#searched it up. orange flavored eclair !

[maraschinotopped]

i was nearly late for my exams AGAIN!!!!!!!!!!!!!!!!!!! im gonna have a damn heart attack at this rate

[easytravelpw-blog]

Full text write on https://easy-travel.pw/best-patisseries-pastry-shops-in-paris/france/

Best Patisseries (Pastry Shops) in Paris

01 of 05

Seeking Delicious Croissants or Eclairs? Head to These Purveyors

Photographer Glen/Creative Commons

If there’s one thing the French do exceptionally well, it’s pastries (patisseries), and Paris harbors some of the most talented pastry chefs in the country. Whether it’s a chocolate éclair, lemon tart, macaron, or simple buttery croissant you crave, these delicious and often beautiful concoctions will satisfy even the most discerning sweet tooth. Take note: If it's bread you're after, consult our guide to the best Paris bakeries. It's a bit of a truism that the best patissiers (pastry makers) are not necessarily the most exceptional bread bakers, and vice versa, but, well, it tends to also be true (with a few notable exceptions)! 

Also make sure to consult our mouth-watering guide on identifying and ordering typical French bakery and patisserie items– and avoid being overwhelmed by the delicious panoply of items in the display cases.

SEE NEXT: Top Spots for Croissants, Pain au Chocolat & Other Viennoiseries 

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02 of 05

Top Spots for Croissants, Pain au Chocolat & Other Viennoiseries

KJ Garbutt/Creative Commons.

The croissant is the quintessential French pastry, and finding the best one is no easy feat. Luckily, the Concours du Meilleur Croissant au Beurre AOC Charantes-Poitou makes it easy, with an annual competition electing the best butter croissant of the year.

The 2015 winner for the Paris region was Benjamin Turquier, a baker who makes mouth-watering pastries and viennoiseries at his two locations in Paris' centrally located 3rd arrondissement. He was given top ranking for his all-butter croissant last year, but many of his other creations, from pain au chocolat to pain au raisin, are also reputed to be outstanding. 

Benjamin Turquier 134 rue de Turenne & 59 rue de Saintonge, (both 3rd arrondissement) Metro: République, (lines 3, 5, 8, 9 et 11)  or Filles du Calvaire (line 8)

More top-notch croissants and pastries

If you’re looking for excellent croissant, pain au chocolat, or apricot tart closer to the area where you'll be staying in the French capital, you’re in luck – many of the croissants and other pastries given top accolades in national competitions are made at Parisian patisseries. Here are a few that we especially recommend: 

Le Grenier à Pain des Abbessess 38 Rue des Abbesses, 18th arrondissement Metro: Abbesses, Blanche or Pigalle Hours: Every day except Tuesdays and Wednesdays: 7:30am-8pm Tel: +33 (0)1 46 06 41 81 Visit the official website for more store locations

This bakery’s stunning, intricately decorated cakes are a must, and while you’re there, make sure you also pick up a baguette – head baker Djibril Bodian won the award for best baguette in 2010, breaking that aforementioned rule. 

Read related: Best Bakeries (Boulangeries) in Paris 

Laurent Duchêne 2 rue Wurtz, 13th arrondissement; 238 rue de la Convention, 15th arrondissement  Metro:  (first location: Corvisart or Glaciere; second location: Convention 

This prized baker won the best croissant prize for the Paris region in 2013, and is also coveted for his world-class chocolate eclairs, pain au chocolats, and cakes of diverse varieties. An all-around favorite, his two bakeries are well worth the trip down to the somewhat remote 13th and 15th arrondissements. 

134 Rdt 134 rue de Turenne, 3rd arrondissement Metro: République Hours: Monday to Friday 7:30am-8:30pm, Saturday 7am-2pm Tel: +33 (0)1 42 78 04 72

Falling into the top 10 in many yearly rankings of the city's best patisseries, the oddly-named 134 RdT is anything but obscure. Besides coming in second for its croissants, it won second place for its baguette in 2009. It's located on Rue de Turenne not far from Benjamin Turquier's shop– making a comparative taste-test a real (and recommended) possibility for an entertaining gourmet morning or afternoon. 

