Tag Archives: pastry

arnaud lahrer

Arnaud Larher

This Meilleur Ouvrier de France has two boutiques in Montmartre, and a new location in Saint-Germain. In 2014, his Saint-Germain location placed #1 in our lemon tart taste test.

Practical information

Address: 53 Rue Caulaincourt, 75018
Nearest transport: Lamarck-Caulaincourt (12)
Hours: Tuesday-Saturday, 10am-7:30pm; closed Sunday and Monday
Telephone: 01 42 57 68 08
Website Facebook

Additional locations

Address: 57 rue Damrémont, 75018
Nearest transport: Lamarck-Caulaincourt (12)
Hours: Tuesday-Saturday, 9:30am-1pm and 3:30pm-7:30pm; Sunday, 10am-1pm; closed Monday
Telephone: 01 42 55 57 97

Address: 93 rue de Seine, 75006
Nearest transport: Mabillon (10) or Odeon (4, 10)
Hours: Tuesday-Thursday, 10am-7:30pm; Friday & Saturday, 10am-8pm; Sunday, 10am-7pm; closed Monday
Telephone: 01 43 29 38 15

Reviews of interest

Paris Pâtisseries (2010) “Almost every one of them is picture perfect or perfectly wild in its design…It seems the focus is more on creating a “food sculpture” someone would want to buy than it is on crafting an excellent patisserie.”

Figaroscope (2010) “…l’artisan irréprochable côté tablettes grands crus séduit aussi avec ses ganaches lait-passion et ses gâteaux au chocolat.”

Camille Malmquist (2008) “The pastries in Lahrer’s case are absolutely beautiful…The Toulouse-Lautrec…was pure chocolate goodness.  The cake was dense and fudgy, almost like a brownie.  The crème brûlée center was creamy and rich, and the chocolate mousse was a near-perfect consistency.”

Gontran Cherrier by Barbra Austin

Gontran Cherrier

Baker Gontran Cherrier is making some of the most interesting breads in Paris, including a squid ink baguette with black sesame, and a rye loaf flavored with miso.

 An absolute favorite

Practical information

Address: 22 rue Caulaincourt, 75018
Nearest transport: Abbesses (12)
Hours: Closed Wednesday
Telephone: 01 46 06 82 66
Website Facebook

Reviews of interest

Caroline Mignot (2012) “…ce kouign amann en a quand même le goût…Bref, une version presque allégée (je pense qu’il y a moins de beurre que dans celui de Douarnenez dont le poids de pâte à pain correspond à celui de beurre et de sucre), mais un goût tout de même là et bon et un côté escargot que j’adore défaire…mais qui n’a rien à voir avec un kouign amann breton…”

Dorie Greenspan (2011) “…this chocolate tartlet… the filling is a traditional dark chocolate ganache, but it has a hidden layer of nuts in caramelized honey … lovely.

Patricia Wells (2011) “His breads are like halloween costumes: arugula green, paprika orange, squid ink black. And he doesn’t stop there, infusing breads with flavors of cumin and carraway; golden curry powder; even black miso.”

Gilles Pudlowski (2010) “Les viennoiseries sont craquantes : croissants hyper feuilletés au beurre Montaigu à la saveur de noisette, pain au chocolat, kouign aman à la pâte de croissant, tarte au chocolat déclinaison du mendiant avec un sirop de miel et d’érable et une ganache au chocolat Valrhona…Avec un prénom prédestiné à porter chance, Gontran mène déjà tous les babas cool et les bobos de Montmartre à la baguette.”

Bruno Verjus (2010) “Gontran Cherrier, un beau gosse, passé chez qui il faut pour assurer notoriété et (top)crédibilité. Qui fait du pain et du bon. Délicieux en effets, ces pains variés au grès de ses humeurs et intuitions.”
Le Grenier à Pain - Abbesses by Meg Zimbeck

Le Grenier à Pain – Abbesses

Head baker Djibril Bodian won the 2010 Grand Prix de la Baguette.

Practical information

Address: 38 rue des Abbesses, 75018
Nearest transport: Abbesses (12)
Hours: Closed Tuesday, Closed Wednesday
Telephone: 01 46 06 41 81
Website

Reviews of interest

Time Out (2012) “Expect queues at this Montmartre bakery, winner in March 2010 of the 17th Grand Prix de la Baguette de Tradition Française de la Ville de Paris.”

Painrisien (2011) “Fabriquée à partir de farine des Moulins Viron sur un diagramme de type Rétrodor, elle affiche une croûte assez fine, bien dorée et croustillante, une mie bien alvéolée ainsi qu’un parfum de froment bien marqué. Il n’y a donc rien à redire, la dégustation est agréable, c’est une bonne baguette de tradition. Cependant, on se serait peut être attendus à « plus », à un caractère particulier qui l’aurait rendue exceptionnelle.”

Meg Zimbeck for Budget Travel (2010) “Bodian’s baguette, which attracts long lines outside the Montmartre bakery, has a crispy and flavorful crust with hits of roasted hazelnut. Its chewy interior is marked by the irregular holes that are a sign of long and traditional fermentation.”

Best Baguette (Grand Prix de la Baguette de Tradition Française de la Ville de Paris) 1st place in 2010, 5th place in 2009, 4th place in 2008.

Des Gateaux et du Pain

Some cakes, some bread: This boulangerie/pâtisserie makes some of the best in Paris.

 An absolute favorite

Practical information

Address: 63 boulevard Pasteur, 75015
Nearest transport: Pasteur (6, 12)
Hours: Wednesday-Monday 8am-8pm; Closed Tuesday
Telephone: 01 45 38 94 16
Website Facebook

Additional locations

Address: 89 rue du Bac, 75007
Nearest transport: Sevres-Babylone (10, 12)
Hours: Open every day
Telephone: 01 45 48 30 74

Reviews of interest

L’Express (2014) “Si vous êtes comme moi un fan ultime du flan sous toutes ses formes, arrêtez séance tenante toutes vos activités et précipitez-vous derechef dans l’une des deux boutiques des Gâteaux et du Pain pour vous acheter un Damassé.”

Franck Pinay-Rabaroust (2014) “Claire Damon s’est concentrée sur son travail créatif, principalement autour des fruits. Par-delà son parcours – remarquable – et son indépendance assumée dans le petit cercle des grands pâtissiers, Claire Damon est une professionnelle singulière, passionnée et passionnante.”

Sugared & Spiced (2013) “Pastries from Des Gâteaux et du Pain tend to be quite light… A real surprise of the day was Lipstick Clair-Obscur (€5.80), composed of “croustillant à la cassonade” (a crunchy mix of crushed almonds and sweet almond paste), coffee mousseline made from Ethiopia Moka, orange blossom water-flavored crème brulée, lady fingers, and coffee chantilly cream… Orange blossom water’s particular, refreshing flavor was evident throughout the coffee ensemble, yet harmoniously combined.”

