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There’s a new face in the Marais: Gérard Mulot. Sure there’s lot of shoe shops, sunglass boutiques, and questionable “art” galleries in the Marais. But there’s a dearth of bakeries and pastry shops.


So imagine my surprise and delight when one not-particularly-good bakery near me closed (the surprise part), then re-opened the other day as…Gérard Mulot! (the delight)


For those of you who don’t know who I’m talking about, Gérard Mulot is most famous for his Left Bank shop on the rue de Seine, where he turns out magnificent fruit tarts, from simple to architectural, buttery pastries which include a rich-rich-rich chocolate coconut fondant that’s barely finish-able (if that’s a word), and an impressive selection of hearth-baked breads for the appreciative crowds that are always oogling the pastries in the shop.

Pear-Caramel Macarons

(A few months ago I was fortunate to visit his workshop and watch his chocolatier make all sorts of things, as well as the rest of the staff, who demonstrated how they make their rather colorful macarons.)

His new shop is just one block from the places des Vosges, so if you’re exploring the Marais or the Bastille, you’re not far from pastry paradise.

And even better…now I am too!

Gérard Mulot
6, rue du Pas de la Mule (3rd), at rue des Tournelles (Map)
Tél: 01 42 78 52 17
Closed Monday

76 rue de Seine (6th)
Tél: 01 45 26 85 77
Closed Wednesday

93 rue de la Glacière (13th)
Tél: 01 45 81 39 09
Closed Monday



    • Lola

    Isn’t that wonderful! We just discovered that on the way home from the Bastille market. And open on Sundays, I love it. I haven’t tried their baguette yet, is it any good? Or do they just focus on the sweets?

    • Michele

    David, I went to the one on Rue de Seine once, where you order, get a ticket, wait in another line to pay, then go back to the first line to pick up your order.. I selected several desserts with such care and precision! And waited patiently in 3 different lines and finally exited with my treats. And lo, they had given me someone else’s order.
    Which wouldn’t have been so bad if they had ordered something more extravagant than I had, but nope.
    Anyway, I don’t really have a point here, just filling up space in your comment section because it’s fun to do.
    So I guess I’ll go away now.

    • Fred Flintstone

    The macarons at Gerard Mulot are my favorite in Paris. Is it my imagination, or are the macarons all over Paris made with more filing than before?

    Also, the bread and baguettes at Gerard Mulot are good, but in my opinion, a notch or two below Kayser. I spent a month living directly across from Gerard Mulot on the Rue de Seine this past spring and I must have gained 10 pounds – the pastries and desserts are first class, as are the sandwiches and other savory delights, but I would get my bread at Kayser a few blocks away.

    • Karen

    That’s excellent news!Not too far from where I live…Now how am I going to lose weight?I guess I should do more yoga…

    • David

    Lola: I bought a baguette au sesame that was terrific. I think it may be a bit too fancy, considering what it replaced (a lame bakery) and may need to find its footing to fit into the ‘hood and win over the locals.

    Fred: Yes, there is a lot of filling in some of them. The macarons at Pierre Herme are HUGE-just jammed with filling (too much nowadays, if you ask me). How lucky you were to live across the street from Gerard Mulot. Now it’s my turn!

    Karen: If you just walk there and walk back, briskly, there shouldn’t be any need to worry….right? : )

    • bea at La tartine gourmande

    A nice address to keep for a visit in the future…I have not yet visited his other store either as a matter of fact. Paris is JUST too large with choices!

    • My Melange

    David, you have made my day:) I am staying in the Marais for our visit in September. Between Gerard, the gelato at Pozzetto and some good cafe’s and wine bars in the area…I don’t think I’ll have to leave the Marais the whole time. (well…maybe once or twice)

    • carolyn in san mateo

    Hello and bon jour David. I am on the internet at 3 a.m. PST since my body clock is quite haywire due to the 11 hour flight yesteday from Paris. Well, on Sunday after mass at St. Sulpice I discovered Gerard Mulot much to my excitement. I have returned to San Mateo, California with two precious pink boxes with desserts as well as photos of visual delights in his shop. When I googled Gerard Mulot this morning to learn more of the special shop, I came upon your comments and web site. So happy to have wandered onto it. Hey, include me as a fan of Chez Panisse. Furthermore, I have been a friend of David Goines since 1975 (collecting Chez Panisse posters).
    Nice to make contact with you. Memories of my 11 days in France this past week are swirling around my head – it was a fantastic vacation and always thought of Alice Waters as each day I discovered the excitement in an early morning outdoor market in a variety of Parisian neighborhoods. Glad you continue to live the great life there.
    Regards, Carolyn

    • Theresa McCool

    My first time in Paris the group I was with came upon this amazing place. I was sent to heaven when I bit into the apple, caramel tart. So divine, I have never tasted anything like here in Canada. My taste buds have now been spoiled.

    • Sarah M

    I lived and studied in Paris this past summer, and became quite the macaron fanatic…I tasted them at nearly every pastry shop I passed (I literally went on “macaron crawls” that bordered on the celestial) and Gerard Mulot had what were far and away my favorite macarons in Paris, bested only by those in Rouen. I was lucky enough to stay only a block or two away from his shop on Glaciere…Oh, how I miss Paris! If you need an assistant chocolate and cheese taster, David, I’m most definitely available.

    • Eileen O

    Thanks for this suggestion! We just spent a week in Paris and we loved Gérard Mulot’s macarons (we ended up going twice). We liked them more than Pierre Hermé (agreed–too much filling) and maybe even, dare we say, Ladurée’s. Sadly, they seem more delicate, and they arrived home very smashed in their box. The Laduree and Pierre Herme arrived home intact, though. Now we just wish we’d managed to try one of their other desserts.

    • denise

    Please let me know if you don’t mind, Is the Gerard Mulot workshop you visited to watch macaroons being made, at the rue de Seine (6th), the Blaciere(13th) or la Mule (3rd) address? A company called “Meeting the French” has a tour of the Glaciere address and am wondering of that was the tour mentioned herein where you saw macaroons being made? Thank you ?


    • David

    denise: Yes, I was at the rue Glacière address. Enjoy the tour!


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