Boulangerie Thomann 8 Boulevard de la Liberté, Les Lilas Metro: Mairie des Lilas (Line 11) Tel: +33 (0)1 48 97 84 06

Winner of the 2009 slot for top croissant in Paris, this humble bakery just north of Paris' city limits in the town of Lilas remains one of the very best for a buttery, crescent-shaped delight. Considering that its other pastries, viennoiseries and cakes are also delicious, it's well worth the slightly long metro ride. 

Boulangerie L’Essentiel Mouffetard 2 rue Mouffetard, 5th arrondissement Metro: Place Monge or Cardinal Lemoine Hours: Tuesday to Sunday 8am-9:30pm Tel: +33 (0)1 56 81 86 64

The award-winning Boulangerie L’Essentiel Mouffetard is always worth a visit during a tour of the Latin Quarter. After you’ve picked up your flaky croissants, admire (and fill up on) the chocolate éclairs, layered cakes and other goodies spectacularly presented in glass cases.

SEE NEXT: Best Macarons & Cakes 

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03 of 05

For Mouth-Watering Macarons & Traditional French Cakes

Courtesy of Jean-Paul Hevin.

If you're craving a macaron— a French-style pastry that's gained enormous popularity in recent years, check out our guide to the best macarons in Paris, including Ladureé and Pierre Hermé. These highly prized Parisian patissiers also make an exceptional range of cakes, tarts and other traditional sweet delicacies, all made with top-notch ingredients.

On the cakes front, Jean-Paul Hevin (one of the city's finest chocolate makers) also peddles some of the capital's most delicious cakes, and the upstairs tearoom is a perfect spot for a sweet-toothed break. He also concocts some amazing macarons (pictured above), with the chocolate varieties especially standing out.

SEE NEXT: Cakes & Pastries From Around the World 

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04 of 05

For Cakes & Pastries From Around the World

Courtesy of La Bague de Kenza

In addition to housing countless award-winning patisseries offeringup traditionally French-style baked goods, the capital is also home to some excellent bakers with expertise in cakes and pastry from other cultural traditions. These are our favorites. 

La Bague de Kenza If you’ve grown tired of traditional French pastries (while unlikely, this can happen), stop by this patisserie specializing in Algerian confectionary delights. Dozens of beautiful platters line the shop's tables, piled high with pastries made primarily with nuts, dates, figs, honey, or pistachio. Flavored with rose water, orange blossom, vanilla and other delicious essences, these palm-sized cakes are good enough to order by the handful. Simply point at the ones that look appealing if you don’t know the names – you’ll surely be happy with any choice you make.

Address: 106, Rue Saint-Maur, 11th arrondissement Metro: Rue Saint-Maur or Parmentier Hours: Monday to Sunday : 9:00-10:00, Friday : 13h30 – 21h (2:30-9pm in the summer) Tel: +33 (0)1 43 14 93 15 See the official website for more store locations.

Patisserie Sadaharu AOKI: Japanese Specialties With training in Japan as well as France, Sadaharu Aoki creates pastries that combine traditional French design and a Japanese eye for detail and simplicity. Aoki says that when he sees customers enjoying his pastries, he thinks, “Good, but I can do even better!” This search for greatness comes through in Aoki’s exquisite creations, where macha green tea, wasabi and black sesame turn ordinary cakes and puff pastries into a wondrous treat for your taste buds. You’ll also find classic French pastries here, like the much-recommended salted caramel tart.

Address: 35 rue de Vaugirard, 6th arrondissement Metro: Rennes, Saint-Placide or Notre-Dame-des-Champs Hours: Tuesday-Saturday 9am-7pm, Sunday 10am-6pm Tel: + 33 (0)1 45 44 48 90 See the official website for more store locations.

SEE NEXT: Gourmet Shops & Markets to Peruse for Fantastic Patisseries 

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05 of 05

Gourmet Shops & Markets to Peruse for Fantastic Patisseries

Courtesy of L'eclair de Genie

In addition to the traditional independent patisseries that (thankfully) still take up most of the market for excellent pastry in Paris, you can also find some excellent examples in gourmet food shops around the city. 

