Food & Drink
A guide to Parisian patisserie perfection
Photo: Boris Lumé
The croissant at Boris Lumé
This ubiquitous crescent pastry is as much of a French symbol as the Eiffel Tower, but as culinary legend goes, the croissant actually originated in Vienna. These days, croissants are found pretty much everywhere but alas not to equal quality. However, if you happen to find yourself wondering the bohemian hills of Montmartre look no further than to Boulanger Pâtisserie Boris Lumé for an authentic croissant without fault.
Pâtisserie Boris Lumé
48 rue Caulaincourt, 75018. Métro: Lamarck-Caulaincourt
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Open: Tuesday-Sunday 7:45am-8:30pm, Sunday 7:45am-7pm. Closed Monday
Photo: Cyril Lignac
The Kouign amann Amann at Cyril Lignac
Do you have more of a sweet tooth? Then try a Kouign Amann instead; a delicious pastry made from layers of butter and sugar, folded into pastry dough. This pastry originates from Brittany, France’s northwestern-most region (home to other French delicacies like the beloved crêpe). At Cyril Lignac it is executed to perfection, flawlessly turning the sugar into caramel through the baking. If this isn’t sweet enough for you, then you are in for an extra treat, as just across the street from the bakery Lignac has a dedicated chocolate café and shop.
La Pâtisserie Cyril Lignac Paul Bert
24 Rue Paul Bert, 75011. Métro: Charonne
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Open: Monday 7:00am-7:00pm, Tuesday-Sunday 7:00am-8:00pm
Photo: Shutterstock
The madeleine at Blé Sucré
Although widely praised in gastronomic publications, Blé Sucré and its madeleines have not yet reached the masses, unlike the Ladurée shops now found in every corner of the world. Let’s call it somewhat of a local secret still. Nevertheless, this unassuming neighborhood bakery happens to hold some unexpected world-class provenance. Before opening his own bakery, Fabrice Le Bourat was the pastry chef at the three-Michelin-starred restaurant Le Bristol. Le Bourat has kept the same high quality in his madeleines, but at a far more humble price. It is certain that what this bakery lacks in Instagrammable shop-front it unquestionably makes up for in taste and authenticity.
Blé Sucré
7 Rue Antoine Vollon, 75012. Métro: Ledru-Rollin
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Open: Tuesday-Saturday 7:00am-7:30pm, Sunday 7:00am-1:30pm. Closed Monday
Photo: Du Pain et des Idées
The escargots at Du Pain et des Idées
International foodies flock here en masse, but Christophe Vasseur has still managed to keep his bakery a neighborhood fixture. At the top of the list here comes the filled escargots; reminiscent of the classic pain aux raisins, this flaky pastry dough is swirled into a disc with a creamy filling and baked to perfection. You will find them with fillings like red fruit and cream cheese, or pistachio. Do not be surprised if there is a long queue at this bakery, it moves quickly and is well worth the wait. It should be noted that this bakery is sadly not open on weekends. Make sure to grab your bag of pastry and cross the little bridge on the Canal St. Martin towards Ten Belle for a topnotch cup of coffee. Then stroll back to the border of the canal again to enjoy your breakfast like a true Parisian.
Du Pain et des Idées
34 Rue Yves Toudic, 75010. Métro: Jacques Bonsergent or République
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Open: Monday-Friday 7:00am-8:00pm. Closed weekends
Photo: Shutterstock
The Mogador macaron from Pierre Hermé
No guide of Parisian pastries would be complete without the mentioning of at least one macaron. The Mogador macaron from Pierre Hermé is one that balances sweet milk chocolate with sharp passion fruit, a guaranteed flavour explosion. Remember that even though macarons are popular gifts to bring back home, nothing really beats the taste of a freshly baked one, when the meringue based almond crust will still crisps between your teeth before reaching the creamy centre in a chewy mélange.
Pierre Hermé
72 Rue Bonaparte, 75006. Métro: Saint-Germain-Des-Prés
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Open: Sunday-Friday 10:00am-7:00pm, Saturday 10:00am-8:00pm
Linh Chi tran Le
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