» Boulangerie

Des Gâteaux et du Pain

ChocoParis — Fri, 18 Mar 2011 23:43:21 +0000

This very chic boulangerie and pâtisserie makes more than two dozen different types of bread, among which fresh baguette, fougasse, foccacia, raisin bread, rye bread. On the pastry side, you’ll find a delectable millefeuilles, lemon tarts, mont blancs, religieuses and savarins. House specialities include the Gateau au chocolat grands crus, which features a 70 per [...]

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Dominique Saibron

ChocoParis — Wed, 16 Mar 2011 01:50:45 +0000

Dominique Saibron opened his very first boulangerie in Paris back in 1987. He has since opened 12 shops in Japan, and in 2009 opened a new flagship boulangerie-pâtisserie in Paris’s 14th arrondissement. The presitigious Pudlo Paris guide named Monsieur Saibron boulanger of the year in 2005 and 2011. And in 2010 his baguette won third [...]

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Jean-Pierre Cohier

ChocoParis — Tue, 15 Mar 2011 20:35:29 +0000

Renowned for his delicious award-winning baguettes, Jean-Pierre Cohier is also a master pastry chef who has notably garnered praise for his millefeuilles, eclairs and macarons. Parisian food critic Gilles Pudlowski considers his baba au rhum simply the best in Paris. Monsieur Cohier took over the 1930s-era boulangerie on rue du Faubourg Saint-Honoré in 1986. The [...]

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La Prairie de Coquelicot

ChocoParis — Tue, 15 Mar 2011 20:06:21 +0000

Boulanger Thierry Racoillet (Compagnon du tour de france), and his team make up to 15 different kinds of breads daily, including four or five different baguettes and an array of speciality breads. The shops sells a wide assortment of classic pastries, including eclairs, religieuses, Paris Brest and various fruit tarts. Monsieur Racoillet takes great pride [...]

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Vandermeersch

ChocoParis — Mon, 14 Mar 2011 20:05:54 +0000

Master pastry chef Stéphane Vandermeersch previously worked with Pierre Hermé for five years before opening his own shop, one of the most popular pâtisseries in the 12th arrondissement. He is most notably known for his millefeuille, galette des Rois and kouglof, the latter a circular cake made with a soft yeast dough, almonds and raisins. [...]

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Blé Sucré

ChocoParis — Mon, 14 Mar 2011 19:35:02 +0000

Boulanger-pâtissier Fabrice Le Bourdat makes delicious breads, croissants, viennoiseries, cakes, pastries, macarons as well as regional specialities such as kouign amann. Monsieur Le Bourdat previously worked with Gilles Marchal (La Maison du Chocolat, Le Bristol). He is widely reputed to make the best madeleines in Paris as well as an amazing salted butter-caramel réligieuse. The [...]

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Julhès

ChocoParis — Mon, 14 Mar 2011 06:30:18 +0000

Julhès is a combination boulangerie, pâtisserie, chocolatier, glacier, salon de thé, and traiteur. Founded in 1996, this family-run shops offers a full range of pastries and artisanal chocolates as well as a nice selection of breads. Julhès has additional locations nearby specialising in cheese and wine and imported foods. Julhès (Boulangerie-Pâtisserie-Traiteur) 58, rue du Faubourg [...]

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Arnaud Delmontel

ChocoParis — Fri, 11 Mar 2011 06:41:36 +0000

Boulanger-Pâtissier Arnaud Delmontel has been awarded several impressive distinctions in recent years, including Best Baguette in Paris (2007) and Best Millefeuille in Paris (2010). But he’s not just famous for his superb fresh bread. The windows of his store on rue des Martyrs are filled with gorgeous displays of colourful, elegant pastries. House specialities include [...]

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La Fougasse

ChocoParis — Wed, 09 Mar 2011 17:52:08 +0000

Located in the heart of the trendy rue de Bretagne neighbourhood, La Fougasse is an upscale boulangerie-pâtisserie that offers a full range of classic baked goods and pastries as well as artisanal chocolates and other confections. One of the notable house specialities is Le Royale, a smooth and creamy chocolate garnish atop a crispy praliné [...]

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Pain de Sucre

ChocoParis — Wed, 09 Mar 2011 16:09:48 +0000

Pain de Sucre opened its doors in 2004, not far from the Pompidou Centre. Owners Didier Mathray (he previously worked for three-Michelin star chef Pierre Gagnaire) and Nathalie Robert offer traditional baked goods as well as what they describe as “pâtisserie nouvelle” — traditional, yet light and innovative pastries. Their pastries are often compared to [...]

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