ORBISPÂTISSIERS & CONFECTIONERS IN PARIS 26 shops in the atlas.Illustration
Pâtissiers & Confectioners in Paris
26 stores · curated ORBIS register
BO&MIE makes sourdough bread and pure-butter viennoiserie, following the founders' retraining as bakers at École Ferrandi. Bontemps Pâtisserie builds its pastry range around fleur-de-sel sablé shortbread, filling the sisters' tarts with fruit creams. Carl Marletti makes the Lily Valley cake with vanilla and caramel, adding speculoos to its signature dome-shaped pastry.
A Paris confectioner since 1761, on the Faubourg-Montmartre. the historic boutique has never changed its address or line of business since 1761. Dolfi family later expanded the chain; partnership with Stohrer from 2017.
Best for Traditional 18th-century recipes at Paris's oldest confectioner since 1761
Paris's oldest confectioner, sweetening the city since 1761 from the Faubourg-Montmartre shopfront that belongs to every French childhood. The recipes are traditional and deliberately unchanged since the eighteenth century — chocolate, biscuits, and regional specialties made the way memory insists they taste. Some shops sell candy; this one sells continuity.
Jean-François Bandet and Magali Szekula retrained as bakers at École Ferrandi and opened BO&MIE's first shop on rue de Turbigo in November 2017. Sourdough ferments 24 hours and viennoiserie is pure butter; six Paris shops now, plus outposts in Barcelona, Jeddah, and Seoul.
Best for 24-hour fermented sourdough and pure-butter viennoiserie across six Paris shops.
Jean-François Bandet and Magali Szekula met while retraining as bakers in a career-changers' course at École Ferrandi. Szekula had worked as a lawyer for Paris's public hospital system before enrolling; she earned her CAP Pâtisserie and interned at houses including the Grande Épicerie de Paris before the pair struck out on their own.
The two opened BO&MIE's first shop on rue de Turbigo in November 2017, built around all-on-site production with no frozen or industrial ingredients: sourdough given a 24-hour slow fermentation, and viennoiserie made with 100% pure butter. The founding commitment, in their own words, was to "perpetuate the French tradition" of bread, pastry, and viennoiserie-making at scale without cutting corners on process.
Within six years the bakery had grown to six shops across Paris, all fed by a shared production lab in Clichy and built around a consistent café-style setup of seating, free WiFi, and quiet background music. The chain has since expanded internationally to Barcelona, Jeddah, and Seoul, and added gluten-reduced product lines alongside its standard range.
Sisters Fiona and Fatina Leluc built Bontemps around the sablé, a fleur-de-sel shortbread filled with fruit creams, after Fiona left a career in investment banking. Two Paris shops — in the Marais and the 17th — sit alongside Le Jardin Secret, their adjoining tea room.
Best for Fleur-de-sel sablé shortbread tarts filled with fruit creams.
The Lily Valley cake is his signature — a dome of vanilla, caramel, and speculoos. The Montmartre boutique is intimate and refined. One of Paris's most inventive pastry chefs with a loyal loc.
Best for Lily Valley cake with vanilla, caramel, and speculoos
Cédric Grolet Opéra is a bakery and pastry shop on Avenue de l'Opéra, with an upstairs tea room. Flower-shaped pastries form a central part of this address's range, alongside viennoiseries prepared on the premises. The shop opened in 2019, following Grolet's earlier work and boutique at Le Meurice rather than replacing that location.
Best for Flower-shaped pastries and viennoiseries at Opéra
Cédric Grolet opened the Opéra bakery and pastry shop in 2019, after establishing a separate boutique at Le Meurice. The Avenue de l'Opéra address has its own identity, centred on flower-shaped pastries as well as viennoiseries. It should therefore be treated as a specific shop rather than a generic reference to every Grolet location.
The maison describes production on the premises, with quantities determined by what its pastry team can make. Flower pastries involve assembly and piping, while the bakery supplies a different range of baked goods. Those processes explain the distinction between choosing a decorated pastry and buying something from the viennoiserie range.
An upstairs tea room provides a seated option within the same building for breakfast or a later visit. A takeaway purchase and a tea-room visit consequently involve different ways to use the address. The menu should guide the final choice, because individual creations need not remain unchanged across seasons. The shop's own account supports on-site production here, rather than a manufacturing claim covering the chef's other establishments.
Christophe Michalak led Team France to victory at the 2005 Coupe du Monde de la Pâtisserie and spent 2000-2016 as head pastry chef under Alain Ducasse at the Plaza Athénée; he now sells pastries through his own Michalak Masterclass shops.