Gilles Pudlowski (2011) “Chez elle, les produits de qualité, les fruits de saison, le chocolat dans toute sa splendeur, le craquant comme le moelleux sont traités en légèreté, fraîcheur, finesse…Bref, Claire Damon est déjà une grande.”

Dorie Greenspan (2009) “Damon is one of the few…French women with her own world-class patisserie.  There’s something lovely, light and, yes, feminine about everything she makes, even her breads.”

Caroline Mignot (2008) “Une des plus originales pâtisseries de Paris qu’il me tardait de découvrir…Claire Damon s’est associée à un boulanger pour proposer des produits au charme ravageur.”

Clotilde Dusoulier (2007) “…delectable religieuse au caramel..”

A La Flûte Gana

“Gana” is founder Bernard Ganachaud, who earned the Meilleur Ouvrier de la France title in 1979. This bakery was opened by his daughters in 1989.

Practical information

Address: 226 rue des Pyrenées, 75020
Nearest transport: Gambetta (3, 3 bis)
Hours: Closed Saturday, Closed Sunday
Telephone: 01 43 58 42 62
Website

Reviews of interest

Raids Patisseries (2012) “Croûte fine, mie alvéolée, notes de froment frais, de noisette et de caramel…”

Gilles Pudlowski (2010) “Elles sont fidèles à l’esprit de papa Bernard.  Isabelle et Valérie Ganachaud continuent, chez elle, dans leur vaste boutique, l’œuvre de l’inventeur de la « flûte Gana ». Leur vitrine laisse voir les fournils. Pain complet, flûte, bio, seigle, raisin, chaussons aux pruneaux, brioche vendéenne, kouign-amann ou tarte normande sont à craquer et à croquer.”

Stephen L. Kaplan (2006) Recommended in Good Bread Is Back.

Patricia Wells (1999) Recommended in the Food Lover’s Guide to Paris.

carl marletti tarte au citron

Carl Marletti

A jewel box of a pâtisserie, just off of rue Mouffetard.

Practical information

Address: 51 Rue Censier, 75005
Nearest transport: Censier-Daubenton (7)
Hours: Tuesday-Saturday 10am-8pm, Sunday 10am-1:30pm; Closed Monday
Telephone: 01 43 31 68 12
Website Facebook

Reviews of interest

Time Out (2012) “Carl Marletti is past master at creating beautiful delicacies for greedy aesthetes… His creations (around €5 a piece) are exquisite and brightly coloured, often classic pastries lifted by floral notes… His lemon tart, was named the best in Paris in 2010 and is worth a visit in itself, as are his speciality vanilla millefeuilles.”

Paris Patisseries (2011) “Among all my favorite no ******** patissiers, Carl Marletti is the standout. I ate every pastry he sold, and not once was there a pointless anything – in or on his work. There was some silver leaf and a few dragees, of course, but those were simply subtle pieces of flare. All other garnishes, no matter how small, were flavored. Every nut, every piece of fruit, every piping of crème had a purpose. And, as you can see in these photos, the man certainly knew how to take the core elements of the flavor palate he’d chosen and bring them to life aesthically.”

Dorie Greenspan (2008) “The edges of the cookies taste and melt in your mouth as though they are made of butter, and only butter. They’re incredibly fragile, but also crisp. Then there’s the center of the cookies – a translucent caramel with nuts. I’ve never seen cookies like these…but I’d be happy to see them everywhere.”

petiteroseviaclotildedusoulier

La Petite Rose

This charming patisserie near Parc Monceau is run by Miyuki Watanabe, who worked with Gerard Mulot.

Practical information

Address: 11 Boulevard de Courcelles, 75008
Nearest transport: Villiers (2, 3)
Hours: Closed on Wednesday
Telephone: 01 45 22 07 27

Reviews of interest

Raids Patisseries (2012) “Fines, fraîches et peu sucrées, les pâtisseries de la Petite Rose (l’un des meilleurs rapports qualité-prix de la capitale!) sont à se pâmer.”

L’Express (2011) “On note sur nos tablettes le travail poussé des ganaches. Qui sont fondantes comme la noire, également dotée d’une belle amertume, ou crémeuses et longues en bouche comme la lait (notre favorite). Si la vanille s’y fait un peu trop discrète, le puissant gingembre est dompté avec justesse. Seul le praliné, pourtant savoureux, manque étrangement de relief.”

Clotilde Dusoulier (2008) “Her picture-perfect entremets cater principally to the chocolate fan, who will swoon over the Valentin (chocolate and raspberry), the Marius (chocolate and chestnut), or the Délice (chocolate and orange), as the others delight in the lemon tartlet, the Paris-Brest, or the assorted macarons, all of which are reasonably priced for such high quality (pastries: about 4€).”

gerard mulot

Gérard Mulot

This traiteur/pâtisserie/boulangerie offers a visual feast of grand cakes and tarts, tiny and tempting petit-fours, chocolates, savory prepared foods, and baguettes to boot.

Practical information

Address: 76 rue de Seine, 75006
Nearest transport: Odéon (4,10)
Hours:Closed Wednesday; Monday-Sunday 6:45am-8:00pm
Telephone: 01 42 78 52 17
Website

Additional Locations

Address: 6 rue du Pas de la Mule, 75003
Nearest transport: Chemin Vert (8)
Hours:Closed Monday; Open Tuesday-Sunday 8am-8pm
Telephone: 01 45 26 85 77

Address: 93 rue de la Glacière, 75013
Nearest transport: Glacière (6)
Hours: Closed Monday; Open Tuesday-Sunday 10am-7:30pm
Telephone: 01 45 81 39 09

Reviews of interest

Le Figaro (2011) Ranked #1 in their test of the city’s best strawberry tarts.

David Lebovitz (2007) “…magnificent fruit tarts, from simple to architectural, buttery pastries which include a rich-rich-rich chocolate coconut fondant that’s barely finish-able (if that’s a word), and an impressive selection of hearth-baked breads for the appreciative crowds that are always oogling the pastries in the shop.”

Camille Malmquist (2008) “I like the way Mulot has taken some liberties with traditional pastries while retaining their integrity and palatability.  (By which I mean, there wasn’t anything that was weird for the sake of being weird.)  It all made sense, but none of it was boring.”

Photo via Gérard Mulot’s website

Jacques Genin Chocolaterie Photo Meg Zimbeck

Jacques Genin

Madman Jacques Genin crafts some of the city’s most exquisite chocolate, but he’s almost equally known for his caramels and pâtes de fruits. Visit his salon in the northern Marais to gain access to a made-to-order millefeuille or a pot of decadent chocolat chaud. Update: as of January 2013, Genin is no longer making individual-sized pastries to go (many of which are reviewed below), but you can still order a pastry of the day or a millefeuille in the salon.

