The best pastry shops 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.

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.

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.

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.

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...).