Paris Pastry Shops


I’m often asked “What are the best pastry shops in Paris?” which is a tough question. There are over a thousand bakeries in Paris and it’s hard to whittle them down to just a handful. Each bakery has its own personality, often reflecting the neighborhood it’s located in. Pastry shops on the swanky Left Bank and Marais area will be more upscale, due to the more affluent clientele and visitors to the city, whereas in the outer arrondissements (often referred to as the “double-digit” arrondissements), bakeries cater more to locals, and the shops will be more “neighborhood oriented.” However Paris is evolving and many young pastry chefs are opening shops in the outer arrondissements, due to gentler rents, so I’ve included favorites from across the city.

A number of bakeries and chocolate shops now have multiple addresses. I’ve listed the main ones below the descriptions, but check their websites for other locations in Paris. (Tip: Many of my favorite pastry shops have opened on the Rue de Bac, in the 7th, adjacent to La Grande Épicerie food department store, so if you’re pressed for time or want to visit a lot of pastry shop in one fell swoop, you should head over there.) For places I’ve written more extensively about on the site, I’ve linked to those posts at the end of the description.

Note that addresses and hours are subject to change so it’s best to check the websites for shops and bakeries to get the most up-to-date information. Also note that many, but not all, are closed during August.


Fouquet

One of the oldest confectionery shops in Paris, founded in 1852, the chocolates at Fouquet are squarely in the style of à l’ancienne. That means darker chocolate is used to enrobe with fillings of ground caramelized nuts, and ganache centers that focus less on cream, more on bittersweet chocolate. The pâtes des fruits (fruit jellies) are at the top of my list of the best in Paris, and I’m addicted to the crunchy Croquants, dark chocolate-enrobed spice cookies, as well as their housemade marshmallows. The vintage jars filled with hard candies, caramels, and fondants are all made in the kitchen behind the shop in the rue Lafitte location, and the vinegars and rum punch are brewed up downstairs in ancient caves. (More on Fouquet.)

Fouquet
23 Rue François 1er (8th)
Tél: 01 47 23 30 36
Métro: Franklin D. Roosevelt
and
36, rue Laffitte (9th)
Métro: Grands Boulevards or Notre-Dame-de-Lorette


Yann Couvreur

One of the newest stars on the Paris pastry scene, you’ll find people hanging around the counter of the Avenue Parmentier location, nibbling on a pistachio-chocolate roulé in the morning (they open at 8am), or a Coffee-Star Anise éclair in the afternoon. The buckwheat Kouign amann could be a bit moister, but the picture-perfect pastries are worth crossing town for, especially the stylish éclairs, fashioned into rectangles, flavored with caramel or tonka beans. Especially good are the lemon tartlets and the Merveilleux, small, round cakes layered with meringue, ganache and glazed with a slick of dark chocolate.

Yann Couvreur
137 Avenue Parmentier (10th)
No phone
Métro: Goncourt
and
23bis rue des Rosiers (4th)
Métro: Saint-Paul


Vandermeersch

Why am I asking you to trek out to the Porte Dorée, at the edge of Paris? You’ll thank me when you take your first bite of their outstanding Kougelhof, a yeasted Alsatian cake like you’ve never had before. Baked in traditional fluted molds, the buttery cakes are bathed in liqueur syrup and rolled in crunchy sugar when they’re hot out of the oven. Breads are superb, especially Stéphan Vandermeersch’s pain rustique, sold by the slab, and Bostock, the baker’s favorite (because it uses it unsold brioche) gets smeared with almond baked and baked until golden brown. (More on Vandermeersch.)

Vandermeersch
278, avenue Daumesnil, (12th)
Tél: 01 43 47 21 66
Métro: Porte Dorée


Du Pain et des Idées

Christophe Vasseur ramped up the Paris bread scene, putting bread back in the spotlight for a new, younger generation with his Pain des amis, hearty loaves baked in giant slabs, then cut into rectangles. I’m a fan of the spelt bread, available only on certain days. (And I never seem to be able to remember which one, so I often miss them.) I find their escargot pastries (Danish-style spirals) rather sweet; his extra-crispy croissants and chocolatines (chocolate croissants) are more in line with my tastes. The little snack-breads by the cashier make a great savory bite in the afternoon, filled with everything from prunes and feta, to Mimolette and smoked bacon. There’s usually a line nowadays as it’s become a popular address. If you need to be revived after the wait, head over to Holybelly for some of the best coffee (and food) in Paris. (More on Du Pain et des Idées.)

Du Pain et des Idées
34 Rue Yves Toudic (10th)
Tél: 01 42 40 44 52
Métro: Jacques Bonsergent


Pierre Hermé

No one would dispute that Pierre Hermé could be called the father of modern French pastry. Not since Gaston Lenôtre has anyone done more to make French pastry more visible, and relevant, than Chef Hermé. Combining unique flavors, like white truffles and hazelnuts, chocolate and foie gras, or his most famous, Ispahan, an exotic blend of lychee, raspberry and rose, you’ll find such unique combinations in his iconic macarons and other pastries. He can ever make vanilla taste like something altogether new in his Tarte Infiniment Vanille. The 2000 Feuilles is a double-decker Napolean made up for two thousand layers of puff pastry, rather than the usual millefeuille, or “1000 layers.” If you splurge on the towering milk chocolate cherry cake (for €95), they’ll put it in a special box, and many customers leave with a box of Korova cookies, dark chocolate cookies with a touch of fleur de sel. Don’t miss the morning pastries, especially the Kouign amann and yeasty Kugelhof, discreetly located in the back of the shop.