 An absolute favorite

Practical information

Address: 133 rue de Turenne, 75003
Nearest transport: Filles du Calvaire (8)
Hours: Closed Monday; Open Tuesday-Sunday 11am-7pm;
Telephone: 01 45 77 29 01

Reviews of interest

David Lebovitz (2012) “Of all the desserts and pastries in Paris, there isn’t one better than Jacques’ Paris-Brest… The traditional pastry is pâte à choux (cream puff dough) split horizontally, then filled with rich hazelnut praline cream…This one has chunks of toasty hazelnuts embedded in the pastry and the filling is absolutely perfect.”

Le Figaro (2011) Ranked #2 in their test of the city’s best strawberry tarts.

Gilles Pudlowski (2011) “Ses mille-feuille, sa tarte au citron, son saint honoré, son paris-brest sont d’une finesse insigne. Et ses fameux éclairs, longs, fins, délicats, avec cette pâte briochée craquante, cette crème chocolat douce amère, fort peu sucrée, ce caramel à fondre, sont des chef d’oeuvre du genre.”

Camille Malmquist (2010) “…come for the chocolates, but consider staying for the tea and pastries, and don’t leave without a bag of caramels.

Barbra Austin (2010) “Order the millefeuille for which he is known and maybe an éclair as well…Try not to wince at the price of a pot of tea and sit back and relax, knowing that someone in the kitchen upstairs is assembling that famous napoleon to order (this is not one of those bricks that sits all day in a refrigerated case) and that soon it will be served to you, maybe by M. Genin himself.”

Caroline Mignot (2009) “Un café crème particulièrement réussi et ce millefeuille préparé à la commande, je vous assure que cela fait toute la différence… Le croustillant du feuilleté est à pleurer de croustillant et de légèreté, un nuage de feuilleté qui fait qu’on sent chaque feuille du “millefeuille” sous la dent, un parfum légèrement beurré, mais tout en subtilité et cette crème onctueuse et fraîche à la saveur de caramel bien équilibrée. Le meilleur millefeuille goûté à ce jour, d’ailleurs.”

David Lebovitz (2008) “I was completely wowed by his shop…I sampled plenty of chocolates, including ones flavored with fresh mint, pu er tea, and grapefruit zest…And those caramels. Oh yes…those heavenly caramels…”

Additional Images

Jacques Genin Chocolaterie Paris Photo Meg Zimbeck

Jacques Genin Chocolaterie Paris Photo Meg Zimbeck

Jacques Genin Chocolaterie Paris Photo Meg Zimbeck

Jacques Genin Chocolaterie Paris Photo Meg Zimbeck

Jacques Genin Chocolaterie Paris Photo Meg Zimbeck

jeanpierrecohierviaclotildedusoulier

Jean-Pierre Cohier

This bakery, known for its excellent baguettes, also makes a fine range of pastries.

Practical information

Address: 270 rue du Faubourg St Honoré, 75008
Nearest transport: Ternes (2)
Hours: Monday-Friday 7:30am-8pm, Saturday 7:30am-7pm; Closed Sunday
Telephone: 01 42 27 45 26
Website

Reviews of interest

Gilles Pudlowski (2010) “Le meilleur baba de Paris…Son morceau de bravoure: un baba au rhum, version baba bouchon ou savarin rond et ouvert, aux fruits, qu’il sert avec une divine crème mousseline (qui est une crème pâtissière joliment beurré).”

Clotilde Dusoulier (2006) “The Best Baguette in Paris…and it’s not even me saying it, but the good members of the jury in the 2006 edition of the yearly Grand Prix de la Baguette Parisienne.t was really very good: the crust was thin, but offered just the right amounts of elasticity and crunch, and the interior (the mie if you will) was light and supple. The smell was particularly remarkable, with a distinct difference between the crust, which smelled of wood and woodfire, and the inside, which gave off a delicate flowery/grassy scent…”

Sacha Finkelsztajn

Since 1946, this bakery and traiteur has been offering Jewish and eastern European specialties, from cheesecake and strudel to pastrami, to a loyal clientele in the heart of the Marais.

Practical information

Address: 27 rue des Rosiers, 75004
Nearest transport: Saint-Paul (1)
Hours: Wednesday-Monday 10am-7pm; Closed Tuesday
Telephone: 01 42 72 78 91
Website

Reviews of interest 

Emma Bentley (2012) “Here you can find every sort of Jewish, Polish, Eastern European pastry, bread or pie under the sun… Brace yourself for a certain level Eastern European service before you step foot inside. The man behind the cash desk (yes, you pick what you want, you take your ticket to the desk, you pay, then go back to get what you ordered) barked at me in a manner that made your average French waiter or waitress look like a teddy bear in comparison!”

Kerrin Rousset (2008) “One item you can’t miss is their signature Super Sandwich, the “Big-Pletzel,” which always has a place right up front, on top of the counter, impossible to miss as you enter the deli.  You have your choice of corned beef, pastrami or turkey, which gets layered with eggplant caviar, red pepper caviar, cucumbers, pickles and fresh tomato slices, all on one of their soft homemade onion and poppy seed rolls.  If you ask nicely, the women behind the counter will be more than happy to slice it in quarters and warm it up for you, which I do recommend.”

Stohrer via stohrer.fr

Stohrer

Stohrer is the oldest pastry shop in Paris, and the birthplace of the Baba au Rhum.

Practical information

Address: 51 rue Montorgueil, 75002
Nearest transport: Étienne Marcel (4)
Hours: Every day 7:30am-8:30m
Telephone: 01 42 33 38 20
Website

Reviews of interest

France Today (2014) “Today the shop is part national treasure, part tourist destination, it has diversified into traiteur and event catering but it remains, essentially, a delightful pâtisserie.”

David Lebovitz (2010) “…take refuge in Stohrer, the oldest pastry shop in Paris…do check out the ceiling, which is magnificent. Founder Nicholas Stohrer invented the Baba au Rhum, and the version here is still one of the best.”

Camille Malmquist (2008) “In all, it’s pretty clear that Stohrer is operating on a level above the majority of pastry shops in Paris.  From the crust of the tart to the chocolate garnish, no detail is overlooked.  True, it’s a little pricier than most pastry shops, but the quality of the product and the care that goes into it make a trip to Stohrer well worth it.

Chrisoscope (2007) ” Cornet classique (pas gaufré, pas très bon), glace au yaourt OK, j’ai bien aimé, à part que la texture n’est pas partout homogène, glace au chocolat pas assez froide, et au goût un peu faiblard.”

