The best pastry shops Lyon 69000

To savor a Hiriart pastry is to experience orgasm! L'Orgasme is the name of a divine entremet created by Philippe Hiriart, Meilleur Ouvrier de France, an exceptional ice-cream maker and pastry chef, who is also a baker. The pleasure knows no bounds when you taste a Paul Bert, a house specialty, entremets and entremets glacés, logs for the holidays, chocolates in every season, and even more so at Easter, and fabulous homemade ice creams, as original as they are tasty. A house emblematic of good taste and the art of living à la lyonnaise.

The most delicious Merveilleux made before your eyes in a pastry shop that you should not just photograph. Light, crispy and melting at the same time, these cakes are a specialty of the North. Frédéric Vaucamps has made the Merveilleux lighter and tastier. Working in total transparency, this craftsman has selected excellent products to make his Merveilleux to be eaten as individual pieces or as cakes for 4 to 24 people. Another wonderful store in the 6th district to succumb to this divinely diabolic temptation.

There's nothing better than creating a joyful, gourmet universe in a small cake! The Little Petits Gâteaux team will be delighted to help you personalize your cakes. In the Ainay district, a tea room which, despite its half-French, half-English name, claims its "French touch". The real tour de force of this team of pastry enthusiasts is to make cakes that are too beautiful, including the dizzyingly shaped "Layers Cakes", and too delicious to eat. Never nauseating, the cakes are made with fresh, natural ingredients. Colorful, fragrant, disguised, from small or giant cupcakes to custom-made wedding cakes, there's a huge, delicious choice.

Founded in 1977, Maison Bouillet has evolved with the know-how and creativity of Sébastien, who has reinvented patisserie with new shapes, new colors and new flavors. Creative patisserie with no limits, real jewels that make you fall in love with them every time you visit: St Ho caramel and vanilla, Baba Too Baba and Crème d'ange that change with the seasons, Lyon-Tokyo, Chiffon Cake... The E-boutique and the numerous addresses (9 in all) are practical ways to sample all the delights of Sébastien Bouillet.

While France remains one of the lands of pastry -and Rue Paul-Bert has at least a famous one…-, the United States is the land of pastry. Often, when travelling to the States, in New York, you wonder why one of these famous bakeries has not opened yet in our neighbourhood. So, that's done two steps from the train station of Part-Dieu with Dorodi Pastry, whose specialty is donut. Donut, it is a little like in our country the eclair or doughnut, a real inexhaustible source of little pleasures that do not really help to lose weight but are so much fun! Donuts in tens with seasonal flavours, but the dark chocolate is timeless in our opinion, muffins and cookies that are each better than the last, as well as gourmet cheesecakes to enjoy with a homemade lemonade. The only concern is that we must keep coming back to taste everything! Note that we can find Dorodi and the charming Myriam on the markets (Croix-Rousse, Quai Saint-Antoine).

What you're about to taste in Romaric Boilley's 3 Lyonnais boutiques and Tassin store is unique! Head for Les Brotteaux to discover the historic address of Délices des Sens, where the chef created his gourmet universe of exacting standards, excellence and originality from quality ingredients, almost 20 years ago. Starting with macaroons, especially those with salted butter caramel or homemade dark chocolate, unmissable specialties. Then there's 100% homemade desserts, including praline tarts and seasonal fruit tarts, as well as chocolates, spreads, cakes and ice creams... So many gourmet pleasures to savor.

In the gourmet series of single-product boutiques, here's the madeleine. Childhood memories or not, the madeleine offers much more than a comforting bite in this deliciously regressive boutique. Young chef Antoine Dubois revisits the madeleine in all sizes, up to XXL, with real cakes - and even logs for the holidays - and in all flavors. Made with top-quality ingredients, including Valrhona chocolates for the hulled madeleines (our favorite...), the madeleines reach their peak in the pastry version, with "classics" and regular novelties (pineapple, speculoos...). Another delightful boutique in the ^6th arrondissement.

Between Brotteaux and Tête d'Or, the two Dorner brothers, Maxime, a pastry chef who has worked in Michelin-starred establishments, and Gauthier, a chef and travel manager, continue to develop their gourmet idea: revisit the great pastry classics and give free rein to their imagination with delicious creations. In this lively setting, where you can sit in a cosy dining room or on the terrace, gourmands savour desserts that are transformed into veritable jewels. Spectacular fruit tarts, colorful creations, head-turning mille-feuille... Brioches and giant madeleines, chocolates and pleasures to take away or share in this beautiful tasting area.

When it comes to desserts, pavlova is the gateway to heaven. What is a pavlova? It's a dessert of incredible lightness, just like the Russian ballerina Anna Pavlova for whom the recipe was created. It's made from a base of meringue, both crunchy and soft, topped with whipped cream and fresh fruit. So when master pastry chef Joël Maier offers us the "king dessert" on a seasonal menu of individual or shared pavlovas, each more sublime than the last, it's an absolute delight. Pavlovas to take away, but also to enjoy every weekend with the brunch at the Salle à Manger on rue Mercière.

Maison Antoine may no longer be located on Quai Saint-Antoine, but it's still firmly established on this corner of Rue de la Charité. A beautiful gourmet showcase full of natural light, with large bay windows and a small terrace just a stone's throw from Place Bellecour for a gourmet break. A Maison Antoine that breaks away from the codes of the traditional tearoom to offer a range of tasty snacks, from sandwiches to poke bowls. Pastries that combine flavor and beauty with subtly revisited classics, some of the city's best viennoiseries and breads made from regional flours. From gourmet breakfasts to shareable snacks.

The beautiful story is that of Maël and Roxana, graduates of the Alain Ducasse school in Yssingeaux, who, after selling their products on the Croix-Rousse markets, took over a historic patisserie-chocolaterie (Galland for 40 years) in the Jean Macé district. Lalibela is a gourmet treasure trove run by artisans of taste who share their know-how and creativity, and put a lot of love into everything they do. Viennoiseries, brioches - babka with pink praline... -cakes, small and large cakes, a superb lemon meringue pie, delicious tiramisu with organic Ethiopian coffee and Valrhona chocolate... Tearoom to savour the joy of being at Lalibela.