Paris Pastry Shops


I’m often asked “What are the best pastry shops in Paris?” which is a tough question. There are over a thousand bakeries in Paris and it’s hard to whittle them down to just a handful. Each bakery has its own personality, often reflecting the neighborhood it’s located in. Pastry shops on the swanky Left Bank and Marais area will be more upscale, due to the more affluent clientele and visitors to the city, whereas in the outer arrondissements (often referred to as the “double-digit” arrondissements), bakeries cater more to locals, and the shops will be more “neighborhood-oriented.” However Paris is evolving and many young pastry chefs are opening shops in the outer arrondissements, due to gentler rents, so I’ve included favorites from across the city.

现在有许多面包店和巧克力店有多个地址。I’ve listed the main ones below the descriptions, but check their websites for other locations in Paris. (Tip: Many of my favorite pastry shops have opened on theRue de Bac, in the 7th, adjacent toLa Grande Épiceriefood department store, so if you’re pressed for time or want to visit a lot of pastry shop in one fell swoop, you should head over there. The Rue de Bretagne in the Marais has become another concentrated nest of famous pastry and chocolate addresses.) For places I’ve written more extensively about on the site, I’ve linked to those posts at the end of the description.

请注意,地址和hours are subject to change so it’s best to check the websites for shops and bakeries to get the most up-to-date information. Also note that many, but not all, are closed during August.


Fouquet

One of the oldest confectionery shops in Paris, founded in 1852, the chocolates at Fouquet are squarely in the style ofà l’ancienne。这意味着黑巧克力是用来穿with fillings of ground caramelized nuts, and ganache centers that focus less on cream, more on bittersweet chocolate. The pâtes des fruits (fruit jellies) are at the top of my list of the best in Paris, and I’m addicted to the crunchyCroquants, dark chocolate-enrobed spice cookies, as well as their housemade marshmallows. The vintage jars filled with hard candies, caramels, and fondants are all made in the kitchen behind the shop in the rue Lafitte location, and the vinegars and rum punch are brewed up downstairs in ancient caves. (More onFouquet。)

Fouquet
23 Rue François 1er (8th)
Tél: 01 47 23 30 36
Métro: Franklin D. Roosevelt
and
36, rue Laffitte (9th)
Métro:Grands Boulevards或Notre-Dame-De-Lorette


Yann Couvreur

One of the newest stars on the Paris pastry scene, you’ll find people hanging around the counter of the Avenue Parmentier location, nibbling on a pistachio-chocolate roulé in the morning (they open at 8am), or a Coffee-Star Anise éclair in the afternoon. The buckwheat Kouign amann could be a bit moister, but the picture-perfect pastries are worth crossing town for, especially the stylish éclairs, fashioned into rectangles, flavored with caramel or tonka beans. Especially good are the lemon tartlets and the Merveilleux, small, round cakes layered with meringue, ganache and glazed with a slick of dark chocolate.

Yann Couvreur
137 Avenue Parmintier(10th)
没有电话
Métro: Goncourt
and
23 bis街乐观(4日)
Métro:圣保罗


Vandermeersch.

Why am I asking you to trek out to the Porte Dorée, at the edge of Paris? You’ll thank me when you take your first bite of their outstanding Kougelhof, a yeasted Alsatian cake like you’ve never had before. Baked in traditional fluted molds, the buttery cakes are bathed in liqueur syrup and rolled in crunchy sugar when they’re hot out of the oven. Breads are superb, especially Stéphan Vandermeersch’s疼痛ratique,sold by the slab, and Bostock, the baker’s favorite (because it uses it unsold brioche) gets smeared with almond baked and baked until golden brown. (More onVandermeersch.。)

Vandermeersch.
278, avenue Daumesnil, (12th)
Tél: 01 43 47 21 66
Métro: Porte Dorée