Best for He now sells pastries through his own Michalak Masterclass shops
Christophe Michalak's early career reads like a pastry-world grand tour: trained in Angers, he moved through the Hilton in London and Brussels, Le Negresco in Nice, Fauchon in Paris, a stint in Kobe, Japan, a consulting posting for Pierre Hermé in New York, and Ladurée in Paris, all between 1991 and 2000. That run ended when he joined the Plaza Athénée under Alain Ducasse in 2000, where he stayed for sixteen years, building a reputation for fashion-forward, visually bold desserts that made him something close to a pop-culture figure among French pastry chefs.
The turning point that made his name outside professional circles came in 2005, when he led Team France to victory at the Coupe du Monde de la Pâtisserie, pastry's world championship. He left the Plaza Athénée in 2013 to launch Michalak Masterclass and his first take-away shop on rue du Faubourg-Poissonnière, followed by boutiques in the Marais and Saint-Germain. Where many star pastry chefs stay tied to a hotel kitchen, Michalak built an independent retail and teaching brand around his own name — Masterclass includes hands-on classes alongside the shop counter, a format closer to a workshop than a traditional pâtisserie storefront.
Chef and TV personality Cyril Lignac sells pastries, chocolates and gourmet gifts through his own Paris shops — La Pâtisserie Cyril Lignac and La Chocolaterie Cyril Lignac — developed with pastry chef Benoît Couvrand.
Best for Chef and TV personality Cyril Lignac sells pastries
Cyril Lignac built his name on French television before extending it into pastry and chocolate retail. Trained in hotel management and pastry near his native Rodez, he worked at L'Arpège in Paris and Jardin des Sens in Montpellier, and picked up further pastry experience alongside Pierre Hermé and Alain Ducasse, before opening his own Michelin-starred restaurant, Le Quinzième, in 2005 — the same year the M6 series “Oui Chef!” turned him into a national media figure. He went on to judge Top Chef for five seasons and has hosted “Le Meilleur Pâtissier” since 2012, plus the lockdown-era cooking show “Tous en Cuisine.”
The retail side of the business runs in partnership with pastry chef Benoît Couvrand: La Pâtisserie Cyril Lignac, launched in 2011 and now with several Paris locations plus Saint-Tropez, and La Chocolaterie Cyril Lignac, opened in 2016 in the 11th arrondissement and built entirely around cacao — bars, pralines and chocolate-based treats from morning through afternoon. Alongside the shops, Lignac runs a group of Paris bistros and restaurants and has published more than 40 cookbooks. For a shopper, the appeal is buying from a working chef's own counter rather than a licensed name — Couvrand is in the kitchen, not just on the packaging.
Dalloyau has traded as a Paris pâtisserie since 1682 and supplied the French royal court in its early years. The Opéra cake, one of its own inventions, remains the house's best-known creation at its Faubourg Saint-Honoré address.
Best for Opéra cake from a Paris pâtisserie founded in 1682
Claire Damon opened on boulevard Pasteur in December 2006, after Pierre Hermé at Ladurée and the kitchens of Le Bristol and the Plaza Athénée, and took the Pudlo prize in 2009.
Best for Claire Damon's fruit-driven, botanically precise pâtisserie
Claire Damon opened Des Gâteaux et du Pain on 31 December 2006, on boulevard Pasteur in Paris's 15th arrondissement, together with baker David Granger. Before striking out on her own, Damon trained at Ladurée under Pierre Hermé and then worked in the pastry kitchens of the Hôtel Bristol and the Plaza Athénée, two of the city's grand hotel kitchens. Her early work at the Pasteur shop won recognition quickly: critic Gilles Pudlowski gave her his 'Pudlo 2009' prize. Years after the first shop opened, Damon added a second location on rue du Bac in the 7th arrondissement. Her pastries are built around seasonal fruit and organic French eggs, sourced from small French producers, with a stated avoidance of ingredients out of season — a fruit-forward, restrained style distinct from richer, chocolate-led Parisian pâtisserie houses. Signature pieces include a strawberry baba and a vanilla mille-feuille, made at a central Paris laboratory shared by both boutiques.
Christophe Vasseur chose baking 'by conviction' at 30 and opened Du Pain et des Idées in 2002 inside a classified 19th-century shopfront with painted ceilings on rue Yves Toudic. His signature Pain des Amis, a long-fermented rustic loaf with a thick, smoky crust, is hand-shaped daily.
Best for Long-fermented Pain des Amis and hand-shaped Paris breads
Christophe Vasseur didn't set out to be a baker. He chose the trade "by conviction" at 30, and in 2002 he found a space on rue Yves Toudic, at the corner of rue de Marseille in Paris's 10th arrondissement, that convinced him he'd found the right place: a shopfront with a classified 19th-century facade, its ceilings still carrying their original paintwork.
