Guide of the Week
š§āāļø Green Absinthe Tart: Des GĆ¢teaux et du Pain
Why: Just like the name, the Des GĆ¢teaux et du Pain focuses on refining cakes and bread. Known as Clair Damon's bakery and lab, neighborhood residents and pastry tourists alike will find this the ideal spot for a variety of breakfast pastries, breads and of course, chausson aux pommes -- the classic French apple turnover. One of the best sellers at the shop is the green absinthe tart.
Where: 63 Bd Pasteur, 75015 Paris, Franceā
Check out the full guide here.
š® Orange-Perfumed Flan: Maison Aleph
Why: Maison Aleph is an nod to banker-turned-pastry chef Myriam Sabet's Syrian heritage. Chef Sabet conquers Paris with her award-winning Levantine flavors, and seasonal ingredients to create a blend of flavors. The bakery has served chocolate bars infused with zaatar and orange, vanilla and safron ice cream, as well as an orange-perfumed flan.
Where: 20 Rue de la Verrerie, 75004 Paris, France
Check out the full guide here.
š„ Baba Au Rhum: Stohrer
Why: The oldest patisserie in Paris, it is founded by King Louis XV's pastry chef, Nicolas Stohrer in 1730. An array of traditional sweet and savory desserts are baked every day and those looking for a baba au rhum can find the original recipe here. If you like your pastries with a side of history, Stohrer is the place.
Where: 51 Rue Montorgueil, 75002 Paris, France
Check out the full guide here.
š« Merveille: Yann Couvreur PĆ¢tisserie
Why: A global name, Yann Couvreur is one of the most well-known pastry chefs in Paris. Bringing his pastries all over the world from Riyadh to Seoul, the world-famous bakery still lives up to his name in Paris. Known for his clever spins on classic pastries and decadent desserts, one must try the merveille -- a dessert with a chocolate shell made of meringue, salted praline butter and chocolate mousse.
Where: 23bis Rue des Rosiers, 75004 Paris, France
Check out the full guide here.
š„ Croissant Au Matcha: Sadaharu Aoki
Why: Opened by the famous Japanese chef Sadaharu Aoki, his pastries are a true fusion of Japanese and French culinary signatures. Since opening in 1998, Sadaharu Aoki has been serving some of France's biggest fashion houses, delivering pastries for Kenzo, Dior, Chanel and Ungaro. His signature flavors blends matcha and yuzu into traditional French pastries like macarons, Ć©clairs and millefeuille.
Where: 35 Rue de Vaugirard, 75006 Paris, Franceā
Check out the full guide here.
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