Pastry chef and chocolatier Teddy Monceau makes macarons in wonderful flavours like salted butter-caramel, nougat, pistachio, raspberry and, of course, chocolate.
Monsieur Monceau, who took over this neighburhood pâtisserie in 2006, has already developed a reputation among locals for both excellence and creativity.
In addition to classic pastries and confections, he makes chocolate frogs, dinosaurs and other playful chocolate treats.
He also offers a lovely assortment of artisanal chocolates, rum-infused marrons glacés and chocolate-dipped candied orange peel.
32, rue Paul Barruel, 75015 Paris
Tel. +33 (0)1 48 28 37 38.
Hours: Wed. to Sat. 7:30 a.m. to 1 p.m. and 3 p.m. to 7:30 .