the street.”

Dorie Greenspan (2007) “About Blé Sucré and those madeleines: The patisserie…is worth a trip on its own.”

David Lebovitz (2007) “…prices at Blé Sucré are very reasonable but the quality is unquestionably high.”

Chocolate & Zucchini (2006) “Of particular note was the tablet of dark chocolate studded with crunchy flecks of salted caramel… and a set of four marvelously fresh madeleines.”

2 thoughts on “Blé Sucré”

  1. We saw a short note in National Geographic Traveler about Ble Sucre and went there this morning. We have had pain au chocolat throughout the United States, France and Paris, but none can compare with the light, flaky, succulent pain au chocolat we had this morning. We shall return several times before we head back to the US. A MUST FOR ALL SWEET TOOTH INDIVIDUALS.

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