The bakery's signature is the Pain des Amis, a rustic loaf built on long fermentation and hand-shaping, known for a thick, golden crust and a smoky aroma from the oven. Vasseur has since expanded the original bakery into three adjoining spaces — the bakery itself, a dining table, and a glass-fronted workshop where visitors can watch bread being made — and the shop also produces pizzas and viennoiseries alongside its breads.
Vasseur has written about his approach to the craft in "Le Pain: de la Terre à la Table," sold in the shop, and the bakery runs weekly Wednesday-evening bread-making workshops open to the public.
Pastry shop at 45 rue Montorgueil, Paris, opened in April 2016 by Julie Mathieu and Muriel Tallandier, founders of the Fou de Patisserie magazine; gathers rotating creations from many of Paris's leading pastry chefs under one roof.
Best for Top Paris chefs' pastries gathered under one Montorgueil roof.
Fou de Patisserie was opened in April 2016 at 45 rue Montorgueil in Paris's 2nd arrondissement by Julie Mathieu and Muriel Tallandier, who had already built the Fou de Patisserie magazine into a reference point for French pastry culture before extending the brand into a physical boutique. The shop's concept is a curated, rotating selection of signature creations from a wide range of Paris's best-known pastry chefs, brought together in a single counter rather than being the output of one in-house pastry kitchen.
Hugues Pouget's Saint-Germain patisserie, opened 2010 as Hugo & Victor and now trading as Hugues Pouget Paris, with a boutique at 50 rue du Cherche-Midi plus outposts in Tokyo, Seoul and Dubai.
Best for Hugues Pouget's seasonal sphères and literary-themed pâtisserie in Saint-Germain
Hugues Pouget, named Champion of France for desserts in 2010 after training under Guy Savoy, opened his own patisserie-chocolaterie the same year under the name Hugo & Victor, on Boulevard Raspail in the 7th arrondissement. The house split its output into two registers: 'Hugo' creations reworking classic pastries, and 'Victor' pieces staying closer to tradition. After more than fifteen years under the Hugo & Victor name, the maison rebranded to Hugues Pouget Paris, opening a new boutique at 50 rue du Cherche-Midi in the 6th arrondissement. The brand's site also lists boutiques in Tokyo, Seoul, and Dubai.
Paris pastry boutique opened in 2012 by chef Christophe Adam in the Marais, devoted entirely to eclairs in rotating, brightly colored flavors like citron, salted caramel, and yuzu.
Best for Christophe Adam's glossy signature éclairs
L'Eclair de Genie was opened in 2012 by pastry chef Christophe Adam on rue Pavee in the Marais, built around a single, hyper-specialized idea: an entire boutique devoted only to the eclair. Adam, who is from Finistere in Brittany, trained at Le Gavroche in London and the Hotel de Crillon before spending years as head pastry chef at Fauchon starting in 1996, where he first began reworking the eclair's classic oblong shape with bold colors and unconventional flavor combinations. His shop's rotating lineup has included citron, pecan, salted caramel, hazelnut, and yuzu eclairs. Adam has been named pastry chef of the year by the Pudlo guide, and the concept expanded into additional shops in Paris and abroad, including Japan, Italy, Russia, and Canada.
Celebrity chef Cyril Lignac's pastry shop — the Equinoxe and Chou Vanille are signature creations. Modern French pastry that respects tradition while pushing boundaries. The Rue Paul Bert location opened in 2011 as the house's first pastry shop.
Best for Equinoxe, Chou Vanille, and modern French pastry
Lenôtre’s boutiques go beyond pastry boxes into savoury dishes, catering collections and click-and-collect orders. Its separate culinary school offers amateur workshops as well as professional courses in pastry, baking and cooking.
Best for French pastry from the empire of Gaston Lenôtre
Twice world’s best pastry chef — her Délicatisserie viennoiserie and sculpted tarts at Printemps. Opened Délicatisserie as a made-to-order online pâtisserie (own site: 2020; World's 50 Best text says 2021) before adding a daily counter at Printemps du Goût.
Best for Twice-crowned world's best pastry chef's Délicatisserie viennoiserie and sculpted tarts at Printemps
Nina Metayer's Delicatisserie is a digital Parisian patisserie taking online orders for seasonal creations, travel cakes and chocolates, with courier delivery across Paris and its inner suburbs. Pastries can be collected daily at its counters inside the Printemps du Gout on boulevard Haussmann and at the Halles d'Issy in Issy-les-Moulineaux.
Best for Patisserie, pastry, chocolate, click-and-collect
Faubourg Saint-Honoré anchor: Pierre Hermé offers sweets, pantry goods, chocolate, tea, biscuits, condiments, or food gifts.
