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The chef-pâtissier Tal Spiegel is putting his extensive shoe collection to work by pounding the pavement in search of beautiful pastries for his Instagram account Desserted_in_Paris. This redness is so pretty and calm, so today I eat this BAbylone by @angelina_paris Almond biscuit with vanilla
This Meilleur Ouvrier de France has two boutiques in Montmartre.
Baker Gontran Cherrier is making some of the most interesting breads in Paris, including a rye loaf with miso.
Head baker Djibril Bodian won the 2010 Grand Prix de la Baguette.
Some cakes, some bread: This boulangerie/pâtisserie makes some of the best in Paris.
“Gana” is founder Bernard Ganachaud, who won the “Meilleur Ouvrier de la France” title in 1979. This bakery was opened by his daughters in 1989.
A jewel box of a pâtisserie, just off of rue Mouffetard.
This charming patisserie near Parc Monceau is run by Miyuki Watanabe, who worked with Gerard 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.
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. His revered pâtisserie (lemon tarts, eclairs…) is temporarily on hold.
This bakery, known for its excellent baguettes, also makes a fine range of pastries, including what Gilles Pudlowski calls the best baba in Paris.
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.
Stohrer is the oldest pastry shop in Paris, and the birthplace of the Baba au Rhum.
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.
This historic traiteur and patisserie invented the oft-imitated Opera Cake.
Join the hushed masses who queue worship at the altar of pastry demigod Pierre Hermé. Tarts, cakes, chocolates, ice cream and, of course, macarons.
Master pâtissier Sadaharu Aoki combines French techniques and Japanese flavors.
This bakery — named for the Italian cook who supposedly invented pâte à choux — sells only cream puffs. Tiny, adorable cream puffs.
One of the most recognizeable gourmet food brands in the world, with a sprawling shop selling all manner of condiments, chocolates, plus a pâtisserie and café.
Pascal Guerreau now runs this longstanding bakery, pastry, and chocolate shop.
Sebastien Gaudard, formerly of Delicabar — has taken over this longstanding rue des Martyrs pâtisserie, where he’s sticking with the classics.
This colorful pâtisserie puts a playful modern spin on the classics.
Across from his bistro Le Chardenoux, media-loving chef Cyril Lignac now has a pâtisserie/boulangerie in his roster.
The grande dame of Paris pâtisseries, and where Macaron Mania began.
Make a pot of mint tea or strong black coffee and bite into these fragrant, sticky-sweet Algerian pastries.
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.
This chocolatier and pâtisserie is run by Pierre Cluizel of the renowned chocolate-making family.
Nineteenth century Russian nobles spoke French, but the French pastries at this salon de thé in the Printemps department store have a Russian accent.
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.