Top 10 Pâtisseries in Paris (For Macarons, Éclairs & More)

Why it’s famous: Often hailed as the “Picasso of Pastry,” Pierre Hermé revolutionized the macaron and pastry world with his innovative flavor combinations and architectural creations. He elevates classic French pastries with audacious and unexpected pairings.
Specialties: His macarons are legendary, especially the “Ispahan” (rose, lychee, raspberry). Also renowned for his unique cakes like the “Ispahan” (rose, lychee, raspberry) and “2000 Feuilles” (a reinterpretation of the mille-feuille with praline).
Vibe: Modern, minimalist boutiques that showcase his creations like jewels.
Locations: Multiple locations across Paris (e.g., Rue Bonaparte, Rue de Vaugirard, Galeries Lafayette Gourmet).

Why it’s famous: Synonymous with Parisian elegance and luxury, Ladurée is an iconic tea salon and pâtisserie established in 1862. They are often credited with inventing the modern macaron. Their charming, pastel-hued salons offer a delightful experience.
Specialties: While their macarons (classic flavors like pistachio, chocolate, vanilla, and seasonal offerings) are their most famous product, also try their Eugénie (a new biscuit with shortbread, caramel, and chocolate) and their beautiful tarts and larger cakes like the “Religieuse.”
Vibe: Opulent, traditional, and a quintessential Parisian tea salon experience.
Locations: Famous flagship on Champs-Élysées, Rue Royale, Boulevard Haussmann (Printemps), and other locations.

Why it’s famous: Cédric Grolet is a pastry rockstar, renowned for his visually stunning and meticulously crafted “trompe l’oeil” (optical illusion) fruit creations that look exactly like real fruit, as well as his impressive Rubik’s Cube cake. His Opéra boutique also offers exquisite viennoiseries.
Specialties: The “fruits” (e.g., lemon, hazelnut, apple, peach), which are intricate desserts mimicking their namesake fruit. Also known for his beautifully executed cookies, pain au chocolat, et rum babas.
Vibe: Modern, sleek, often with a bustling atmosphere and visible pastry kitchens. Expect queues, especially for the fruit creations.
Locations: Avenue de l’Opéra (Opéra district). He also has a smaller boutique at Le Meurice hotel.

Why it’s famous: The oldest pâtisserie in Paris, established in 1730 by King Louis XV’s pastry chef, Nicolas Stohrer. It’s a historic institution with a beautiful, ornate interior that’s a monument in itself. Stohrer is famous for inventing the baba au rhum.
Specialties: The Baba au Rhum (a small yeast cake soaked in rum syrup), Puits d’Amour (a cream-filled puff pastry), and classic éclairs, mille-feuille, and fruit tarts.
Vibe: Historic, traditional, elegant, stepping back in time.
Location: 51 Rue Montorgueil (Les Halles/Montorgueil district).

Why it’s famous: Led by one of Paris’s most acclaimed female pastry chefs, Claire Damon, this boutique pâtisserie is known for its exquisite balance of flavors, fresh ingredients, and minimalist presentation. They also bake exceptional bread.
Specialties: Renowned for their fruit tarts (seasonal, fresh, balanced), exceptional croissants, and viennoiseries. Her signature cakes are equally celebrated for their refined taste and texture.
Vibe: Chic, minimalist, and very refined. The focus is entirely on the quality of the pastries.
Locations: 89 Rue du Bac (7th arr.) and 63 Boulevard Pasteur (15th arr.).

Why it’s famous: Yann Couvreur is a rising star known for his naturalistic approach, using fresh, seasonal ingredients and often incorporating foxy motifs (his signature fox logo). His creations are elegant, delicate, and often feature unique flavor profiles.
Specialties: His mille-feuille (often prepared à la minute to ensure maximum crispiness), kouign-amann, various éclairs, and his beautiful signature tarts and cakes (like the “Merveille”).
Vibe: Contemporary, fresh, often with a slightly industrial-chic aesthetic.
Locations: Multiple locations (e.g., Rue des Rosiers in the Marais, Rue de Rosiers, Rue des Martyrs).

Why it’s famous: A self-taught chocolatier and pastry chef who has garnered widespread acclaim for his uncompromising commitment to quality and fresh ingredients. While primarily a chocolatier, his pastries are equally revered and made to order.
Specialties: His chocolates and fruit pâtes de fruits are legendary. For pastries, his mille-feuille and éclairs are standouts, praised for their impeccable execution and freshness.
Vibe: Sophisticated, understated luxury. His Marais boutique has a beautiful tea room where you can enjoy his creations.
Locations: 133 Rue de Turenne (Marais) and 27 Rue de Varenne (7th arr.).

Why it’s famous: Christophe Adam reinvented the humble éclair, transforming it into a vibrant, gourmet, and often whimsical work of art. This boutique specializes only in éclairs.
Specialties: An incredible array of creative and visually stunning éclairs in unique flavors (e.g., salted caramel, passion fruit, pistachio, hazelnut praline) and sometimes with edible decorations.
Vibe: Modern, colorful, and fun. It’s like a jewelry shop for éclairs.
Locations: Multiple boutiques across Paris (e.g., Rue Pavée in the Marais, Rue du Bac).

Why it’s famous: A hugely influential figure in French pastry, known for his “gâteaux d’émotions” (cakes of emotions) which aim to evoke strong feelings through taste and texture. He’s also famous for his giant croissants and made-to-order mille-feuille.
Specialties: His mille-feuille (often customizable with different inserts and toppings), reinvented Paris-Brest, and various individual “gâteaux d’émotions” that are rich in flavor and texture.
Vibe: Modern, refined, often with a focus on a specific signature creation.
Locations: Multiple locations (e.g., Rue de l’Annonciation in the 16th arr., Rue du Pont Louis-Philippe in the 4th arr.).

Why it’s famous: While technically a boulangerie (bakery) that also sells pastries, Du Pain et des Idées is so exceptional it warrants a spot. Christophe Vasseur is a self-taught baker who focuses on traditional methods and high-quality, often organic, ingredients.
Specialties: His famous “pain des amis” (a rustic, flavorful bread), but also incredible viennoiseries like the chocolate-pistachio “escargot” (snail pastry), and traditional apple turnovers.
Vibe: Authentic, rustic, with a beautiful historic interior. Often has queues out the door.
Location: 34 Rue Yves Toudic (10th arr.).

Enjoy your sweet journey through the best of Parisian pâtisseries!

Top 10 des pâtisseries à Paris (pour macarons, éclairs et plus)