Best for Macarons, pastries, chocolates and gift boxes
Pierre Hermé, fourth generation of an Alsatian baking family, apprenticed under Gaston Lenôtre at fourteen and became the pâtissier who made French pastry a designer discipline — Vogue's 'Picasso of pastry' label followed him permanently. Launching his own house in 1998, he introduced collections presented like fashion seasons and built flavor architectures that changed the macaron from sweet to serious: Ispahan's rose, lychee, and raspberry — his most famous creation — Mogador's milk chocolate and passion fruit, Infiniment Vanille's single-flavor depth. His macarons compete with Ladurée's for the Parisian crown, the rivalry itself a fixture of food journalism, and his boutiques treat pastry with jeweler's presentation. On Faubourg Saint-Honoré the house sits appropriately among couture. Ispahan — as macaron or full entremets — is the essential order; the Infiniment series shows his purist register.
Buy the Ispahan croissant in the morning if the boutique carries it; the viennoiserie translation of the famous flavor sells out and travels better than macarons.
Pierre Hermé's rue Bonaparte shop brings the pastry chef's macarons and chocolates to Saint-Germain-des-Prés. The Paris address opened in 2001, following the company's first boutique in Tokyo. Explore the current pastry selection before choosing a gift from the changing collections.
Best for Macarons and chocolate gifts on rue Bonaparte
Paris bakery founded in 1932 by Pierre Poilane at 8 Rue du Cherche-Midi in Saint-Germain-des-Pres; still family-run, now led by his granddaughter Apollonia, baking the wood-fired sourdough miche stamped with a P.
Best for Pierre Poilâne's 1932 P-scored miche, baked in wood-fired ovens
Poilane is a Paris bakery founded in 1932 by Pierre Poilane, a native of Normandy, at 8 Rue du Cherche-Midi in the 6th arrondissement. At a time when Paris was moving toward white baguettes, Poilane baked large round sourdough loaves from stoneground, unprocessed flour in wood-fired ovens; each miche is scored with a P. Pierre's son Lionel began taking over the business in 1973 and expanded it internationally. Since Lionel's death in 2002, the bakery has been run by his daughter Apollonia Poilane, continuing the same wood-fired sourdough method across three generations.
Sadaharu Aoki, who trained in Tokyo before moving to France in 1991, builds classic French pastry technique around Japanese flavors — yuzu, matcha, black sesame — with boutiques now across Paris, Tokyo and Taipei.
Best for Sadaharu Aoki, who trained in Tokyo before moving to France in 1991
Sadaharu Aoki was born in Tokyo in 1968, trained at Machida Cooking School and worked at Patisserie Chandon there before moving to France in 1991 to work under Jean Millet and Pierre Couderc in Paris. He opened his first Paris workshop in the 7th arrondissement in 1998 and moved it to the 13th the following year — and within his first year of working in Paris was already supplying pastries to fashion houses including Kenzo, Dior, Chanel and Ungaro, an early sign that the combination he'd landed on was working.
That combination is French technique with Japanese ingredients folded in rather than layered on top: yuzu, matcha and black sesame appear across his mille-feuille, éclairs and macarons, worked into classic pastry forms rather than presented as a separate “Japanese” line. He opened his first boutique in Japan, in Marunouchi, Tokyo, in March 2005, and the house has since grown to four boutiques in Paris, three in Tokyo and two in Taipei. For a visitor, the appeal is a pastry chef working genuinely across both training systems — Japanese kitchen discipline and French pâtisserie technique — rather than a French house adding an occasional matcha special.
A Paris pâtisserie founded in 1730 by Nicolas Stohrer, pastry chef to Marie Leszczyńska. The Dolfi family acquired the house in 2017, and Elizabeth II visited during the 2004 UK state visit to France.
Best for Historic Parisian pâtisserie and rum-soaked baba
Pastry shop opened in early 2021 on rue de Charonne in Paris's 11th arrondissement by chef Bertrand Grebaut of Michelin-starred Septime, with partner Theophile Pourriat. Its name is an anagram of patisserie; batches are baked hourly from a single oven.
Best for Septime's pastry annex — natural-wine-generation tarts and choux
Tapisserie is the pastry offshoot of Septime, the Michelin-starred Paris restaurant run by chef Bertrand Grebaut. Grebaut opened it in early 2021 with his business partner Theophile Pourriat at 65 rue de Charonne in the 11th arrondissement, a short walk from Septime itself. The name is a French wordplay - an anagram of patisserie - and the shop carries over Septime's sourcing standards, using organic, seasonal and local ingredients. All pastries are made on site around a single oven, with batches produced hourly rather than baked in bulk in advance. The result functions as a stand-alone patisserie rather than a mere annex.
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