The best pastry shops Paris 11th 75011

It is a tea room without equivalent, which deserves that one lingers there. The reactions are unanimous, and very positive, when you walk through the door for the first time. Marble, Art Deco chandeliers, spacious and wavy benches: the place has an undeniable charm. Kanoun is a nice oriental tea room (which also offers a restaurant). If we come there, it is for its pastries with an authentic taste, fine, to taste with delicious teas. We can only recommend a visit to Kanoun, 100%!

Just opposite his restaurant Le Chardenoux, Cyril Lignac, the media leader, opened his pastry, which was the result of a meeting with the talented pastry chef Benoit Couvrand. In a very contemporary setting, some traditional pastries are revisited and adapted to the tastes of the moment thanks to subtle associations. Chocolate, caramel butter, but also seasonal fruit are the bases of beautiful gourmet flavours: The strawberry pie adopts the pistachios in Sicily, the Éclair flash blends with nuts, the Lemon Pie or the Paris-Brest have a very innovative look. Pâtisserie offers a choice of breads, pastries, salads and sandwiches all year round. A second address was created in September 2013 in the 16 th arrondissement. Whether it be here or in the 11 ^th, prices go a bit: € 5 for a pastry, € 2,30 for a chocolate loaf and € 1,20 for the Tradition wand.

It is a temple of oriental pastry since 1993, already a quarter of a century… Dates, figs, oranges, almonds, pistachios, honey… They're all there. Since its creation on rue Saint-Maur by Samira Fahim and her partner Hassen Rahmani, La Bague de Kenza has expanded the family by opening several boutiques in Paris and the suburbs. What makes its success? The quality of Algerian pastries, and often Algerian, melting and deliciously sweet... About 60 little pleasures to discover: walnuts, almonds, pistachios, dates, roses, honey... The adjoining catering shop will also give you a very warm welcome. And though the prices are a little high, they are fair.

More than just a concept, it's an experience in its own right, and one that many have already tried out with great enthusiasm. And with good reason: as its name suggests, CakePart offers a wide range of original and tasty creations. Sweet, like chocolate-hazelnut or almond-peach-verbena, for example, or savory, like goat-honey-walnut or chicken-pesto-dried tomatoes, are among the many proposals. It's seasonal and tasty, made on site, and can be enjoyed on the premises. Weekend brunch is recommended.

In the family of single-product brands, I ask for La Briée. A noun coming from "brier", or "to crush" in the sense of kneading dough in old Norman. And not just any dough: the kind used to make brioches. For the friendly owner, Karim Debsi, lines up the displays of his authentic briocherie cramiques, brioches vendéennes, parisiennes, kouglofs and other tartes bressanes. A true tour de France of brioche! These gourmet treasures are made and can be enjoyed on site, accompanied by drinks.