Du Pain et des Idées

Christophe Vasseur ramped up the Paris bread scene, putting bread back in the spotlight for a new, younger generation with hisPain des amis,在巨大的板坯中烤的丰盛的大面包,然后切成矩形。我是拼写面包的粉丝,只在某些日子里可用。(我似乎从来没有记得哪一个,所以我经常想念他们。)我找到了他们的escargotpastries (Danish-style spirals) rather sweet; his extra-crispy croissants andchocolatines(chocolate croissants) are more in line with my tastes. The little snack-breads by the cashier make a great savory bite in the afternoon, filled with everything from prunes and feta, to Mimolette and smoked bacon. There’s usually a line nowadays as it’s become a popular address. If you need to be revived after the wait, head over toHolybelly对于巴黎的一些最好的咖啡(和食物)。(更多关于Du Pain et des Idées。)

Du Pain et des Idées
34 rue Yves Toudic(10th)
Tél: 01 42 40 44 52
Métro: Jacques Bonsergent


Pierre Hermé

No one would dispute that Pierre Hermé could be called the father of modern French pastry. Not since Gaston Lenôtre has anyone done more to make French pastry more visible, and relevant, than Chef Hermé. Combining unique flavors, like white truffles and hazelnuts, chocolate and foie gras, or his most famous, Ispahan, an exotic blend of lychee, raspberry and rose, you’ll find such unique combinations in his iconic macarons and other pastries. He can ever make vanilla taste like something altogether new in hisTarte Infiniment Vanille。The2000 Feuillesis a double-decker Napolean made up for two thousand layers of puff pastry, rather than the usualmillefeuille, or “1000 layers.” If you splurge on the towering milk chocolate cherry cake (for €95), they’ll put it in a special box, and many customers leave with a box of Korova cookies, dark chocolate cookies with a touch of fleur de sel. Don’t miss the morning pastries, especially the Kouign amann and yeasty Kugelhof, discreetly located in the back of the shop.

Pierre Hermé
72 Rue Bonaparte (6th)
Tél:01 43 54 47 77
Métro: Saint-Sulpice


Poilâne

当人们曾经问我为什么我搬到巴黎时,我的答案是“,接近Poilâne”。这个心爱的面包店中没有任何东西,我不喜欢,从丰盛的黑麦葡萄干卷到着名painPoilâne. Founded in 1932, the breads at this Left Bank stalwart are still baked in a wood oven underneath the shop. (The oven heats the entire building in the winter.) The simple apple tarts, layers of flaky pastry with softly cooked apples in the center and crunchy brown sugar on top, are the best in town.Punitionsare “punishments,” crisp shortbread cookies (黑貂皮) sold by the bag, which people come from all over Paris – and the rest of the world – to pick up. (More onPoilâne。)

Poilâne
8 Rue du Cherche-Midi (6th)
Tél:01 45 48 42 59
Métro: Sèvres – Babylone


Jean-Charles Rochoux

这将是一个挑战先生Rochoux branch out, because he oversees everything that comes out of the kitchen under his little shop, just off the bustling rue de Rennes. He is the master of chocolate, as evidenced by sculptures on shelves around the shop, crafted of pure chocolate. But his contemporary confections tempt all of the customers, including me. The liqueur-filled chocolates (especially the chocolates filled with Chartreuse) must be eaten in one quick bite, but take time to savor the gianduja-dipped almonds, square pavé-like truffles, and不要离开without treating yourself to a jar of hishazelnut praline paste。(更多关于Jean-Charles Rochoux。)

Jean-Charles Rochoux
16 Rue d’Assas (6th)
Tél: 01 42 84 29 45
Métro:rennes.


Bague de Kenza

North African pastries might not be on the top of your list of sweets to try in Paris, but Bague de Kenza will change your mind. Fresh nuts and real honey are used in their pastries, which focus less on sugar, and more on the quality of the ingredients, such as nuts and almond paste. It’s hard to choose from the delicate, refined pastries piled up (which is quite a sight!) – the Cornes de Gazelle and Baklava go perfectly with a glass of fresh mint tea, which is offered in some of their shops, although I like the cigar-like pastries rolled in sesame seeds and thecornetsof pistachio. Most pastries aren’t labeled or have descriptions that don’t quite let you know what’s in them, so best just to choose a small assortment, or ask for advice.

