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The ten best pastries in Paris


The people of Paris and its region now live a real golden age of the pastry : nowhere else in the world, one can find such wonders sweet tasting daily. Although many neighborhood stores take the easy selling semi-industrial desserts, making it extremely difficult to the noble profession of pastry cooks. The capital account, however, changing facilities where real virtuosos sweet. This quality necessarily has a price . So do not expect to find baked goods at bargain prices. Very good raw materials, a snap and intelligence in the agreements, it is paid. This ranking highlights bakeries have a range regularly several different cakes. Although most of the creations evolve with the seasons, these signs offer some timeless cakes.


Pierre Hermé

The inventor of the Haute Couture pastry is probably the only pastry chef global fame. This master of sweet patiently built a plethora of cakes, macaroons and treats all as beautiful as good. Since 2001, Pierre Hermé Paris treats its many clients, hexagonal, but international in its stores in Paris, Japan, the UK and around the world. The pastries siglées the famous logo "PH" succeed with the seasons and his inspiration. Since his debut, he wrote his legend with desserts become classics today: Isfahan 2000 Leaves, Mont Blanc ... Never satisfied, this working bulimic regularly announces new diverse and varied creations that are scrutinized and enjoyed by always greedy for more and more.

Three bestsellers: The Isfahan (far ahead of the others), Infinitely Vanilla, and tied to the 2000 Leaves the Carrément Chocolate and Lemon pie Infinitely.

Favorite product Pierre Hermé: "Next!"

Pastry dreams

Founded in 2009 by Thierry Tessier and Philippe Conticini , Pâtisserie des Rêves has since become a popular meeting place for lovers of the city and its region. Endearing and sensitive, pastry Philippe Conticini is one of the most innovative and influential leaders of the twentieth century. This passionate taste is in constant pursuit of perfection of flavors and textures of each of its desserts. Many of his modern versions of classic French patisserie were awarded by the specialists of the genre, whether its Paris-Brest (insert the praline fudge, it's him), the Saint-Honoré, tarte Tatin or Charlotte vanilla chocolate. Result, you can choose eyes closed any of the creations of Pâtisserie des Rêves without risk of being disappointed. A luxury that few can afford pastry.

3 bestsellers: Paris-Brest, Saint-Honore, Grand Cru vanilla.

Philippe Conticini favorite product: "It is difficult to choose the creation of which I am most proud of because each is linked to a specific stage of my career, however, I would hold two. Cylan and the Grand Cru Le Vanille. first because it is a specific job seasoning and taste of construction around the scent of jasmine tea The second because it fits my style today.. make creations with intense sweetness "



Cakes and bread


Since 2007, the creations of Claire Damon feast gourmets who flock to his two shops since the crack of dawn. Having worked in the most beautiful houses in the capital, whether in stores or restaurants ( Fauchon , Ladurée , Bristol, Plaza Athénée ...), the pastry chef has a little more than the others may not have: a extra spirit and a willingness to go after her recipes and products. In its pretty hungry libraries, Claire Damon offers a range of ten cakes that change regularly. We must still try his priority cabbage in salted butter caramel, a seasonal versions of its Saint-Honoré or yarrow vanilla.

Three bestsellers: The Kashmir (orange, dates, vanilla and saffron), the Absolute Citron and Mont Blanc cassis.

Claire Damon's favorite product: "I especially like the Kashmir for its overall rating, textures and also because this is my first creation built as a perfume I always take as much pleasure to rediscover each year".



Arnaud Larher


After his skills from Peltier and Fauchon , Arnaud Larher opened its first boutique in Paris in 2000. A true taste of explorer and architect of textures, devoted Meilleur Ouvrier de France in 2007, the pastry is constantly perfecting its various findings to satisfy the demanding customers of the three caskets. Through his experiences, he learned to recognize and respect the right products, master cooking and feeding his imagination. Between classic pastries and revisited creations noticed, we can happily draw without fear of frustration. It holds its kouign amann to thrill a Breton, the pavement of Montmartre with almonds, rum baba or impeccable Ivoire (coconut, passion fruit and white chocolate).

3 bestsellers: Lemon pie, cheesecake with citrus and Paris-Brest. Arnaud Larher favorite product: "La Bahia pie because as soon as I begin to eat something, I can no longer stop."


Sébastien Dégardin


After going through prestigious houses like at Troisgros and Pierre Gagnaire , Sébastien Dégardin settled for six years in the twelfth arrondissement, before recently open a shop close to the Pantheon. Discreet and humble, he nevertheless has an extraordinary knowledge. The program for this nice teaches classic French pastry fine and subtle reworked original creations, made ​​with raw materials of superior quality.

Among the specialties of Sébastien Desgardin, it is impossible to miss its shortbread chocolate, its tart lemon and yuzu, religious caramel and vanilla or its unbeatable Passionflower (sanded, coconut almond biscuit, Creamy passion fruit and fried mango). Certainly address the lot with the best value for money.