Jean-Paul Hevin Photo Barbra Austin

Jean-Paul Hévin

Whether you go for a pastry and a custom-flavored chocolat chaud or a box of perfect bonbons and truffles, Jean-Paul Hévin is a must for any chocolate lover.

Practical information

Address: 231 rue St. Honoré, 75001
Nearest transport: Tuileries (1)
Hours: Shop Monday-Saturday 10am-7:30pm; Chocolate Bar Monday-Saturday 12pm-7pm; Closed Sunday
Telephone: 01 55 35 35 96
Website Facebook

Additional locations

Address: 23 bis avenue de la Motte-Picquet, 75007
Nearest transport: École Militaire (8)
Hours: Tuesday-Saturday 10am-7:30pm; Closed Sunday and Monday
Telephone: 01 45 51 77 48

Address: 3 rue Vavin, 75006
Nearest transport: Notre-Dame des Champs (12)
Hours: Tuesday-Saturday 10am-7pm; Closed Sunday and Monday
Telephone: 01 43 54 09 85

Reviews of interest

Time Out (2012) “His creations are as much art as they are confection. Chocolate shoes, guitars, and diamond rings decorate the dark wooden counters, prompting dropped jaws among passersby. And they taste as good as they look, which is remarkable. For the adventurous, Hévin specialises in the beguiling combination of chocolate with potent cheese fillings, which loyal customers serve with wine as an aperitif.”

France Today (2012) “At all of them you’ll find some of the city’s finest chocolate—Hévin is a fanatic for the quality of his ingredients—transformed into some of the most imaginative shapes in town. It’s hard to beat the charm of his coeur en dentelle, a lacy webbing of chocolate in two parts that forms a heart-shaped box for filled bonbons.”

Paris Pâtisseries (2010) “…a highlight of my dessert and chocolate romp around the City of Light…I don’t think I ever had any chocolate mousse or chocolate gateau at Hévin that ever came up short…”

Bruno Verjus (2010) “Ici, les envies chocolatées se voient comblées de chocolat apéritif, chocolat snack, chocolat dessert, chocolat énergisant, aphrodisiaque, zen, cocktail et de grands crus de cacao. L’on y déjeune  de salades, de plats diététiques et de jus de fruits énergisants.”

Figaroscope (2010) “Pralinés élégants, éclairs d’anthologie, crus subtiles…depuis vingt ans, ce grand chocolatier marie humour et exigence. Craquant.”

Francois Simon (2008) “…une mousse au chocolat au lait diablement légère, aérienne mais joliment chocolatée ; un superbe travail dans la reconstitution du goût des fèves…Un grand moment. Quant à la tarte au chocolat (qui devrait arriver en nouvelle version d’ici peu), il ne faut surtout pas hésiter à la demander chaude. Là, on perd tout contrôle…Le chocolat est en vous aussi puissante qu’une intravéneuse. Aussi bon que l’opium.”

Dalloyau by Meg Zimbeck

Dalloyau

This historic traiteur and pâtisserie invented the oft-imitated Opera Cake.

Practical information

Address: 101 rue du Faubourg-Saint-Honoré, 75008
Nearest transport: Saint-Philippe-du-Roule (9)
Hours: Shop everyday 8:30am-9pm; Tea room Monday-Friday 8:30am-7:30pm, Saturday and Sunday 9am-7pm
Telephone: 01 42 99 90 00
Website Facebook

Additional Locations

Address: 5 boulevard Beaumarchais, 75004
Nearest transport: Bastille (1, 5, 8 )
Hours: Shop every day from 9am-9pm; Lounge 10:30am-7pm or later by reservation
Telephone: 01 48 87 89 88

Address: 69 rue de la Convention, 75015
Nearest transport: Boucicaut (8)
Hours: Shop every day 9am-8pm; Tea room every day 9:30am-7pm
Telephone: 0 1 45 77 84 27

Address: 63 rue de Grenelle, 75007
Nearest transport: Rue du Bac (12)
Hours: Every day 9am-8pm
Telephone: 01 45 49 95 30

Address: 2 place Edmond-Rostand, 75006
Nearest transport: Luxembourg (RER B)
Hours: Shop every day 9am-8:30pm; Tea room and terrace every day 9am-7:30pm
Telephone: 01 43 29 31 10

Address: 48-52 boulevard Haussmann, 75009
Nearest transport: Havre-Caumartin (3, 9)
Hours: Monday-Saturday 8:30am-9:30pm; Closed Sunday
Telephone: 01 53 20 05 00

Reviews of interest

Le Figaro (2011) Ranked #3 in their test of the city’s best strawberry tarts.

Gilles Pudlowski (2010) “Comme j’avais méchamment égratigné sa religieuse de rêve (au chocolat et au café)…On l’a goûté en famille et le verdict fut unanime: belle présentation, élégante et brillante,pâte fraîche, sans doute un brin épaisse (mais c’est une pâte à chou sur pâte sucrée),crème pâtissière parfumée, onctueuse avec un goût net et franc de chocolat amer.”

Dorie Greenspan (2009) “Among the most fanciful cakes is this one from Dalloyau.  Dalloyau is most famous for its Gateau Opera, and this year the centuries-old pastry house has kept its connection to the stage and created La Prima Donna, a raspberry-vanilla-and-citrus cake dressed in mandarine meringue.”

Pierre Hermé Pastry Paris Photo Meg Zimbeck

Pierre Hermé

Join the hushed masses who queue worship at the altar of pastry demigod Pierre Hermé. Tarts, cakes, chocolates, ice cream and, of course, macarons.

An absolute favorite

Practical information

Address: 72 rue Bonaparte, 75006
Nearest transport: Saint-Sulpice (4)
Hours: Open every day 10am-7pm
Telephone: 01 43 54 47 77
Website Facebook

Additional locations

Address: 185 rue de Vaugirard, 75015
Nearest transport: Pasteur (6, 12)
Hours: Monday-Wednesday 10am-7pm, Thursday-Saturday 10am-7:30pm, Sunday 10am-6pm
Telephone: 01 47 83 89 96

Address: 4 rue Cambon, 75001
Nearest transport: Tuileries (1)
Hours: Monday-Wednesday 10am-7pm, Thursday-Saturday 10am-7:30pm; Closed Sunday
Telephone: 01 43 54 47 77

Address: 58 avenue Paul Doumer, 75016
Nearest transport: La Muette (9)
Hours: Monday 1pm-7pm, Tuesday-Thursday 10am-7pm, Friday-Saturday 10am-7:30pm, Sunday 11am-7pm
Telephone: 01 43 54 47 77

Address: 18 rue Sainte-Croix-de-la-Bretonnerie, 75004
Nearest transport: Hôtel de Ville (1,11)
Hours: Open every day from 10:30am-10:30pm
Telephone: 01 43 54 47 77

Address: 89 boulevard Malesherbes, 75008
Nearest transport: Villiers (2,3)
Hours: Open every day 1oam-7:30pm
Telephone: 01 43 54 47 77

Reviews of interest

David Lebovitz (2013) “Filled the rest of the box with Praline-noisette (caramelized hazelnut), which was delicious, Infiniment caramel which had a cushion of salted butter caramel in the middle (sweet, but with a nice touch of burnt afternotes) and Lemon-speculoos (spice cookie) which I liked, but I was hankering for another one of those raisins-soaked-in-sherry numbers. Jardin dans les bois (Garden in the woods) was a sweet little sandwich, cushioned with cream imbibed with aged rum and a little hint of woody cedar afterward.”

