5 exceptional patisseries
1) Cyril Lignac
Cyril Lignac has joined forces with the young pastry chef Benoit Couvrand to open this temple dedicated to delectable sweets. They only sell ten different cakes, choosing to limit the number of options because the ingredients are carefully selected and the fruit is always seasonal. So you will never find a strawberry cake here during the winter months. The traditional pastries with a twist deserve a special mention: a baba au rhum with vanilla whipped cream or a beautifully constructed lemon cake.
2) La Pâtisserie des rêves
This bakery, which was opened by the talented pastry chef Philippe Conticini, combines childhood memories with sweet treats. Here you can taste all the great French pastry classics, including the Saint- Honoré, Paris-Brest, Tarte Tartin and baba au rhum, which are displayed under cloches.
3) La Pâtisserie des Martyrs
After earning an excellent reputation for himself at Fauchon among others, Sébastien Gaudard has taken over at the helm of one of the oldest bakeries in Paris. Maison Seurre has recently been renamed La pâtisserie des Martyrs. This lovely store sells all kinds of delicious cakes includingpuits d’amour, monts-blancs and paris-crest as well as old-fashioned sweets and ice creams. This virtuoso of sweets is inspired by the desire to perpetuate expertise and put old-fashioned avours back into the spotlight.
4) Pain de sucre
Nathalie Robert and Didier Mathray, the co-owners of Pain de sucre, located in the heart of the Marais district, constantly change their range. Their sweet creations include magnificent square cakes (which makes a nice change from tradition), small verrines with bold tart flavours and their divine guimauves or marshmallows, which come in 18 different flavours.
Don’t forget to pop into this pretty patisserie if you love fruit tarts, biscuit cakes or cakes in general. Their cakes are both tasty and pretty to look at and are made with exceptional ingredients: Iranian pistachios, Bourbon vanilla from Madagascar, Piedmont hazelnuts. The selection changes with the seasons.
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