Tag Archives: pastry

verrines christophe michelak via FB |parisbymouth.com

Pâtisserie Christophe Michalak

We have not yet reviewed this bakery, but you’ll find practical information about location and hours on this page, along with links to other reviews. Feel free to share your own opinion in the comments.

Tal Spiegel Desserted

Desserted in Paris

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

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A La Flûte Gana

“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.

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.

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. His revered pâtisserie (lemon tarts, eclairs…) is temporarily on hold.

Jean-Pierre Cohier

This bakery, known for its excellent baguettes, also makes a fine range of pastries, including what Gilles Pudlowski calls the best baba in Paris.

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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.

Popelini

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

Fauchon

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.

Sébastien Gaudard

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

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.

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.