Dorie Greenspan (2009) “Have anything — oh, if only you could have everything — at Pierre Hermé, hands-down the best and most exciting patissier in Paris and no, I’m not impartial. If you’ve never had the Ispahan macaron — rose, raspberry and litchi — you must.”

David Lebovitz (2008) “I like Pierre Hermé very much. He’s a genius, and his stuff is gorgeous and the fellow deserves all the accolades that are bestowed upon him. He seems like a nice guy and his shops in Paris are swanky as all get-out.”

Additional Images

Pierre Hermé Pastry Paris Photo Meg Zimbeck

Pierre Hermé by Meg Zimbeck

sadaharu aoki photo meg zimbeck

Sadaharu Aoki

Master  pâtissier Sadaharu Aoki combines French techniques and Japanese flavors.

Practical information

Address: 35 rue de Vaugirard, 75006
Nearest transport: Saint-Placide (4)
Hours: Tuesday-Saturday 11am-7pm, Sunday 10am-6pm; Closed Monday
Telephone: 01 45 44 48 90
Website Facebook

Additional Locations

Address: 56 boulevard de Port Royal, 75005
Nearest transport: Les Gobelins (7)
Hours: Tuesday-Saturday 10am-7pm, Sunday 10am-6pm; Closed Monday
Telephone: 01 45 35 36 80

Address: 25 rue Pérignon, 75015
Nearest transport: Ségur (10)
Hours: Monday-Saturday 11am-7pm; Closed Sunday
Telephone: 01 43 06 02 71

Reviews of interest

Rosa Jackson (2012) “Japanese cake guru, Sadaharu Aoki, mixes flavours from the East with traditional French pastry ingredients to come up with some of the most surprising (and delicious) cakes in Paris.  For those less adventurous, his traditional mille-feuille (vanilla slice) and fraisier (strawberry cake) are perfection incarnate. Or if you fancy something new, try inventions like the Kimagure (choux pastry, vanilla cream, matcha and azuki beans); or the Saya (strawberry mousse with pistachio crème-brûlée and strawberry macaroon).”

Paris Pâtisseries (2011) “I was quick to grab a black sesame éclair (a classic!), but I also spotted a new entrant into la gamme – the Sudachi…It’s a mélange of lemon, mandarin orange and pine, quite acidic and 100% delightful. All the layers of gateau and crème were textbook excellence, as well.”

Dorie Greenspan (2010) “…the lovely young woman who sold me this ice cream sandwich at Patisserie Sadaharu Aoki.  The ice cream is my favorite Aoki flavor, black sesame, a marvel, and the cookie is a thin, not-very-sweet (which means perfect) chocolate sable (or shortbread).”

Gilles Pudlowski (2010) “Ses biscuits sont faussement simples et ses cakes, financiers, florentines, cookies, confitures « pur fruit » et sans sucre excessif, sont à fondre. Tout ce qu’il propose possède aussi bien le look moderne que la fibre japonaise donc légère. Et la magie n’est jamais absente de ses douces créations.”

Dorie Greenspan (2009) “Also new are these macarons a la rusk from Sadaharu Aoki.  They’re the shells that would normally be filled to make macarons, brushed with butter, sprinkled with sugar and baked again, so that they’re drier and crunchier than macarons.  In other words, they’re macaron biscotti. And they’re fun.”

Popeline cream puffs by Meg Zimbeck

Popelini

This bakery — named for the Italian cook who supposedly invented pâte à choux — sells only cream puffs. Tiny, adorable cream puffs.

Practical information

Address: 53 rue Debelleyme, 75003
Nearest transport: Filles du Calvaire (8)
Hours: Closed Monday
Telephone: 01 44 61 31 44
Website Facebook

Reviews of interest

Time Out (2012) “The sweet little mouthfuls with their creamy centres are decorated with Morello cherries or finished with lemon, caramel, pistachio. Allow €1.85 each, €11 for 6 and €21 for 12.”

T Magazine (2011) “On any given day, the choux are lined up in a half dozen flavors including dark chocolate, lemon praline, salted butter caramel, Madagascar vanilla and rose; some have an additional confit filling of passion fruit or raspberry.”

Caroline Mignot (2011) “Je dirais que c’est le genre de petites choses parfaites à dévorer sur le moment, en sortant de la boutique, tandis que la crème sort de tous les côtés..”

Paris Pâtisseries (2011) “…it’s a cute shop in a fun little neighborhood. However . . . the work isn’t where it could be. I purchased three rose-framboise, a violette, a caramel, a pistache and a vanille; they were all ok – better than average…”

Dorie Greenspan (2011) “…the spare new boutique is not much bigger than the puffs in the display case — and the puffs are petit.  Very. They’re also deeply flavorful — the creams are velvety, luxurious, really, and full-flavored.”

fauchonbyclotildedusoulier

Fauchon

One of the most recognizable gourmet food brands in the world, with a sprawling shop selling all manner of condiments, chocolates, plus a pâtisserie and café.

Practical information

Address: 24-30 place de la Madeleine, 75008
Nearest transport: Madeleine (8,12,14)
Hours: Monday-Saturday 8am-9pm
Telephone: 01 70 39 38 00
Website

Reviews of interest

Dorie Greenspan (2009) “Window-shop along the Faubourg Saint-Honore and finish with a fancifully decorated eclair at Fauchon.”

Camille Malmquist (2008) “They sell all kinds of gourmet products…But the real draw for me is, of course, the pastry…Overall, the caramel éclair is the sort of thing I would declare too sweet but then go on to gulp down the whole thing with ease.  The chocolate, on the other hand, had a filling of bittersweet chocolate pot de crème which was great…definitely not too sweet.”

Clotilde Dusoulier (2008) “I might note here that it is a bit of a pain to purchase things at Fauchon: you get in line to select your stuff, receive a ticket, cross the entire shop to get to the register and pay, and then come back to the original counter with a different ticket that proves you are not a thief, and are thus allowed to collect your goods and get the hell out of here.”