Bague de Kenza
106,Rue Saint-Maur(11th)
Tél: 01 43 14 93 15
Métro:Fidherbe Chaligny


Le Chocolate Alain Ducasse

The first bean-to-bar chocolate shop in Paris is the work of famed chef Alain Ducasse and chocolatier Nicolas Berger. The single-origin bars showcase the beans, but the praline filled bars are the ones that make me swoon. Delicious individual chocolates come filled with ground salted peanuts and Sicilian pistachios. Most creative flavors include raspberry and peppery Piment d’Espelette, coconut-passion fruit, and a sensational creamy-smooth caramel mousse. (More onLe Chocolat Alain Ducasse。)

Le Chocolat Alain Ducasse
40 Rue de la Roquette (11th)
Tél:01 48 05 82 86
Métro:Bastille.
and
26 rue Saint-Benoît (6th)
Tél:01 45 48 87 89
Métro: Saint-Germain-des-Prés


La Maison du Chocolat

La Maison du Chocolate is “the” classic Parisian chocolate shop, the place where ganache-based chocolates were perfected. Be on the lookout for Zagora, infused with fresh mint, Smyrna, a slim rectangle stuffed with rum-soaked raisins, and my absolute favorite – Rigoletto Noir, a thin layer of dark chocolate enrobing airy layer whipped caramelized butter mousse. Some of the shops have chocolate salons where you can have a hot chocolate during the chilly winter months, and sip cold chocolate frappé (and lap up some ice cream) in the sweltering summer. (More onLa Maison du Chocolat。)

La Maison du Chocolat
225 rue du Faubourg Saint-Honoré (8th)
Tél: 01 42 27 39 44
Métro: Ternes


雅克出生因

一个真正的完美主义者,一口雅克的黄油焦糖会让你同意,他们是世界上最好的,最完美的焦糖。他们保留了纯法国黄油的味道,而激情的水果芒果让我感到惊讶我的最爱,虽然是nature焦糖(平原),也没有懒散。选择巧克力的光滑选择包括薄荷注入的Ganache,栗子蜂蜜和罗勒。茶具提供超大杯热巧克力和秩序的个体糕点,以前可用于去,但现在只能在沙龙上使用。(或通过特殊订单,去。)他们经常变化,但巴黎 - 布雷斯特是我在巴黎最喜欢的糕点,可以提前订购,并挑选在其他地方享受。(更多关于雅克出生因。)

雅克出生因
133 Rue de Turenne (3rd)
Tél: 01 45 77 29 01
Métro: Oberkampf or Filles du Calvaire


Chambelland

When I heard that Chambelland was opening, I didn’t know if Paris was ready for a gluten-free bakery, but they quickly became popular (with me as well) for their outstanding pastries that use rice and buckwheat flours at their own mill. Even if you do eat gluten, this is a worthwhile stop. Their lemon tart is perhaps my favorite in the city, with a drift of meringue over a layer of tangy lemon custard in a remarkably flaky pastry crust. Lunch is served in their light-filled café with salads and sandwiches featuring their now-famous bread. I’m very fond of their multigrain loaf, riddled with seeds, giving the slices a pleasing crunch that will satisfy anyone, gluten-free or not. (More onChambelland。)

Chambelland
14 rue Ternaux (11th)
Tél: 01 43 55 07 30
Métro: Parmentier or Oberkampf


Des Gâteaux et du Pain

Pastry chef Claire Damon, who previously worked with Pierre Hermé, shows off her own talents at this sleek shop devoted to “cakes and bread.” Breads include fougasse with black olives, a pain noir (rye bread) with sunflower seeds, and Comté cheese bread. (Selection varies.) On the pastry side is an exceptional raspberry baba au rhum, lime-basil tartlets, and a sensational apple-maple tarte Tatin topped with caramelized pecans, that shouldn’t be missed.