Some of the best pastries and cakes–including varieties from around the world– can be found in dedicated stands and corners at gourmet food shops and markets such as Lafayette Gourmet and the Grande Epicerie at the Bon Marche Department Store. A warning, though: you should never come for a shopping spree at one of these gourmet markets on an empty stomach!

L'Eclair de Genie (pictured above) opened a corner shop in 2012 at Lafayette Gourmet and has made a reputation for itself as one of the city's foremost purveyors of gourmet eclairs, with innovative recipes and versions you won't find anywhere else. They also specialize in other chocolate-based treats. 

The brainchild of pastry chef Christophe Adam, the eclair shop also has standalone locations around Paris, so if you're a fan of the delicate, elongated puff pastry filled with pastry cream or ganache and topped with delicate icing, make sure to beeline for one of Adam's shops. 

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[businessweekme]

Paris Pastry Chefs Are Bucking Tradition to Unforgettable Effect

An apple is an apple by any other name. Except when it’s a dessert by Paris’s hottest pastry chef.

Cédric Grolet is known for his striking trompe l’oeil creations. What looks like a fig or lemon is actually an impossibly thin shell of lacquered white chocolate, which cracks open to reveal layers of fluffy ganache and spiced fruit.

Grolet’s devotion to aesthetics and painstaking techniques have won him the title of Best Pastry Chef in the World from Les Grandes Tables du Monde as well as an Instagram following of more than 618,000 people. But the 32-year-old chef is far from complacent.

“I don’t revisit anything.” Grolet says during a visit to his kitchen. “If I pick up a classic French recipe, it’s to see how I can push it forward.” As executive pastry chef of le Meurice since 2013, Grolet has brought a new energy—and a new generation of diners—to one of Paris’s most esteemed palace hotels.

Consider afternoon tea at the Meurice’s Restaurant le Dalí: Each table is greeted with a triple-decker tray of sandwiches, scones, and muffins, plus a sampling of the season’s photo-friendly desserts, signed by Grolet. Right now, that means edible sculptures depicting gleaming candied apples spiced with juniper berry and nubby lemons made of white chocolate and mint cream.  At a time more often reserved for client meetings and traveling couples enjoying their golden years, the ladies who lunch are now joined by a fresh-faced, fashionable set that has been little interested in the lengthy, wallet-busting gastronomic meals typical of the city’s five-star hotels.

In the evening, yes, guests can still work their way through a two Michelin-starred dinner by Alain Ducasse before getting to Grolet’s dessert—or they can mix high and low. Just as today’s Parisian might pair a Uniqlo t-shirt with a Chanel handbag, nothing’s stopping you from following up ramen at a dive-y Japanese bistro with drinks and signature dessert at Le Meurice’s bar.

Beyond the visual appeal of his desserts—a search for #tarteauxpommes (French for apple pie) on Pinterest or Instagram brings up hundreds of reposts and imitators for Grolet’s star-making version of the dish, in which thinly sliced apples are twisted into the shape of a rose—the chef is hardly neglecting taste. He aims to preserve the original flavors of a fruit, not to mask them with sugar and butter.

“I want to respect the product that nature gives us. I look for simplicity.” Grolet says. He prefers to pair a fruit with the right herb or spice to set it off. “It’s important to me that the clients understand what they’re tasting.” (His first photo and cookbook, released last month, is aptly and simply named: Fruits).

That isn’t to say simplicity is easy: Grolet and his staff of up to 25 chefs and apprentices spend their days peeling and dicing, juicing and reducing in order to concoct intensely flavored fruit solutions before sculpting each cream-and-white chocolate shell by hand.

While Grolet has seized the international spotlight, he is just one of a new guard of pastry chefs shaking up the dessert scene in the French capital that long gasped under the weight of a million multicolored macaroons.

