Véronique Mauclerc is not only one of France’s rare women bakers, she is one of the few bakers in France to use a wood-buring oven. Her boulangerie in the 19th arrondissement dates back to the 1920s and is listed as a historic monument. The oven is one of of just four remaining in France. Veronique … Continue reading La Boulangerie par Véronique Mauclerc
Pastry chef Miyuki Watanabe trained in Tokyo, then came to France to work with Gérard Mulot prior to opening her own pastry shop in Paris’s upscale 8th arrondissement. She makes delectable artisanal chocolates, as well as exquisite chocolate pastries and eclairs, not to mention mille-feuilles, macarons and other delights. The shop, reputed for its excellent … Continue reading La Petite Rose
A delightful family-run pâtisserie-chocolaterie with scrumptious window displays, Aurore Capucine offers delicious cakes, pastries and artisanal chocolates. Aurore Capucine 3, rue de Rochechouart, 75009 Paris Tel. +33 (0)1 48 78 16 20 Métro: Cadet Hours: Tues. to Sat. 11 a.m. to 2:30 p.m. and 3:30 p.m. to 8 p.m.; Sat. closed between 2 p.m. and … Continue reading Aurore Capucine
Eric Kayser comes from a long line of boulangers and learned his craft from an early age. He opened his first boulangerie-pâtisserie at number 8, rue Monge in 1996. Two years later he opened a second store at 14, rue Monge, devoted to organic bread. In addition to delicious speciality breads, Maison Kayser makes fabulous … Continue reading Eric Kayser
This master pastry chef began his career working at Pâtisserie Millet before moving on to stints at Hellegouarch and Pâtisserie Peltier. By 1993, at the age of 30, he was awarded the distinction of Meilleur Ouvrier de France. Chef Duchêne taught pastry arts at Le Cordon Bleu in Paris from 1991-2001. He currently teaches at … Continue reading Laurent Duchêne
Geveva-based chocolatier Philippe Pascoët, who is actually French and originally from Brittany, opened his chocolate shop in Paris in 2006. Tucked away on the quiet rue Saint-Placide (6th arr.), the tiny store is brimming with delicately flavoured ganaches made with subtle infusions of saffron, coriander, orange-ginger, bergamot, lavender, or even absinthe, to name just a … Continue reading Philippe Pascoët
Japanese-trained pastry chef Sadaharu Aoki arrived in France from Tokyo in 1991. Since then, he has established himself as one of Paris’s finest pastry chefs, creating exquisite pastries that combine simplicity, beauty and sublime flavours. After spending time at Jean Millet and Pierre Couderc pâtisseries, Chef Aoki worked for several years from his own atelier, … Continue reading Sadaharu Aoki