Des Gâteaux et du Pain
63 Boulevard Pasteur (15th)
Tél: 01 45 38 94 16
Métro: Pasteur


帕特里克罗杰

Once Parisians got a taste of Roger’s chocolates, they wanted more. This brilliant young chocolatier started with one shop on the outskirts of Paris, but now has boutiques across the city, and wows locals and visitors with intriguing chocolates filled with traditional flavors, as well as lemongrass, oatmeal, and saffron. My personal favorites are the chocolates filled with praline feuilleté, crispy bits of caramelized nuts. The colorful domes in the showcases are filled with liquid caramel, some with honey from his beehives just outside of the city (don’t miss those!) or prunelle, made from tiny, plum-like sloe fruits. (More on帕特里克罗杰。)

帕特里克罗杰
108 boulevard Saint-Germain (6th)
Tél: 01 43 29 38 42
Métro:奥特森


Tout Autour du Pain

来自Benjamin Turquier的杰出面包在这个小面包店,距离Jacques Genin的商店。(以前称为134 rdt。)有谦虚,但壮观的品尝Toutte de Seigle(黑麦)面包和健康的Schwarzbrot,密集的德国大道,我一直涂上咸味的法国黄油,就在我回家的时候很快就涂了咸味的法国黄油。他的面包徒的传统是正确的奖项,因为他的羊角面包是最好的。这个古怪的面包店有快餐大小的面包,用白色的巧克力片和巧克力chouquettes, which make a perfect afternoon snack.

Tout Autour du Pain
134 rue de Turenne (3rd)
Tél: 01 42 78 04 72
Métro: République


Aux Merveilleux de Fred

道歉如果你的游客我亚柯ted on the street, as you stood in front of the window at Aux Merveilleux de Fred, urging you to go in. But the specialty here is too good to pass up. A contemporary take (and a very successful one, at that) of a classic pastry from Lille, the Merveilleux is composed of meringues layered with whipped cream, flavored with coffee, vanilla or speculoos (spice cookie). While all are fabulous, the ones crusted with caramelized crunchy bits of coffee meringue, and filled with coffee cream, are hard to beat. Tip: The bite-size individual miniatures ones don’t have the same ratio of crunch-to-cream, so I recommend the softball-sided pastries, which you’ll have no trouble finishing off on your own. (More onAux Merveilleux de Fred。)

Aux Merveilleux de Fred
129 BIS RUE SAINT CHARLES,75015
Tél: 01 45 79 72 47
Métro:查尔斯米歇尔


La Pâtisserie

Telegenic French chef Cyril Lynac owns this pastry shop, helmed by pastry chef Benoît Couvrand, and everything is terrific. Glossy chocolate éclairs, extra-flaky croissants, baba au rhum topped with a poof of whipped cream, and Parisian macarons are part of the line-up here. Breads aren’t an afterthought here, and I never leave without picking up a loaf of pain aux céréales (grainy bread) for breakfast the next morning. (More onLa Pâtisserie。)

La Pâtisserie
24, rue Paul Bert (11th)
Tél: 01 43 72 74 88
Métro: Faidherbe-Chaligny


Berthillon

Still going strong, the lines on the Île-Saint-Louis attest to the popularity of this classic Parisian ice cream shop, and with good reason: the ice cream is some of the best in the world. Each understated (and some say, undersized) scoop is packed with flavor. The chocolate and caramel ice cream are life-changing, although sorbets like fraises de bois (wild strawberry) and blood orange, are particularly refreshing. I can’t resist the chocolate sorbet, which you’ll swear is as rich as ice cream. The tea salon next door has lovely desserts, including an impressive tarte Tatin. When the shop is closed, or the lines are too long, many cafés around the island offer up scoops ofglaceBerthillon, especially handy in August when the main store shuts down for vacation.

Berthillon
31 rue Saint-Louis en Î’Ile (4th)
Tél: 01 43 54 31 61
Métro: Pont Marie


Boulangerie Utopie

这个最新的面包面包店是在巴黎,这一小角落斑点的纪念碑是当地人的欢迎,就像我一样,渴望罂粟种子或芝麻棒,后者用一丝咖喱调味。有旋流的羊角面包 - 面团糕点调味charbon(木炭)和颗粒状杏子面包。(他们也做了一个charbonbaguette, too.) Pastries range from rustic to fancy, and include a lemon tart flavored with tarragon and a slender sesame-raspberry gâteau, although I stick with the breads – especially the baguettes, which they seem to do best.