3 bestsellers: Passion, Black Absolute and Paris-Brest.

Sébastien Dégardin favorite product: "The croquembouche cake (almond pastry, ice cream topping almond caramel, caramelized cabbage topped with vanilla cream, meringues) because I find this dessert very greedy It covers the basics that everyone loves and corresponds perfectly to all generations. "



Sugar Loaf

Perfectionist, that's the adjective that best pastry chefs Nathalie Robert and Didier Mathray who created in 2004 a law in their image. Having served in a variety of great restaurants, they were keen to enjoy a neighborhood clientele, before attracting enthusiasts from all over the capital pastries, including professionals. Always modest, our two pastry chefs continue to have fun while careful grooming their regulars. Map their desserts being regularly renewed, it is nice to be able to be surprised by the original flavors and tastes. It is nevertheless not to miss the best rum baba de Paris, lemon pie or black velvet chocolate.

3 bestsellers: Baobab, Rosemary and Yarrow vanilla.

Nathalie Robert and Didier Mathray favorite cake : "The Rosemary fits our idea of pastry It combines the texture with the shortbread rosemary, fresh with the acidity of the pulp of rhubarb and raspberry infusion of rosemary. and creaminess with almond milk with orange flower. "


Cakes Thoumieux

Driven by the two-star chef Jean-François Piège and pastry Ludovic Chaussards ( Alain Ducasse , the Tour d'Argent) the Thoumieux Cakes shop has become in less than a year among the Top 10 best sweet stores the capital. From the start, our two friends have turned to the "instant" pastries, manufactured as of the day, without additives or preservatives and perfectly identifiable. Although they took because some of their designs have hit the nail and attracts a wide clientele. If you go through this address, do not miss one of the darling versions (integrated in another cabbage cabbage), yarrow or lemon pie, not to mention the white flash eat or many travel cakes .

Three bestsellers: The hazelnut praline darling, lemon shortbread and blancmange Flash

Jeff's favorite cake Traps: . "The darling, which is a real achievement to which I do not really expect This is our bestseller, which has become a signature and it is always a pleasure create things that please. "


Lenôtre

The Father of Modern Baking, Gaston Lenôtre opened his first boutique in Paris in 1957. Today, this house, which is a safe bet when it comes to sweet, has no less than 39 places in 11 countries. The double Meilleur Ouvrier de France Guy Krenzer and pastry house perpetuate the memory of Gaston Lenôtre -disparu in 2003- with classic and modern delicacies at a time. Among the "must eat" of the sign, note the Autumn Leaves (chocolate mousse and almond meringue), Bagatelle (strawberry), apple pie Eleanor, but also more recent creations like lemon planet (paste almond, lime mousse and creamy yuzu), the flower snow-blueberry vanilla or irresistible Pom Pom Pom (custard with vanilla, caramel apple imitation leather, laminated caramel).

Three bestsellers: Yarrow, croquembouche lightning, raspberry pie (in season)

Guy Krenzer favorite product: "The Butterfly vanilla cassis, intimate and sensual pastry which with its play of textures and overlays, celebrated the agreement of cassis with vanilla in a nice balance between acidity and sweetness."


Sadaharu Aoki

Star in Japan, Sadaharu Aoki is still quite unknown to the general public. Yet it is part of the great family of French pastry chefs, thanks to remarkable innovations. He is the first to have integrated typical Japanese products (matcha, black sesame, yuzu or red bean) in the classics of the hexagonal pastry: opera or millefeuille with green tea, black sesame flash. Thanks to hard work and exceptional creation, Sadaharu Aoki also sublimated more traditional recipes such as lemon pie or salted caramel. His secret? A willingness to work as well as the visual tastes perfectly recognizable francs and its various cakes. In the end, it happens every time to find a perfect balance between flavors, textures and aromas.

3 bestsellers: Bamboo, praline tart lemon pie salted caramel.

Favorite product Sadaharu Aoki: "Bamboo, because it is the most original of my creations and remains the top seller for 15 years."


Carl Marletti


Since the creation of his shop in 2007, Carl Marletti aims to offer quality pastries comparable to those of large houses at a much lower cost. After his classes in different places known as Potel et Chabot or the Grand Intercontinental Hotel, this young craftsman opened a jewelry pastry that is always packed with an impressive word-of-mouth. Many of her cakes have received awards from newspapers and magazines (lemon tart, strawberry millefeuille etc.). Not content to address the classic French pastry, pastry chef regularly launches seasonal creations.

3 bestsellers: Lemon tart, Mont Blanc and Lily Valley

Carl Marletti favorite product: "The Valley Lily that I created in honor of my wife, who is a florist whose shop is named after the dessert."

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