Tholoniat by Barbra Austin

Tholoniat

Pascal Guerreau now runs this longstanding bakery, pastry, and chocolate shop.

Practical information

Address: 47 rue Château d’Eau, 75010
Nearest transport: Château d’Eau (4)
Hours: Closed Monday
Telephone: 01 42 39 93 12

Reviews of interest

Time Out (2014) “This patisserie-cum-chocolate shop in any case has an old-fashioned rustic charm to it. No concessions to fashion or contemporary food trends (lovers of organic need not apply); at Tholoniat, the action happens in the kitchen, whence impossibly crisp baguettes and tongu-tinglingly tasty confectionery are churned out on a daily basis.”

Barbra Austin (2010) “Pascal Guerreau’s mille-feuille at Tholoniat rivals the one at Jacques Genin… Guerreau recognizes that a mille-feuille is really best made just before serving… Delicate, buttery, light as air. Go see for yourself.”

Gaudard by Meg Zimbeck

Sébastien Gaudard

Sébastien Gaudard, formerly of Delicabar — has taken over this longstanding rue des Martyrs pâtisserie, where he’s sticking with the classics.

Practical information

Address: 22 rue des Martyrs, 75009
Nearest transport: Notre Dame de Lorette (12)
Hours: Tuesday-Friday, 10am-8pm; Saturday, 9am-8pm; Sunday, 9am-2pm; closed Monday
Telephone: 01 71 18 24 70
Website

Reviews of interest

François-Régis Gaudry – L’Express (2012) “Son projet est aussi modeste qu’ambitieux : redonner vie aux gâteaux Vieille France, aux entremets Trente Glorieuses, à tous ces desserts qui l’ont fait saliver dans la boulangerie-pâtisserie de ses parents : les puits d’amour, le paris-brest, le mussipontain…”

via lecureuil.fr

Lecureuil

This colorful pâtisserie puts a playful modern spin on the classics.

Practical information

Address: 96 rue de Lévis, 75017
Nearest transport: Malesherbes (3)
Hours: Tuesday-Saturday 9am-8pm
Telephone: 01 42 27 28 27
Website

Reviews of interest

Raids Patisseries (2011) “Ce qui est remarquable dans les gâteaux de l’Ecureuil, ce sont les chouettes présentations, simple en apparence, mais innovantes, ludiques, et très soignée. Concernant la boutique, les prix sont sages, et l’accueil attentionné, ce qui mérite d’être mentionné.”

Gilles Pudlowski (2010) “Il est le grand pâtissier méconnu de Paris… ont fait d’une échoppe discrète un temple précieux de la pâtisserie moderne. Si le lieu est petit, le talent est grand. Qui pousse à créer des nouveautés sans oublier les bases de la tradition. Des magnifiques éclairs, au « top » du genre, avec leur fine pellicule de chocolat, leur délicate pâte à choux, leur crème exquise, chocolat/café ou vanille/framboise. Divin!”

lapatisserielignac

La Pâtisserie by Cyril Lignac

Across from his bistro Le Chardenoux, media-loving chef Cyril Lignac now has a pâtisserie in his roster.

Practical information

Address: 24 rue Paul Bert, 75011
Nearest transport: Faidherbe – Chaligny (8) or Charonne (9)
Hours: Tuesday-Sunday, 7am-8pm; closed Monday
Telephone: 01 43 72 74 88
Website

Additional locations

Address: 2 rue de Chaillot, 75016
Nearest transport: Alma-Marceau (9)
Hours: Closed Tuesdays; Open Monday and Wednesday-Saturday from 7:30am-8pm
Telephone: 01 47 20 64 51

Reviews of interest

François-Régis Gaudry – L’Express (2012) “…la tarte aux framboises  de la Pâtisserie by Cyril Lignac,…ce fut un régal à l’unanimité…. En bouche, tout se mélange dans une harmonie parfaite…”

David Lebovitz (2012) “…excellent croissants…beautifully crisp slender baguettes…The tarte citron looks like a tasty puzzle, with carefully-piped dollops of lemon custard topped with little disks of lemony sugar. Éclairs are stuffed with gianduja, a mixture of dark milk chocolate and hazelnut cream, and macarons get dusted with fine crumbs of Speculoos…”

Laduree Patisserie Photo Sunfoxs Flickr (Sunny Ripert)

Ladurée

The grande dame of Paris pâtisseries, and where Macaron Mania began.

Practical information

Address: 16 rue Royale, 75008
Nearest transport: Madeleine (8, 12, 14)
Hours: Monday-Thursday 8:30am-7:30pm, Friday-Saturday 8:30am-8pm, Sunday and Holidays 10am-7pm
Telephone: 01 42 60 21 79
Website

Additional Locations

Address: 75 avenue des Champs Elysées, 75008
Nearest transport: George V (1)
Hours: Monday-Friday 7:30am-11:30pm, Saturday 8:30am-12:30am, Sunday 8:30am-11:30pm
Telephone: 01 40 75 08 75

Address: 64 boulevard Haussmann, 75009
Nearest transport: Havre-Caumartin (3, 9)
Hours: Monday-Wednesday & Friday-Saturday 9:30am-8pm, Thursday 9:30am-10pm; Closed Sunday
Telephone: 01 42 82 40 10

Address: 21 Rue Bonaparte, 75006
Nearest transport: Saint-Germain-des-Prés (4)
Hours: Monday-Friday 8:30am-7:30pm, Saturday 8:30am-8:30pm, Sunday and Holidays 10am-7:30pm
Telephone: 01 44 07 64 87

Address: 3 rue Lincoln, 75008
Nearest transport: George V (1)
Hours: Monday-Friday 9am-11:30pm, Saturday-Sunday 10-1:30am
Telephone: 01 40 75 08 75

Address: 14 rue de Castiglione, 75001
Nearest transport: Tuileries (1), Concorde (1,8)
Hours: Monday-Friday 10am-7:30pm, Saturday 9:30am-7:30pm; Closed Sunday
Telephone: 01 42 60 86 92

Reviews of interest

Time Out (2012) “While you bask in the warm glow of bygone wealth, indulge in tea, pastries (the pistachio pain au chocolat is heavenly) and, above all, the hot chocolate. It’s a rich, bitter, velvety tar that will leave you in the requisite stupor for any lazy afternoon.”

Le Figaro (2011) Ranked #4 in their test of the city’s best strawberry tarts.

David Lebovitz (2010) “…something in me refuses to believe that a solid company that was proud of what they offer would be so unwelcoming to visitors. It’s truly sad when one of the great classic pastry shops of Paris discourages customers and guests…..at this point, I’ve crossed Ladurée off my list.”