Boulangerie Utopie
20,Rue Jean Pierre Timbaud(11号)
Tél: 09 82 50 74 48
Métro: Oberkampf


Eric Kayser

One of France’s best-known bakers, Eric Kayser’s bread empire has spread to other countries, including the United States, and with good reason: his bread is excellent. With shops all over Paris, you’re never that far from one of his shops. I’m completely smitten by his pain aux graines, an airy loaf that somehow manages to hold plenty of seeds and crackly grains. His financiers are the best in Paris – and come in chocolate, pistachio, andnature(almond).

Eric Kayser
8 rue Monge, 75005 Paris
Tél: 01 44 07 01 42
Métro: Maubert-Mutualité


Hugo & Victor

也许是巴黎最精致的pâtisserie,原始草莓馅饼在糕点贝壳中休息,看起来像一个设计的建筑师,优雅的几乎有气格的金融家,装满了浆果或唐果树的果实。该商店以“解构”传统的法国糕点,并以不寻常的口味和纹理为俏皮的对比来骄傲。荔枝和血液橙子进入Macarons,风格蛋白馅饼是工程奇迹。我会跳过Tonka Bean-Infused巧克力蛋糕(Tonka Beans不是我最喜欢的东西),但他们与大溪地香草的Mille-Feuille是完美的拿破仑。

Hugo & Victor
40, boulevard Raspail (7th)
Tél: 01 44 39 97 73
Métro: Sèvres-Babylon


L’Éclair de Génie

Christophe Adam upped the éclair game when he opened his all-éclair boutique in the city. You’ll find everything from passion fruit-raspberry, basil and mint, and lime-coconut, as well as an etherial éclair salted butter caramel, packed with various textures and layers in one neat (albeit very well-decorated) French pastry.

L’Éclair de Génie
14 rue Pavée (3rd)
Tél: 01 42 77 85 11
Métro:圣保罗


Henri Le Roux

For a long time, if you wanted to sample Monsieur Le Roux’s famous caramels, you had to go to his shop in Brittany. Now he’s got three boutiques in Paris, so you don’t have to go very far to taste them. Credited with “inventing” the salted butter caramel, called C.B.S. (which he would acknowledge he didn’t quite invent, but popularized), he’s taken it to a new level. You can taste the luxurious salted butter used in each chewy bite, with flavors ranging from cassis, black tea, black sesame (yum!), apple Tatin (caramelized apple), buckwheat, and more, which change with the seasons. Being Breton, buckwheat can also be found in his dark rectangles of chocolate, some of which also include Italian hazelnuts and walnuts from the Périgord. Don’t miss the jars of salted butter caramel spread, packed with toasted nuts and an extra hit of flaky fleur de sel. (More onHenri Le Roux。)

Henri Le Roux
1 rue de Bourbon LeChâteau(6)
Tél: 01 82 28 49 80
Métro: Saint-Germain des Prés


Michel Chaudun

This swanky shop delights with everything from cream-smooth chocolate squares called Pavés, to slender disks of chocolate flecked with cocao nibs, known as Columbe. Monsieur Chaudun surprises Parisians with chocolate filled with sesame seeds and peanuts, ingredients not normally associated with fine French chocolates. But he pulls them off magnificently. Because the shop has an address in Japan, you’ll sometimes find boxes filled with miniature versions of his chocolate, which are adorable. (More on迈克尔·柴德。)

Michel Chaudun
149 Rue de l’Université (7th)
Tél: 01 47 53 74 40
Métro: La Tour-Maubourg


Ladurée

It’s hard to mention Paris pastries and not give a nod to Ladurée, credited for inventing the “Parisian macaron,” bite-sized almond cookies sandwiched with buttercream. Even though they have shops around the world, the macarons at the Parisian boutiques are still made in Paris, and pastry chef Claire Heitzler has been brought in to refresh and keep the brand (and the pastries)Au Courant.

