The best pastry shops Essonne

At the Gerbe d'Or, it is the Essonne Pavement, the bilberries and the almond paste, which holds the top… from the pavement for ten years. A perfect cake for tea or coffee and keeps well. But for four years, he has been challenged by the other specialty: The Jazz Festival, a or of chocolate and burnt cream. In December, place for festive desserts with logs, Norwegian omelettes and vacherins in log form.

Michael Louis has become a reference for macaroons. Taste the Lecture, a giant or dressed with a sheet of chocolate with pistachio-griotte or salty butter caramel… or even the Macaronnade, a light vanilla muslin with raspberry and imprisoned by the cute of two macaroons. Other surprises await you in this boutique. You can discover them!

From marshmallow to fruit and chocolates, everything is home at Martial Tetrel. The Gourmands will enjoy the Pearl of Igny, a or with strawberry and pistachio muslin, with raspberries or the Paris-Brest, praline to the old aux of hazelnuts under the palate. La Ferme de la Ferme has become a reference to Igny and its surroundings. 

A high quality pastry every week that becomes the weekend for all lovers of desserts such as Mont Blanc, white chocolate foam and strawberry marmelade. Other speciality of the house, the nit with different fragrances: Chocolate with éclats, lemon and raspberry, strawberry, praline… Taste the Paris-Brest, with its homemade paste, filling a very light muslin. Other pastries await you. 

Welcome to the country of the or. It stands in a dozen fragrances: purple, Nutella, spéculos… Other no less tasty cakes: the Roman, a milk chocolate foam with hazelnuts and caramel almonds on fond background. The Coco passion, a coconut scent of coconut with grout of raspberry and passion, with whole raspberries, on a almond biscuit background. A real happiness!

It's a patisserie offering a variety of delicious pastries and cakes. It's important to note that Patisserie Ducastel doesn't offer on-site dining or delivery services. So it's best to plan to take your purchases with you, or enjoy them on site.

A place or quality is the keyword. During the year-End Holidays, the Mysterious with its Bavarian chocolate and burnt cream or the Sparkling au and fruit of passion will make your table happy. Among the great specialties of Lofti Ellini, the giant or with pistachio or Délice with three chocolates and its caramel foam. Or the strawberry, and its sponge covered with a thin layer of almond paste. Real happiness to conclude a meal.

Laurent Carbon has been a baker in Longjumeau since July 2011. With over thirty years of experience in France and abroad, he will surprise you with his creations. Renowned for its bread, but also for its pastries, Laurent Carbon is also a specialist in montées that will accompany all your holidays. Other delicacies will offer you very good moments.

Creativity, colour, exoticism, all senses are éveil for a unique pastry. At Sebastien and Marguarita Duchemin you will find 14 types of macaroons, with new flavours such as peanut and caramel. Let yourself be tempted by homemade chocolates and, above all, enjoy the sweetness of milk ganaches, caramel and almonds. The gourmands paradise. Other sweet surprises await you.

It's not easy to choose between all cakes from this pastry. If you are looking for a fresh and light dessert, choose Evidence, Crisp au, white cheese, and red fruit grout. One of the great specialties of this pastry is the Three chocolates, a crispy black chocolate with white chocolate cream and a milk chocolate cream.

Fabrice Richier's brand brand is the squirrel bread, a tradition for cereals and dried fruits based on grapes, hazelnuts and nuts. It also distinguishes itself from its brioche from the South west prepared with olive oil, orange juice and a zest of lemon-orange. For Christmas he likes to multiply rolls of 150 grams like Viennese breads, breads with figs or apricots and present them in wooden crates. A bakery to recommend!

Jérôme and Laetitia Durand welcome you in their pastry and offer you smiles with the sweet meringue, a Savoyard with raspberry and delicious strawberry strawberries. Taste home-made chocolate and black forest with Métis, a chocolate foam with a vanilla lemon cream on a rice bed blown to three chocolates. Don't leave the Concorde or Triumph, a or biscuit with a milk or black chocolate foam covered with almond chocolate. Let's wait until Christmas to appreciate the famous logs with butter cream «to the taste of yesteryear».

If every pastry maker has his specialty, Christian Ducrocq owes his fame to his foam in white gianduja, roasted pecan and biscuit madeleine and cinnamon. Let it take possession of your taste buds with its gingerbread biscuit, salt fleur caramel, fig conflict, Bavarian à, pear and candied pears. When Christmas approaches the return of logs, including the Great Love: strawberry conflict strawberry mara and vanilla foam on madeleine.