Camille Malmquist (2008) “We were disappointed with the réligieuse…Surely a pastry institution such as Ladurée can put out something better than this….And they do: the St. Honoré.  Good puff pastry base, copious diplomat cream nestled between tiny filled choux puffs, topped off with a generous amount of whipped cream and toasted almonds for good measure.  But wait!  The best part!  The caramel holding it all together was still crunchy!”

David Lebovitz (2007) “Yes, everyone comes here for the macarons, which are justly famous. So much so, in fact, that Ladurée sells an astounding 12,000 per day. But it’s too bad the morning pastries get overlooked in the macaron madness.”

La Bague de Kenza by Barbra Austin

La Bague de Kenza

Make a pot of mint tea or strong black coffee and bite into these fragrant, sticky-sweet Algerian pastries.

Practical information

Address: 106 rue Saint Maur, 75011
Nearest transport: Parmentier (3)
Hours: Every day 9am-10pm
Telephone: 01 43 14 93 15

Additional locations

Address: 233 rue de la Convention, 75015
Nearest transport: Convention (12)
Telephone: 01 42 50 02 97

Address: 70 rue de Turbigo, 75003
Nearest transport: Temple
Telephone: 01 44 61 06 39

Address: 173 rue du Faubourg St-Antoine, 75012
Nearest transport: Faidherbe-Chaligny
Hours: Monday-Thursday 11am-8pm, Friday 1:30pm-9pm, Saturday 10am-9pm, Sunday 10am-8pm
Telephone: 01 43 41 47 02

Address: 31 rue Linné, 75005
Nearest transport: Jussieu (7,10)
Telephone: 01 45 87 02 04

Address: 136 rue Saint Honoré, 75001
Nearest transport: Louvre-Rivoli (1)
Hours: Saturday-Thursday 10am-8pm, Friday 2:30pm-8:00pm
Telephone: 01 42 86 85 23

Reviews of interest

Barbra Austin (2009) “Sticky honey, rich nuts, the crunch of semolina, the perfume of orange and roses, chewy dates, rose:  These are the themes upon which the the variations of Algerian sweets are built.  And they are sweet:  The honey in some of them is dizzying, toothache-inducing. I mean that in a good way.”

Caroline Mignot (2009) “…je pense que cela fera plaisir aux amateurs voisins. A savoir aussi, on peut commander un couscous (pour 6 personnes minimum) ou un tajine à emporter. On retrouve toujours ces galettes salées à dévorer et bien sûr ces étages de pâtisseries algériennes.”

Clotilde Dusoulier (2006) “It’s okay not to know the names of all (or any) of the little guys: the staff often caters to novices, so you can just smile and point, or ask for an assortment… their confections show a subtlety and balance that clearly set them apart from the cloying, oily specimens one occasionally comes across. And because the shop is renowned and popular, their turnover is high and their selection correspondingly fresh.”

Pain de Sucre by Meg Zimbeck

Pain de Sucre

At this wild pâtisserie/boulangerie, you’ll find multicolored marshmallows, square-shaped tarts, and a baba that receives its dose of rum from a hypodermic needle.

 An absolute favorite

Practical information

Address: 14 rue Rambuteau, 75003
Nearest transport: Rambuteau (11)
Hours: Thursday-Monday 10am-8pm; Closed Tuesday and Wednesday
Telephone: 01 45 74 68 92
Website

Reviews of interest

Caroline Mignot (2013) “Pain de Sucre est dorénavant divisé en deux parties : une boutique boulangerie/traiteur et une boutique pâtisserie/confiserie. Les créations salées font penser à de la pâtisserie délicate et créative mais version salée, comme cette incroyable tarte aux tomates cerise qui me fait baver devant la vitrine.”

Dorie Greenspan (2010) “…then along the rue Rambuteau, which means only one thing to me: Pain de Sucre, the matchbox-size patisserie with the lovely square tarts, luscious marshmallows and breads chockful of things like nuts and fruits and grain and seeds.”

Braden Perkins (2010) “Pastry chefs and Pierre Gagnaire alums Didier Mathray and Nathalie Robert have become the square tart and marshmallow mavens of the 3rd. Chocolate covered marshmallows on a stick and individual baba au rhums stabbed with a rum filled plastic syringe are both fantastic as are the mint macaroons.”

Clotilde Dusoulier (2008) “Rarely am I disappointed, but I do have to mention that one recent time when I bought an assortment from Pain de Sucre and got mostly weirdo flavors nobody in their right mind would want in their marshmallows — I’m talking chicory and whiskey, angelique, or saffron and chili pepper. I mean, really, I’m as open-minded as the next person, but what’s next…”

Clotilde Dusoulier (2005) “…a new and very promising pastry shop…They have a striking selection of creative tartlets and pastries and desserts in glasses, I have heard great things about their brioche, and they have the most tempting stuffed bread rolls that look like pains au chocolat, only savory.”

Bread & Roses cafe in Paris | parisbymouth.com

Bread & Roses

An English-accented bakery, lunch spot and tea salon featuring fresh tarts (savory and sweet), sandwiches, and lively salads, plus flaky scones, serious cheesecake, and a few grocery items.

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un dimanche a paris photo facebook

Un Dimanche à Paris

This chocolatier and pâtisserie is run by Pierre Cluizel of the renowned chocolate-making family. The chocolate theme continues in the attached restaurant and cocktail lounge.

Practical information

Address: 4-6-8 cour du Commerce St. André, 75006
Nearest transport: Odéon (4, 10)
Hours: Open every day
Telephone: 01 56 81 18 18
Website Facebook

Reviews of interest

Forrest Collins (2011) “All of their cocktails include chocolate and are served slightly warmer than usual to allow appreciation of its flavor in the drink… Mikael determines customers’ likes and dislikes to create custom cocktails based on their tastes…an interesting deviation from the standard cocktail fare for sophisticated sippers with a sweet tooth.”

Paris Pâtisseries (2011) “I’ve grown a little addicted to Un Dimanche à Paris…get yourself a Choux Pistache. It’s creamy. It’s fruity. It’s delicious.”

David Lebovitz (2011) “The line up of little pastries were lovely. A small, gooey chocolate disk topped with a moist puddle of ganache, a petit éclair filled with chocolate, a pistachio macaron (made by someone a little too enthusiastic with the food coloring), and a perfect, tangy little lemon tartlet topped with a kiss of crunchy meringue.”

François Simon (2011) “Le brunch à 35 euros. Sur la carte, il est drôlement attrayant avec un ruissellement de pâtisseries (madeleine, éclair, gâteau au chocolat), de pains, de yaourt, jus de fruit, boisson chaude et omelette au saumon mariné…En fait…C’est un brunch pour lilliputien avec ces fameuses séquences allusives propres à la gastronomie. Le désir par le manque, l’attirance de l’absence, c’est un genre.”

