Ten Belles' new Left Bank outposts offers some of the charm and all of the flavor of the original.
Practical information
Address: 31 rue Lepic, 75018
Nearest transport: Abbesses (12), Blanche (2)
Hours: Open every day from 8:30am
Reservations: Reservations not accepted
Telephone: 01 84 79 23 40
Average price for lunch: Less than 10€
Style of cuisine: Baked goods, soups/salads/sandwiches
Website Facebook
Photo via L’Éclair de Génie Café’s Facebook
Practical information
Address: 25 rue Chanzy, 75011
Nearest transport: Rue des Boulets (9), Charonne (9)
Hours: Open every day from 8am-7pm
Telephone: 01 55 87 21 40
Website Facebook
Reviews of interest
Paris Bouge (2016) “L’incroyable (inégalable même!) chocolat chaud aux notes biscuitées et pralinées, la tablette «grand cru» au lait et noisettes, l’entremet noisettes avec crème de noisettes, ganache gianduja nappé d’une couche chocolat/amande. Vous le sentez ce goût de l’enfance? Addictif, sucré et craquant, lacté et boisé, c’est l’obsession de Cyril Lignac.”
Table à Découvert (2016) “Sur place, j’ai pu déguster le chocolat chaud de la maison qui n’évoquait rien de ce que je connaissais… En fait, il s’agit d’un mélange de chocolats, dont un au lait aux accents biscuités. Pas trop épais et assez sucré, il nous fait bien entrer dans l’univers gustatif de cette chocolaterie qui me fait aussitôt penser à ma lecture enfant de Charlie et la Chocolaterie.”
Le Figaro (2016) “A découvrir aussi, cinq barres chocolatées (5€) au caramel biscuité lait ou noix de coco/framboise, revisitant le Twix, le Bounty ou le Snickers. Côté pâtisseries (entre 3 et 6€), un large éventail de tarte au chocolat, éclair, caraïbes, entremets noisettes, muffin, brownie, brioche tonka, roulé choco-orange, tigré chocolat, cookie choco-caramel ou encore macarons. Sans oublier la chocolatine! Un petit paradis pour Charlie.”
Atabula (2016) “La Chocolaterie de Cyril Lignac n’est pas qu’une boutique. Elle se veut surtout être une étape où les « chocoholics » prennent le temps de savourer leur ingrédient préféré. On peut y siroter un chocolat chaud tout en dévorant un muffin tout chocolat sur une grande table d’hôtes.”
Photo via La Chocolaterie Cyril Lignac’s Facebook page
Christophe Vasseur's breads are worth crossing town for, and many people do.
Address: 20, boulevard des Filles du Calvaire, 75003
Hours: Open Tuesday-Friday 8am-8pm. Open Saturday 8:30am-7pm. Open Sunday 9am-6pm. Closed Monday.
Telephone: +33 1 58 30 72 36
Website / Facebook / Instagram
This organic bakery won third place in the 2017 Best Baguette in Paris competition.
In Other Words
Les Grands Ducs (2015) “Tanguy Lahaye, son créateur, est un puriste. Le nom (Dupain, tout simplement), les produits, le décor, tout a été pensé avec une exigence vertueuse… Tanguy est parvenu à obtenir le pain parfait, nommé ici la Miche Dupain: une croûte ni trop claire, ni trop foncée mais assurément croustillante, une mie à l’alvéolage équilibré, un doux goût de levain avec une pointe d’acidité en fin de bouche.”
Address: 88, rue des Martyrs, 75018
Hours: Open Tuesday-Wednesday and Friday-Sunday 7am-7pm. Closed Monday & Thursday.
Telephone: +33 1 42 23 62 81
Website / Facebook / Instagram
Sébastien Mauvieux’s baguette was chosen as the best in Paris in 2012.
In Other Words
Le Figaro (2016) “Sa jolie boutique située au cœur des Abbesses arbore une devanture bleue élégante et propose quelques tables pour déguster sur place ses pâtisseries «classiques mais très bonnes». Très attentif à la qualité de ses ingrédients, notre lauréat prépare ses chouquettes avec du lait entier et du beurre AOC Charentes-Poitou ou Normandie. Il en réalise une cinquantaine par jour, qui partent en un éclair le week-end. Vous êtes prévenus!”
Between the chocolate mustache-topped sable sandwich cookies that resemble an inside-out Oreo, the “f*cking dark” chocolate tarts topped off with chocolate skulls, or a lemon cream in between sesame madeleines disguised as a hamburger, this pastry shop can feel a bit too self-consciously cool. Thankfully, the sweets mostly deliver, and the tattooed and bearded eponymous pastry chef is present most days, and gracious. The deconstructed cheesecake inside of a Camembert box is an interesting take on a ubiquitous dessert, and the fresh fig tart with dragées rich with an intensely vanilla cream in a crisp, not-too-sweet shell. Pastries taken to-go are packaged in reusable plastic pencil cases adorably slapped with a robot sticker. In yet another departure from his peers, Laurent Favre-Mot will be offering a limited savory lunch and brunch in the back room of the pâtisserie.
— Catherine Down, October 2015
The giant madeleine door handle and the tiny seashell shaped sweets printed on the wallpaper are a good indicator of what lies within. The classic childhood treat is here elevated to a work of art in a variety of flavors. Delicately perfumed with crisp, buttery edges, the lemon glazed and salted caramel were particularly excellent. Madeleines were invented in Alsace where pastry chef Gilles Marchal hails from, and, while his are more expensive than most, they’re superlative within their category. It’s no surprise given that Marchal was the pastry chef for a number of years at Le Bristol, Plaza Athénée, and La Maison du Chocolat before striking out to open his own neighborhood bakery. The madeleines might be the stars of the show, but there are numerous other options including breakfast pastries, after school snacks, an ice cream cart in summer, and artfully presented tarts, such as a piquant lemon tart garnished with meringue cigarettes. There’s even occasionally a solid gluten-free option in the form of a “sacher cake” which resembles a chocolatey tiramisu. There’s no space to sit so plan on taking your pastries to-go and snacking on the steps of Sacre-Coeur.
— Catherine Down, September 2015
From the formica tables to the sweetly mismatched china, Chambelland looks like any other trendy café in the 11th with the notable exception that all of their food is gluten-free. The only thing “crunchy” at this sleek spot is its literally crunchy (and excellent) five grain bread. The bakery specializes in crusty rice & buckwheat breads using flour from their own mill in Provence. The delicately scented orange flower wand and focaccia are two excellent options for the gluten intolerant and tolerant alike. The small café serves hearty sandwiches (with vegetarian options), soups and salads, plus a selection of cakes, tarts, a brownie cookie hybrid, and even chouquettes for dessert.
This wedding cake bakery has a café in front, serving house made American style treats, and - whoa! - free refills on drip coffee.