Ladurée
16-18 rue Royale (8th)
Tél:01 42 60 21 79
Métro: Madeleine


Sadaharu Aioki

Part of the first wave of Japanese pastry makers in Paris, Aioki also gained famed for his puff pastry, which is like no other. He uses it to sandwich green tea galettes, and cherry blossom flavored éclairs, when in season. The colorful bonbonsmaquillageare meant to resemble makeup and filled with tea and fruit-flavors, and the Chocorons are macarons dipped in dark chocolate. (More onSadaharu Aioki。)

Sadaharu Aioki
35 rue de Vaugirard (6th)
Tél: 01 43 06 02 71
Métro:圣贴面


Fou de Pâtisserie

If you can’t make it to a dozen pastry shops in Paris, you can visit a lot of them in one place: Fou de Pâtisserie. It’s hard to say what will be available, as the city’s best bakers and pastry chefs put on their thinking caps to come up with one-of-a-kind creations for this tiny slip of a boutique. (The rue Montorgueil has lots of other pastry shops on it, so it’s also worth exploring.)

Fou de Pâtisserie
45 rue Montorgueil (2nd)
电话:01 40 41 00 61
Métro: Sentier
and
36 rue des Martyrs (9th)
Tél: 01 42 40 11 23
Métro: Saint-George


A L’Etoile d’Or

Denise Acabo has been presiding over her shop near Montmartre for decades, even surviving her shop being blown up in a gas explosion. But she’s still going strong, selling tablets of the famed Bernachon chocolate (she’s their only outlet, outside of Lyon), a family-run bean-to-bar chocolate shop that produces bars like Moka, made with ground chocolate and coffee beans, and the outstanding Kalouga, filled with oozing salted butter caramel. The shop is a candy-lovers dream, with glass jars of marshmallows, pralined almonds, and showcases packed with filled chocolates from the best chocolatiers in France, including Bernachon (try their palets d’or), Bonnat, and more.

A L’Etoile d’Or
30 Rue Pierre Fontaine (9th)
Tél:01 48 74 59 55
Métro:Blanche.


Le Boulanger de la Tour

The upscale Tour d’Argent, the Michelin-starred restaurant that overlooks the Seine, gave their bread baker his own space, which is open to the public. You’ll find excellent baguettes, hearty loaves made with cornmeal or grains, and morning pastries, although I was especially wowed by a well-caramelized Palmier, a brittle fan of puff pastry, wispy sheets of pastry held together by dreamy French butter. Be sure to ask for one that’s well-cooked, if that’s your preference.

Le Boulanger de la Tour
2 rue Cardinal Lemoine (5th)
Tél: 01 43 54 62 53
Métro: Sully Morland or Cardinal Lemoine


Pain de Sucre

I’m crazy for Didier Mathray’s spongy marshmallows, piled in jars. Flavors include whiskey, coconut, litchi, and basil, although my favorites remain the chocolate marshmallows coated with shredded coconut. Small pastries like éclairs filled with hazelnut cream tempt, and the aptly named Tentation features raspberries in pistachio frangipane. Ice cream is available in the summer, in flavors such as lemon verbena, goat milk, and fresh mint. Chocolate-lovers will want to stop at the shop ofFrançoisPralus., an outlet of a famed French bean-to-bar chocolate maker (also noted for hisPraluline, a brioche studded with pink pralines, which is rather sweet, but hard to stop eating), located just down the street, at 35 Rambuteau.

Pain de Sucre
14 rue Rambuteau (3rd)
Tél: 01 45 74 68 92
Métro: Rambuteau


Un Dimanche à Paris

The owner of this shop, tucked away in a quaint Left Bank alley, is from a famous French chocolate-making family, so, of course, chocolates are highlights here. But you’ll also find a very pleasant tea salon that serves exquisite hot chocolate along with a selection of tiny, jewel-like pastries. There’s the usual line-up of éclairs and tarts in the shop, including hazelnut praline puffs, l’Opéra, a neat triangle filled with chocolate and coffee, but if you see the Croustillant au Grué de Cacao, a shiny, glazed dome with a chocolate biscuit underneath, snag one for the road. (More onUn Dimanche à Paris。)

Un Dimanche à Paris
4-6-8 Cour de COmmerce Saint André (6th)
Tél: 01 56 81 18 18
Métro:奥特森


Maison Georges Larnicol

Although there’s a boatload of “gift items” in this shop, which seems appropriate since Brittany is notable for its nautical influences, what’s notable here are the Kouignettes, little Kouign Amann pastries sold by the kilo. Even better, you can help yourself to whatever flavors that you like. I’m a traditionalist and go fornature(plain) or salted butter caramel, but there’s chocolate, pistachio, almond, and others. They’ infinitely better if you rewarm them a bit, which might be tricky if you’re staying in a hotel. If so, I’m sure the staff could be convinced to let you use their oven if you brought a few extra back as bribes. I mean, as gifts/ (More onMaison GeorgesLarnicol。)