Photo via Un Dimanche à Paris’ Facebook

Café Pouchkine by Café Pouchkine

Café Pouchkine

The French pastries at this salon de thé in the Printemps department store have a Russian accent. They serve an excellent super rich hot chocolate, too.

Practical information

Address: Printemps department store, 64 boulevard Haussmann, 75009
Nearest transport: Havre-Caumartin (3, 9)
Hours: Monday-Saturday 9:45 a.m. – 8 p.m. (10 p.m. Thursday). Closed Sunday.
Telephone: 01 42 82 43 31
Website

Additional Locations

Address: 2 rue des Francs-Bourgeois, 75003
Nearest transport: Chemin Vert (8)
Hours: Open every day

Reviews of interest

Time Out (2013) “Le Café Pouchkine propose un excellent choix de petits plaisirs sucrés créés par le chef Emmanuel Ryon, meilleur ouvrier de France et champion du monde de pâtisserie… un chocolat chaud comme on n’en boit plus !”

David Lebovitz (2011) “Russian ingredients in uptakes on classic French pastries…looking at everything is almost as good – or even better – than tasting some of these beautiful pastries.”

Paris Pâtisseries (2011) “…one of the greatest patisserie lineups in the city…There are flavor pairings and ingredients you won’t find anywhere else, and there are even entire pastries/viennoiseries you’d probably find nowhere else west of the old Eastern Bloc.”

Thierry Richard (2011) “A mon avis, largement à la hauteur d’un Pierre Hermé ou d’un Conticini. Amoureux(ses) des douceurs, vous ne pouvez plus ignorer cette adresse qui va, j’en suis sûr, devenir un must parisien.”

Le Figaro (2011) “Cinq sortes de thé en sachet, le minimum variétal ! En revanche, pas moins de 26 pâtisseries franco-russes aux noms évocateurs…Ainsi la charloka (6,20 €), habile composition à base de génoise, poires et coings, malheureusement flinguée par un séjour prolongé en zone froide.”

Hugo&Victor Pastry Paris Photo Hugo & Victor website

Hugo & Victor

Pastry chef Hugues Pouget gives classic and seasonal flavors dueling personalities – the innovative Hugo and more classic Victor – in this sleek boutique. Macarons, chocolates, and breakfast treats are on offer, too.

Practical information

Address: 40 boulevard Raspail, 75007
Nearest transport: Sèvres – Babylone (10, 12)
Hours: Monday-Friday 8am-8pm, Saturday 9am-8pm, Sunday 9am-1:30pm
Telephone: 01 44 39 97 73
Website

Additional locations

Address: 7 rue Gomboust, 75001
Nearest transport: Pyramides (7, 14)
Telephone: 01 42 96 10 20

Reviews of interest

Le Figaro (2011) Ranked #5 in their test of the city’s best strawberry tarts.

Dorie Greenspan (2010) “…there are the chocolates, which are packaged in boxes that look like Moleskin notebooks– the boxes were my favorite things in the shop…Now here’s the surprise: the plain-Jane sweets that were just laid out on a table in a completely unfussy way were terrific!  Perfect, really.”

Caroline Mignot (2010) “Toujours est-il que Hugo & Victor…m’a fait une belle impression…Le concept sent bon la création, les saveurs de saison et la cohérence dans le parti pris.”

Thierry Richard (2010) ” Les gâteaux exposés dans des vitrines individuelles comme des vases Ming…Mais stérilise un peu l’envie aussi…Et le plaisir est là : superbes mille feuilles d’un croustillant extrême (au caramel, à l’ananas rôti), onctueuse mousse de vanille sur un biscuit aux graines de tournesol…”

Patisserie des Reves Paris bakery photo Meg Zimbeck

La Pâtisserie des Rêves

A hit since it opened in 2009, this modern and playful pastry shop from Philippe Conticini has won raves for its Paris-Brest. The rue du Bac location is take-away only, but in the 16th you’ll find a full-service tea salon with outdoor seating.

 An absolute favorite

Practical information

Address: 93 rue du Bac, 75007
Nearest transport: Rue du Bac (12)
Hours: Tuesday-Saturday 9am-8pm, Sunday 9am-4pm
Telephone: 01 42 84 00 82
Website Facebook

Additional locations

Address: 111 rue de Longchamp, 75016
Nearest transport: Rue de la Pompe (9)
Hours: Tuesday-Sunday 8am-8pm; Closed Monday
Telephone: 01 47 04 00 24

Address: 19 rue Poncelet, 75017
Nearest transport: Ternes (2)
Hours: Tuesday-Friday 10am-7:30pm; Saturday 9am-7:30; Sunday 9am-6pm; Closed Monday
Telephone: 01 42 67 71 79

Address: 12 rue Linois, 75015 (inside Centre Commerciale Beaugrenelle)
Nearest transport: Charles Michel (10)
Hours: Open every day
Telephone: 01 45 77 27 49

Reviews of interest

Travel + Leisure (2013) “Offering a unique, yet still Parisian, take on pastries…The tarte Tatin, an upside-down fruit confection, is among the most popular sellers.”

Time Out (2012) “The Saint-Honoré for example (a circular puff-pastry delight filled with whipped cream and caramelised sugar) is rectangular so that you can cut it into slices; the famous Paris-Brest (a praline cream éclair) comes with a runny praline centre; and his Mille-Feuille (vanilla slice) is particularly heavy on the vanilla.”

Dorie Greenspan (2011) “I’d pilgrimage out again for these treats…the gateau Saint-Honoré…was not just gorgeous, but luxuriously delicious.”

Gilles Pudlowski (2011) “Le lieu, genre galerie moderne zen, jouant le design néo années 1960 et joliment prolongée d’une  terrasse dégustation sur l’arrière a le chic 16e… On a le loisir ici de jauger et de goûter à loisir les exquis Paris-Brest, l’éclair au café fort, l’épatant saint-honoré…”

Bruno Verjus (2009) “…une boutique élégante, précieuse et subtile…”

Dorie Greenspan (2009) “The look of the shop is ultra modern, even space-age-ish…It’s stunning and also a bit disconcerting. The eclair didn’t win me over — I thought its pretty chocolate wrapper made the pate-a-choux soggy, but I did like the chocolate mousse interior. The Tarte Tatin, on the other hand, was a winner, even if there was nothing about it that was true to the original.”

Barbra Austin (2009) “I will happily admit to having been won over by the apple tart with crumbly topping, and the espresso powered coffee éclair. The tart a l’orange will please creamsicle lovers (if not me), and those who like their classics reconstructed will love the amber block of apples on the tarte tatin and the rearranged St. Honoré. The thing that will bring me back, though, is the Paris-Brest.”