Where to buy bread cakes chocolates ice cream Paris 6th 75006

The first Pierre Hermé boutique was opened in Tokyo in 1998. The second one on rue Bonaparte was opened in 2001. Since then, it has been an undeniable success. The macaroons of this star pastry chef make even the most fashion-conscious ladies swoon: on the one hand, the "Infiniment" (vanilla, lemon, chocolate, pistachio...), on the other hand the "Signature" (Mogador, Chloé...). As for the pastries, the creations are divided into two categories: the unavoidable ones, such as the Ispahan (rose, raspberry, lychee) and the 2000 leaves, and the cakes according to the seasons. You can also enjoy a coffee at Café Pierre Hermé, on the other side of rue Bonaparte, at 61.

Some like him, others love him, and as if his title of Meilleur Ouvrier de France received in 2000 was not enough, some go as far as describing him as "Rodin of chocolate". It must be said that his sculptures are bold and absolutely wonderful, he even recreated a cobblestone of May 68 to mark the 40th anniversary. He dares new mixtures - sometimes 14 products assembled in one creation - that delight the palate. He combines textures and aesthetics. Patrick Roger is also a master of taste who works  in his chocosphere! He imagines everything in his workshop in Sceaux where he transforms chocolate into wonderful sweets or into giant pieces of 80 kilograms.

Maison Larnicol is first of all a Breton institution created in South Finistere by Georges Larnicol. His first bakery was opened in the 80s. He invented the Torchette^®. This cake was so successful that it spread quickly across Brittany, then in the West before arriving in Paris. This Meilleur Ouvrier de France keeps inventing while maintaining tradition: kouign-Hamann, galettes with buckwheat, wheat and algae galettes or with buckwheat and chocolate, palets, cocouettes... Among the sweets, we love lollipops marshmallow or chocolate and fruit, meringues, the moumouttes, macaroons with fresh fruits without animal fat, not to mention chocolates which can be customized on request and become genuine creations. He also makes artistic chocolate pieces for all celebrations: weddings, baptisms, birthdays. The time range allows, even in the late evening, to go and get a little treat for oneself or to offer.

Created by a Roman ice cream maker, Veronika and Renato Squillante Montoro's ice creams and frozen desserts are made with fresh seasonal products, without additives, coloring agents, preservatives and artificial flavors. One of the stars of this gelateria artigiana is the pistachio ice cream from Iran. You should know that the sorbets here are officially certified vegan, and the ice creams are gluten-free. But the particularity of this noble sign - Renato is a marquis - is that it elaborates salted ice creams with surprising flavors, such as this ice cream with avocado and gorgonzola. Quite original, isn't it? Small selection of pastries... Italian of course (cannolo, maritozzo).

Henri Le Roux, master chocolatier-caramélier from Quiberon, has made a name for himself thanks to his salted butter caramels in France, but also in Japan where he opened shops in Tokyo. Since then, his story with the Land of the Rising Sun continues and he combines the flavours of his native Brittany with Japanese flavours. You have to test the delicious yuzu macha chocolate bar! In addition to chocolates and caramels, the house also offers spreads, jams and fruit pastes, among other delicacies. For enthusiasts, two other boutiques were opened in Paris: one at 52 rue Saint-Dominique (7th) and the other at 24 rue des Martyrs (9th).

Although he announced in June 2019 the closure of his starred table in the 15th arrondissement, the media and friendly Cyril Lignac continues to operate his other restaurants in the 6th and 11th arrondissements and above all to develop his network of pastry and chocolate shops. Mercotte's sidekick in "Le meilleur pâtissier" on M6 leads his sweet adventure with Benoît Couvrand, who was once a pastry chef at Fauchon. In the summer of 2019, the duo had five elegant and sober pastries to their credit, including the one on rue de Sèvres. Among his creations, a delicious lemon tart with its white chocolate frame and Equinox (vanilla cream, caramel and speculoos biscuit).

Lionel Poilâne's daughter, Apollonia, has taken up the torch and continues her father's work. In the main store, rue du Cherche-Midi, the whole range of the house is within reach. At the front of the line is the famous classic Poilâne bread, made from stone-ground wheat flour, sea salt and natural leaven. Next to it, rye, walnut or corn cob, rye with raisins, sandwich bread and peppered bread. Viennese pastries, apple pies and especially Punitions (small shortbread) are a pleasant way to fill a small hunger.

Trained, among others at Michel Chaudun's school, Jean-Charles Rochoux is based near Saint-Germain-des-Prés. His shop is a delight for the eye and the palate, with original moulded or sculpted subjects, of small and large sizes, according to his inspirations of the moment, but also events of the year. He also responds to the desires of his clients and creates sculptures on demand. On the menu, a whole range of chocolates (ganaches and pralines), bars (chocolates from Venezuela, Guatemala, Indonesia...), spreads, as well as a Hazelnut Carousel to create your own chocolate flowers, for example to decorate a cake. Online shop.