Maison Georges Larnicol
14, rue de Rivoli (4th)
and
132, boulevard Saint-Germain (6th)
Tél: 01 43 26 39 38


Benoît Castel

Benoît Castel ran the pastry shop atLa Grande Épiceriefor eight years before leaving to run his own pastry shops. The focus of his patîsseries is to be the pastry shop forle quartier– for the neighborhood. Highlights include a custardyFar Breton, which reflects Benoît Castel’s Breton roots, as well as atarte au citron介绍了一块盐渍黄油脆饼There is a gorgeous chocolate millefeuille; shatteringly crisp puff pastry sandwiching swirling ripples of bittersweet chocolate ganache. The location on rue Ménilmontant has a café which does breakfast, lunch and weekend brunch, but be prepared to go early on weekends to avoid crowds.

Benoît Castel
150,Rue duMénilmontant(20th)
Tél: 01 46 36 13 82
Metro: Gambetta or Pelleport
and
72, rue Jean-Pierre Timbaud (11th)
Tél: 01 48 06 70 59
Metro: Parmentier


Le Petit Grain

A recent (and welcome) addition to the Paris pastry scene, Le Petit Grain features pastries that rely on natural leavenings, including what is a contender for the best croissant in Paris. There are also savory pastries, sesame Kouign amann, custard- and fruit-filled beignets, cinnamon rolls, fresh fruit tartlets, and non-French (but delicious) peanut-marshmallow Bakewell tarts and Lamingtons. Owner/chef Edward Delling-Williams uses organic flours for the pastries and breads, which include a 100% rye bread and a terrific multigrain loaf.

Le Petit Grain
7, rue Denoyez (20th)
Métro: Belleville


Sain Boulangerie

Neighbors make a beeline to this sidewalk bakery for their Chaussons aux pommes, rustic apple turnovers that seduce with their crackly shells of buttery dough encasing well-caramelized apples. From a counter on the street, you can pick up other French pastries as well as hearty breads made with natural leavening, slowly fermented.

Sain Boulangerie
15, rue Marie et Louise (10th)
Tél: 07 61 23 49 44
Métro: Belleville or Jacques Bonsergent


Maison Aleph

Myriam Sabet在这个针尺寸Marais精品店的法国技术中融合了中东风味,这是一个美丽的地方,可以享受她的糕点,也许是一杯茶,或者是一个柠檬水。Sabet只使用最优质的成分,如我马达加斯加香草果果,这是一个完美的法国下午零食的完全改造,味道像香草豆这样的味道。Les BarresChocolatée是杏仁,种子,蜜饯果实的天使头发糕点的小方块和矩形,以及一层纯巧克力。如果有的话,Za'atar Panettone倾向于咸味一侧,这是值得一度的地方。

Maison Aleph
20 rue de la Verrerie (4th)
Tél: 09 83 03 42 02
地铁:酒店德城镇


法国混蛋

Don’t let the name scare you away! These are some of the nicest guys in Paris, and they make some very good pastries to boot. While the selection changes with the season, their Lemon Meringue Tart is a favorite as is their Cinnamon Babka. (Warning: With an American-sounding name, be aware that the baked goods are on the hefty side.) Speaking of their name, their namesakeBâtard(混蛋)是一种经典的法国面包,通常在一面包和一条面包之间大小,因此是绰号。他们的是纤维面包的形状,是完美的奶酪。我喜欢谷物的那个。

法国混蛋
61,Rue Oberkampf(11号)
Métro: Oberkampf or Parmentier
Closed Thursday

For more, check out myParis Pastry and Chocolate Shop Posts

Paris Hot Chocolate Addresses

万博manbetx

Paris Restaurant Posts

Paris Wine Bars

Paris Pastry Shops

A

Get recipes and blog posts sent right to your Inbox!

15987

Subscribe and receive David's free guide to the best pastry shops in Paris