Tag Archives: candy shops

Patrick Roger

The clean lines of Roger’s shop show off his bold style and playful displays. Chocolate is just one medium used by this talented sculptor. Contemporary flavors like lemongrass and Sichuan peppercorn mix with classic pralines, dark ganaches, and caramels. A Meilleur Ouvrier de France.

An absolute favorite

Practical information

Address: 108 boulevard Saint-Germain, 75006
Nearest transport: Odéon (4, 10)
Hours: Every day 10:30am-7:30pm
Telephone: 01 43 29 38 42
Website Facebook

Additional locations

Address: 199 rue du Faubourg Saint Honoré, 75008
Nearest transport: Ternes (2)
Hours: Monday-Saturday 10:30am-7:30pm; Closed Sunday
Telephone: 01 45 61 11 46

Address: 12 cité Berryer, 75008
Nearest transport: Madeleine (8, 12, 14)
Hours: Tuesday-Saturday 10:30am-7:30pm; Closed Sunday, Closed Monday
Telephone: 01 40 06 99 19

Address: 91 rue de Rennes, 75006
Nearest transport: Rennes (12)
Hours: Monday-Saturday 10:30am-7:30pm; Closed Sunday
Telephone: 01 45 44 66 13

Address: 45 avenue Victor Hugo, 75016
Nearest transport: Kléber (6)
Hours: Monday-Saturday 10:30am-7:30pm; Closed Sunday
Telephone: 01 45 01 66 71

Address: 2-4 Saint Sulpice, 75006
Nearest transport: Saint-Sulpice (4)
Hours: Closed Sunday
Telephone: 01 43 29 88 25

Reviews of interest

Time Out (2012) “Roger is shaking up the art of chocolate-making. Whereas otherchocolatiers aim for gloss, Roger may create a brushed effect on hens so realistic you almost expect them to lay (chocolate) eggs.”

David Lebovitz (2011) “…extraordinary confections and impressive chocolate sculptures…”

Figaroscope (2010) “L’enfant terrible de la ganache…”

Barbra Austin (2009) “You can always count on a seeing something astounding in the windows of this master chocolatier…”

Dorie Greenspan (2009) “Buy…something with praline at Patrick Roger, two of the city’s best chocolatiers. “

Our Guide to Paris Chocolate & Candy Shops

Paris does chocolate like no other city, but the bean is not the only bonbon in town: Exquisite candy shops showcase regional French sweets and hard-to-find chocolates from small producers outside of Paris. Here are all of the chocolate and candy shops in our listings.

75001

Fouquet
Hugo & Victor
La Maison du Chocolat
Jean-Paul Hévin
Pierre Hermé 
Pierre Marcolini

75002

À la Mere de Famille
Foucher

75003

Jacques Genin

75004

Josephine Vannier
Pralus

75005

Franck Kestener 
Gregory Rénard
Le Bonbon au Palais
Mococha 
Sadaharu Aoki

75006

À la Mere de Famille
Christian Constant
Henri Leroux
Jean-Charles Rouchoux
Jean-Paul Hévin
La Maison du Chocolat
Patrick Roger
Pierre Hermé 
Pierre Marcolini
Sadaharu Aoki
Un Dimanche à Paris

75007

À la Mere de Famille
Debauve et Gallais
Foucher
Gregory Rénard
Hugo & Victor
Jean-Paul Hévin
Michel Chaudun
Patrice Chapon

75008

Fauchon
Fouquet
La Maison du Chocolat
La Petite Rose
Patrick Roger

75009

À L’Étoile d’Or
Fouquet
La Maison du Chocolat
Le Valentin
Pierre Marcolini

75010

Tholoniat

75011

Le Chocolat Alain Ducasse 

75012

Puerto Cacao

75015

Gregory Rénard
Pierre Hermé 
Sadaharu Aoki

75016

À la Mere de Famille
La Maison du Chocolat
Patrice Chapon
Patrick Roger 
Pierre Hermé 
Régis
Servant

75017

À la Mere de Famille

75018

Arnaud Larher

À l’Etoile d’Or

A singular candy shop, run by the singular Denise Acabo, stocking chocolates by Bernachon, Bonnat, caramels from Henri Leroux and old-fashioned candies from all over France. This beloved sweets shop had been closed after an accidental explosion but re-opened in November of 2015. Go.

Continue reading À l’Etoile d’Or

Henri Le Roux

Master chocolatier and “caramelier” Henri Le Roux finally opened up a shop in Paris. Salted butter caramel fans, rejoice, as he is credited with inventing the salty sweet.

 An absolute favorite

Practical information

Address: 1 rue de Bourbon le Château, 75006
Nearest transport: Mabillon (10) or Odéon (4, 10)
Hours: Monday-Saturday 11am-8pm, Sunday 11am-7pm
Telephone: 01 82 28 49 80
Website Facebook

Reviews of interest

Time Out (2013) “While he makes chocolates as well, it’s the caramels that draw locals and foreigners alike into the signature orange and black shops. An array of the sweets, some infused with matcha powder, chocolate and apple cinnamon, are available individually or in pre-bundled sachets. While many try to imitate, few can compare to the deliciously rich yet subtle, chewy yet tender caramels that melt away in your mouth.”

David Lebovitz (2011) “Now his shop has landed in Paris… they’ve expended their range of flavors so you’ll not only find traditional caramels, such as his famous C.B.S. (caramel-beurre-salé), tarte Tatin (caramel-apple), and citron vert (lime), but also tender little squares melded with black tea and yuzu-matcha.”

Chocolate & Zucchini (2011) “A chocolate bite he calls Soizig: praliné is a finely ground mixture of nuts and sugar with a little cocoa or cocoa butter, covered in chocolate. This version includes blé noir (buckwheat) and the subtlety of the chocolate/buckwheat pairing is heavenly.”

David Lebovitz (2006) “M. Le Roux is a very kind man, who basically changed the way pastry chefs, glaciers, and bakers everywhere think about caramel: he created caramel-buerre-salé (caramel-salt-butter), which he simply calls C.B.S. And they are truly divine.”

Fouquet

This historic shop, in the Chambeau family for five generations, produces old-fashioned, handmade chocolates and candies.

Practical information

Address: 22 rue François 1er, 75008
Nearest transport: Franklin D. Roosevelt (1, 9)
Hours: closed Sunday
Telephone: 01 47 23 30 36
Website Facebook

Additional Locations

Address: 36 rue Laffitte, 75009
Nearest transport: Le Peletier (7)
Hours: Closed Saturday and Sunday
Telephone: 01 47 70 85 00

NOW CLOSED
Address: 42 rue du Marché Saint-Honoré, 75001
Nearest transport: Pyramides (7, 14)
Hours: Monday-Saturday, 11am-6:30 pm; closed Sunday
Telephone: 01 47 03 90 07

Reviews of interest

The Gannet (2015) “The chocolate are à l’ancienne, which means instead of being sugary, the flavors are strong and bittersweet, which was how traditional Parisian chocolates were made before cream (and refrigeration) become more widely used. I love the chocolates here, from the spiced wafers enrobed in the thinnest layer of dark chocolate imaginable, to the chocolate-covered marshmallows, which I find myself polishing off all too easily.”

David Lebovitz (2011) “… one of my favorite shops in Paris. I’m absolutely addicted to the thin crisps of spice bread enrobed in dark chocolate as well as to the house-made pâtes de fruits…”