“Pastry is having a really important moment now,” says Christine Doublet, head of editorial content of the food guide and app, le Fooding. Whether it’s by experimenting with unexpected ingredients, or daring to spurn the traditional line-up of eclairs and tartes fines, “people are breaking away from classicism in a lot of different ways.”

That includes stepping out from Paris’s grand dame hotels and moneyed central neighborhoods, where such chefs as Pierre Herme and Sebastien Gaudard built their careers, and opening up pastry shops in the hipper eastern quarters. Moko Hirayama departed the 1st arrondissement and the top-end Japanese restaurant Yamtcha to open her own café, Mokonuts, east of Bastille, a neighborhood that’s become popular with the strain of upwardly mobile hipsters and hard-rocking aristocrats known in France as the bo-bos (bourgeois bohemians).

Hirayama bucks structured, decorative desserts in favor of a more homespun approach. She represents an opposite trend from Grolet: Her crusty almond cakes and chunky chocolate chip cookies are among the dowdiest in Paris, but they are served to great acclaim. Most everything is organic, too. Take a look at the thirtysomething freelancers dropping crumbs in their beards, and that should go without saying.

New season, new cookie… Molé and goji berries

A post shared by Mokonuts Café and Bakery (@mokonutsbakery) on Nov 6, 2017 at 2:18am PST

Yann Couvreur, the former pastry chef of both the Prince de Galles and Park Hyatt, has set up his eponymous pâstisserie in a no-man’s land between the Place de la Republique and Belleville, nestled among Turkish kebab shops and hawkers of fake Versace. Couvreur, like Grolet, has worked to drastically reduce the amount of sugar and butter in his versions of classic French pastries like  millefeuille and baba au rhum, turning instead to fresh fruits and more exotic ingredients borrowed from savory cuisine, such as yuzu and buckwheat, to make sure the desserts still pack a punch.

Myriam Sabet is also betting Parisians will open their minds and palettes to new flavors. At Maison Aleph, the Franco-Syrian sweet shop she opened in the Marais last summer, Sabet serves up bite-sized “nests” filled with cream infused with such flavors as sumac, orange blossom, and rose.

Aujourd'hui on vous présente notre nid pâtissier crème jasmin et cœur mangue, bientôt disponible au 20, rue de la Verrerie. @csmiskin | #pastries #dessert #food #instafood #foodies #patisserie #maisonaleph #paris

A post shared by Maison Aleph (@maisonaleph) on Jun 12, 2017 at 11:05pm PDT

“People who visit from around the world have great restaurants in their home cities, but France remains superior when it comes to pastry,” says Sabet, a former trader at Société Générale. In other words, the booming business of sweet shops in Paris is about playing up an area in which France’s primacy remains unchallenged. The fact that clients have the chance to eat fine meals when they travel somewhere else helps to reinforce Paris’s pastry boom. Visitors who land in the City of Light are more and more likely to focus on dessert.

LA NOISETTE que vous aimez tant s’invite sur votre table de fin d’année ! Vous pouvez réserver votre bûche de Noël a emporter à l’adresse dans mon profil <contacter> My famous dessert called “LA NOISETTE” pops up on your Christmas table this year! Order your yulelog via the email address in my profile!!! #cedricgrolet #noel #christmas #pastry #buchedenoel #lemeurice #noisette

A post shared by Cedric Grolet (@cedricgrolet) on Nov 18, 2016 at 9:11am PST

With the Christmas season around the corner at le Meurice, lemons and candied apples will soon give way to Grolet’s version of the Yule log (last year, he sculpted individual rolls into golden chestnuts the size of a fist) and to his latest recipe, the mandarin orange. When I met Grolet in the labyrinthine kitchens of le Meurice, it was more than a week before the dessert was scheduled to appear on the menu, but his assistants were already peeling, juicing, and chopping their way through several crates of the fruit—working on what would end up being the fruity concoction at the center of the dish.

“It’s the best dessert I’ve tasted in a long time,” Grolet says, as if it were a matter of fact.

The post Paris Pastry Chefs Are Bucking Tradition to Unforgettable Effect appeared first on Bloomberg Businessweek Middle East.

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