It takes a bold move to set up shop right next door to a colleague, but nevertheless a competitor as renowned as La Maison du Chocolat. But that's exactly what Patrick Roger dared to do with his boutique in Sèvres-Babylone. That said, this brilliant chocolatier has once again imagined an astonishing setting to magnify his chocolate offering. His talent as a sculptor is expressed here by long vertical iron rods - branches or roots - that run along the walls and are echoed at the feet of the central display case. A pleasure for the eyes and the palate!

The House of Pariès offers Parisians Basque delicacies and specialities: the Basque cake, of course, available in several versions (cream, black cherries, citrus fruits, chocolate, hazelnuts), turrons, the Espelines®, delicious roasted and caramelized almonds with Espelette chilli pepper. Other delicacies: the famous Kanougas® (delicious soft caramels), the famous Mouchou® from the Basque word "muxu" which means "kiss" (small soft almond biscuits) and a wide variety of chocolates which make the reputation of the house, a range of pastries, home-made ice creams and full-fruit sorbets. Finally, the House now offers Basque cake workshops in its shop!

She knows Caroline well. It's a family affair. Her great-grandfather set up a factory in the Limousin region to produce this delicious delicacy, a local specialty since the ^18th century. His grandfather took over, but the business has since been sold. At the beginning of 2023, it was the great-granddaughter, Caroline, who took her turn in the artisanal production of madeleines and other travel cakes (financiers, cookies, cakes...). All her products are made on site, at the back of her elegant boutique-écrin.

It was in the village of... Puyricard, in Provence, that a Belgian couple opened the eponymous chocolate factory. Since then, the company has flourished in the South and beyond, with three stores in Paris, including this one, located behind the Lutétia hotel. As proof of its undeniable know-how, in 2010 it was the first food company to obtain the Entreprise du Patrimoine Vivant (Living Heritage Company) label. Handmade chocolate, calissons d'Aix rich in almonds - the other specialty of the company - lemon or orange peel, marrons glacés, caramels... You will find it hard to resist.

For their first boutique, they chose the ^7th arrondissement. For the second, multi-starred chef Yannick Alléno and his pastry chef Aurélien Rivoire opted for the Sèvres-Babylone district. A bold choice, given that the area already boasts such illustrious names as La Maison du Chocolat and Patrick Roger. So how did they set themselves apart? By offering "gourmet, delicious, sugar-free chocolate". The two partners replace sugar with birch water. The result: chocolates that are good for you... and seriously delicious.

For several years now, it has been the fashion for single-product sweet stores. L'Eclair de génie, Popelini, La Maison de la chantilly... and La Meringaie, a family story with Madame (Marie), Monsieur (Benoît) and, initially, cousin Charlotte. The couple and their teams stage the meringue in different roles: solo (the Meringuettes) or as a base for pavlova with whipped cream and fresh fruit. The day we visited, the Désirée (whipped cream with coconut milk, mango, kiwi, pomegranate) was the "Meringaie" of the week. Exotic and desirable.

In the galaxy of bakeries and pastry shops, you can trust this Etoile du Berger without reservation. At the origin of the brand, launched in the Hauts-de-Seine, the passionate Franck Debieu, who has worked a lot - and still does - on the fermentation of sourdough to make innovative and tasty breads from quality ingredients, such as organic or CRC (Culture Raisonnée Contrôlée) flours. In its range of organic breads, religiously taste the Saint Père, its signature bread, the rye pie or the bread of the moment, offered for two months (one summer, we saw a bread with chorizo-hazelnuts). Nice array of pastries and cakes. Several lunch formulas.

Maison Mulot is a bakery-patisserie-caterer located in the Saint Germain des Prés district of Paris. It offers a selection of top-of-the-range pastries, with a few tables for on-site tasting, as well as original macaroons, viennoiseries and confectionery. Maison Mulot also offers a takeaway and delivery service. Pastry chef Fabien Rouillard uses the know-how he has acquired and passed on over the years to create and realize his recipes. Maison Mulot offers a wide range of pastries and tarts in small and large formats, as well as festive cakes for special occasions. Maison Mulot's signature pastries include Amaryllis, Magie Noire, Côme, Caribou and Délicieux.

Along with Pierre Hermé, Christophe Adam, Claire Damon, Cédric Grolet and a few others, Christophe Michalak has certainly given French pastry a facelift. And a spotlight on this discipline. It was when he was the pastry chef at the Plaza Athénée that he emerged from anonymity, notably by winning the title of World Pastry Champion in 2005. Since then, his success has not wavered. His most loyal supporters have noted his innovative spirit and praise his creations (klassik, kosmik, Fantastik...).