The 10 Paris Patisseries You'll Fall In Love With

Established by a connoisseur in the art, Carl Marletti is a fantastic pâtisserie which focuses on beautiful presentation, absolute precision and an incredible flavor. Perfect for those wishing for aesthetic and gastronomic perfection, Carl Marletti is unusual in its combination of color and scent: in honor of his florist partner, Marletti often adds scent to traditional pastries to create something entirely new, such as the ‘Lily Valley’ (a St Honoré cake with the scent of violet). Though it is his Lemon Tart that won him an award, there are other products that are definitely worth trying within the shop itself, such as his specialty vanilla millefeuilles, éclairs, and the signature ‘Marletti’ (dacquoise biscuit with coconut, vanilla cream and red fruits).

Small yet renowned, Blé Sucré has reached a quasi-cult status for all those itinerant gourmands who wish to try the very best of breads and cakes in Paris. Placed in a ‘quaint’ and picturesque part of Paris, the superior quality of the products served, combined with a charming atmosphere (especially if you eat on their terrace overlooking the Square Trousseau), and excellent, friendly service make Blé Sucré a delight. Special mention must go to their glazed madeleines, croissants, and dark chocolate slabs, all of which are said to be so good that they alone are worthy of a trip to Paris.

Des Gâteaux et Du Pain‘s ethos is to create exciting, feminine, delicate, gorgeous new pastries. Claire Damon is the creative force behind the entire enterprise and has been acclaimed across France for her successful fusions of traditional and modern to make something refreshing. A notable example of her successes includes the ‘Lipstick Clair-Obscur’ (a mixture of crushed almonds, coffee mousseline, orange blossom flavoured crème brûlée, ladyfingers, and coffee chantilly cream), which is praised for the harmony of its ingredients and its refreshing flavor.

Having obtained a reputation for creativity and elegance, Hugo & Victor is a very popular wthat prides itself on its intensity of flavor. Classy and beautifully presented, the quality of its baked goods is enhanced by the fantastic presentation boxes and packages, some of which are a compulsory experiences in themselves (especially the Moleskin notebook-esque boxes for their gourmet chocolates). The classic yet creative simplicity of their products, such as the praline escargot pastry, are in a class of their own.

A leader in its field, La Bague de Kenza is noted for its dazzling array of sweets and pastries that are specifically inspired by and based upon Algerian fare. Offering a range of over two hundred baked goods, the explosive flavor which comes from ingredients such as sticky honey, nuts, semolina, and dates, seasoned with fragrant hints of oranges and roses, is a sheer delight. A wonderful combination of the exotic and the sweet, this pâtisserie is the perfect choice for those looking for something a little outside of traditional French fare.

L’éclair de Génie, as its name hints, specializes in eclairs; though an enduring favorite with the French since the 19th century, in modern times it has often been eclipsed by prettier treats, dismissed as being rather old school. This is not the case with Christophe Adam however, the pioneer of L’éclair de Génie, who has been hugely successful in his modernization of the classic eclair. With noteworthy new flavors such as the yuzu, salted caramel and popcorn eclairs, Adam has outdone himself in his creativity.

The ultimate in Parisian modishness, Maison Desgranges is famed for its ability to produce the simplest of products: the classic baguette. Maison Desgranges has won awards and acclaim for its success in baguettes however, it would be unfair to praise it on its breads alone. Its charming array of cakes and pastries, such as their flaky almond cakes and their macarons, offers unparalleled beauty and class . They are deservedly dubbed the ‘architects of tastes’, blending differing textures, colors, contrasts and flavors together in unusual and exciting ways.

Literally named ‘Sugarloaf’ in French, Pain de Sucre is an explosion of all that is exciting and ever so slightly quirky in the world of pastry. This venue is especially well-known for its exciting range of tastes in marshmallows, such as chicory, saffron, chilli pepper, angelica, and whiskey to name a very small few. This principle of abundant flavor can also be seen in other products: their breads are simply bursting with the tastes of fruits, nuts and grains.

A national treasure in itself, Stohrer partially earns its fame from being the oldest pâtisserie in Paris. founded in 1730 after Marie Antoinette traveled to France, bringing her trusted pastry chef ‘Stohrer’ with her, who founded the shop five years after settling in the French capital. In keeping with its tradition of quality and dedication, Stohrer earns the rest of its reputation from the excellent quality of its cakes and its innovation. It’s also the birthplace of the ‘baba au rhum.’