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… Read More »La Chocolaterie Cyril Lignac
Christophe Vasseur’s breads are worth crossing town for, and many people do.
Address: 88, rue des Martyrs, 75018Hours: Open Tuesday-Wednesday and Friday-Sunday 7am-7pm. Closed Monday & Thursday.Telephone: +33 1 42 23 62 81Website / 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… Read More »Pain Pain
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
Address: 85 bis rue de Charenton, 75012Hours: Open Thursday-Tuesday 7am-6pm. Closed Wednesday.Telephone: +33 1 43 07 75 21Website / Facebook / Instagram Boulangerie Bo won 3rd place in our Five Great Paris-Brest competition. In Other Words Table à Découvert (2016) “Quand j’ai eu fini, la première chose que j’ai pensé, ça a été : c’est peut-être mieux que la Boulangerie Bo soit un peu loin. Les prix, comme je vous l’ai déjà dit, sont bien raisonnables, gâteaux à moins de 4… Read More »Boulangerie Bo
Address: 39, rue de la Croix Nivert, 75015Hours: Open Thursday-Tuesday 6:30am-8:30pm. Closed Wednesday.Telephone: +33 1 47 83 30 10Facebook This bakery came in fourth place in our Five Great Paris-Brest competition. In Other Words 1st prize in the Paris-Brest Trophée de la Meilleure Pâtisserie Francilienne 2015.
Practical information Address: 200 rue Saint-Jacques, 75005 Nearest transport: Luxembourg (RER B), Place Monge (7) Hours: Closed Monday & Tuesday Telephone: 01 43 07 77 59 Website Facebook Reviews of interest 5th place in our Five Great Paris-Brest competition Table à Découvert (2015) “Voici le Paris-Brest de la maison. Gargantuesque, défiant les lois de la nature en dose de praliné, il n’est pas à mettre dans toutes les bouches tant il est copieux. Une pâte à chou fraîche, des éclats de… Read More »Sébastien Dégardin
Some cakes, some bread: This boulangerie/pâtisserie makes some of the best in Paris.
This unassuming bakery and pastry shop offers Viennese specialties like sachertorte and strudel, but is also known for its extra-bitter chocolat chaud.
This charming patisserie near Parc Monceau is run by Miyuki Watanabe, who worked with Gerard Mulot.
Here you’ll find all of our bakery and pastry listings, organized by arrondissement. Some of them do only pastry, some do only bread, but most do both. Click on the name for more information. 75001 Angelina Eric Kayser Hugo & Victor Jean-Paul Hévin Julien La Bague de Kenza Pierre Hermé 75002 Eric Kayser Gaetan Romp Régis Colin Stohrer 75003 Café Pouchkine Gerard Mulot Jacques Genin La Bague de Kenza Maison Plisson Meert Pain de Sucre Poilane Popelini Profiterole Chérie Tout… Read More »Our Guide to Bakeries & Pastry Shops
This upper Marais bakery has an award-winning baguette, but Benjamin Turquier’s schwarzbrot has won praise, too.
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.
A stylish new pâtisserie and boulangerie from Benoît Castel serving sandwiches, salads, stuffed savory breads and more. The “bobo au rhum” is very aptly named for the neighborhood.
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.
Many people believe that this aging tea salon and pâtisserie serves the best chocolat chaud in Paris, but Angelina is also known for its Mont Blanc and other pastries.
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.
A charming, sliver of a shop, peddling prettily packaged Portuguese products, and pasteis de nata – the classic egg tarts found in Lisbon.
The specialty at this Lille import are the “Merveilleux” — mounds of crisp meringue enrobed by whipped cream.
Sebastien Gaudard, formerly of Delicabar — has taken over this longstanding rue des Martyrs pâtisserie, where he’s sticking with the classics.
Éclair works of art in fancy flavors (and a few truffles too).
Baker Laurent Duchêne is a M.O.F. — Meilleur Ouvrier de France. Figaroscope thinks his financier is one of the best in town.
Across from his bistro Le Chardenoux, media-loving chef Cyril Lignac now has a pâtisserie in his roster.
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.
Fabrice Le Bourdat makes some of the most beautiful — and acclaimed — desserts, viennoisserie, and breads in Paris.
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.
A beautiful pastry shop and tea salon, with privileged locations at Trocadero and the Place des Vosges.
This ornate pastry shop has a long legacy in Lille dating back to 1761. Their thin waffle cookies stuffed with a variety of creams have only been available in Paris since 2010, however.
Antonio Teixeira won first prize in the 2014 and 1998 Grand Prix de la Baguette. He’ll be keeping the Elysées Palace in bread all year long. His pastries have won multiple prizes, too.
One of the great bakeries of Paris, and not a baguette to be found.