Pierre Hermé
72 Rue Bonaparte (6th)
Tél: 01 43 54 47 77
Métro: Saint-Sulpice


Poilâne

When people used to ask me why I moved to Paris, my answer was, “To be close to Poilâne.” There’s nothing at this beloved bakery that I don’t like, from the hearty rye-raisin rolls to the famous pain Poilâne. Founded in 1932, the breads at this Left Bank stalwart are still baked in a wood oven underneath the shop. (The oven heats the entire building in the winter.) The simple apple tarts, layers of flaky pastry with softly cooked apples in the center and crunchy brown sugar on top, are the best in town. Punitions are “punishments,” crisp shortbread cookies (sablés) sold by the bag, which people come from all over Paris – and the rest of the world – to pick up. (More on Poilâne.)

Poilâne
8 Rue du Cherche-Midi (6th)
Tél: 01 45 48 42 59
Métro: Sèvres – Babylone


Blé Sucré

I discovered this treasure on one of my trips to the nearby Marché d’Aligre years ago, and now I don’t need a trip to the market as an excuse to stop by. Fabrice Le Bourdat makes, arguably, some of the best croissants in Paris, although his lemon-glazed madeleines are undoubtedly the best anywhere. (He’s created one the size of a small American football, for those who can’t get enough of a good thing.) The buttery Kouign amann is one of the best in the city, but any of the small pastries, such as the rustic plum or apricot galettes, sophisticated Millefeuilles (Napoléans), tartes Tatins or Religieuses (mini-cream puff towers) and excellent croissants, can be enjoyed at a table overlooking the pretty tree-lined square. (More on Blé Sucré.)

Blé Sucré
7 Rue Antoine Vollon (12th)
Tél: 01 43 40 77 73
Métro: Ledru-Rollin


Jean-Charles Rochoux

It would be a challenge for Monsieur Rochoux to branch out, because he oversees everything that comes out of the kitchen under his little shop, just off the bustling rue de Rennes. He is the master of chocolate, as evidenced by sculptures on shelves around the shop, crafted of pure chocolate. But his contemporary confections tempt all of the customers, including me. The liqueur-filled chocolates (especially the chocolates filled with Chartreuse) must be eaten in one quick bite, but take time to savor the gianduja-dipped almonds, square pavé-like truffles, and DO NOT LEAVE without treating yourself to a jar of his hazelnut praline paste. (More on Jean-Charles Rochoux.)

Jean-Charles Rochoux
16 Rue d’Assas (6th)
Tél: 01 42 84 29 45
Métro: Rennes


Bague de Kenza

North African pastries might not be on the top of your list of sweets to try in Paris, but Bague de Kenza will change your mind. Fresh nuts and real honey are used in their pastries, which focus less on sugar, and more on the quality of the ingredients, such as nuts and almond paste. It’s hard to choose from the delicate, refined pastries piled up (which is quite a sight!) – the Cornes de Gazelle and Baklava go perfectly with a glass of fresh mint tea, which is offered in some of their shops, although I like the cigar-like pastries rolled in sesame seeds and the cornets of pistachio. Most pastries aren’t labeled or have descriptions that don’t quite let you know what’s in them, so best just to choose a small assortment, or ask for advice.

Bague de Kenza
106, rue Saint-Maur (11th)
Tél: 01 43 14 93 15
Métro: Faidherbe Chaligny


Le Chocolate Alain Ducasse

The first bean-to-bar chocolate shop in Paris is the work of famed chef Alain Ducasse and chocolatier Nicolas Berger. The single-origin bars showcase the beans, but the praline filled bars are the ones that make me swoon. Delicious individual chocolates come filled with ground salted peanuts and Sicilian pistachios. Most creative flavors include raspberry and peppery Piment d’Espelette, coconut-passion fruit, and a sensational creamy-smooth caramel mousse. (More on Le Chocolat Alain Ducasse.)

Le Chocolat Alain Ducasse
40 Rue de la Roquette (11th)
Tél: 01 48 05 82 86
Métro: Bastille
and
26 rue Saint-Benoît (6th)
Tél: 01 45 48 87 89
Métro: Saint-Germain-des-Prés


La Maison du Chocolat

La Maison du Chocolate is “the” classic Parisian chocolate shop, the place where ganache-based chocolates were perfected. Be on the lookout for Zagora, infused with fresh mint, Smyrna, a slim rectangle stuffed with rum-soaked raisins, and my absolute favorite – Rigoletto Noir, a thin layer of dark chocolate enrobing airy layer whipped caramelized butter mousse. Some of the shops have chocolate salons where you can have a hot chocolate during the chilly winter months, and sip cold chocolate frappé (and lap up some ice cream) in the sweltering summer. (More on La Maison du Chocolat.)

La Maison du Chocolat
225 rue du Faubourg Saint-Honoré (8th)
Tél: 01 42 27 39 44
Métro: Ternes


Jacques Genin

A true perfectionist, one bite of Jacques’ buttery caramels will make you agree that they are the best, most perfect caramels in the world. They retain the flavor of pure French butter, and the passion fruit-mango surprised me by becoming my favorite of the lot, although the nature caramels (plain), are no slouch, either. A sleek selection of chocolates includes mint-infused ganache, chestnut honey, and basil. The tea salon offers oversized cups of hot chocolate and made-to-order individual pastries, which previously were available to go, but now are only available at the salon. (Or by special order, to go.) They change often, but the Paris-Brest is my favorite pastry in Paris, which can be ordered in advance, and picked up to enjoy elsewhere. (More on Jacques Genin.)

Jacques Genin
133 Rue de Turenne (3rd)
Tél: 01 45 77 29 01
Métro: Oberkampf or Filles du Calvaire


Chambelland

When I heard that Chambelland was opening, I didn’t know if Paris was ready for a gluten-free bakery, but they quickly became popular (with me as well) for their outstanding pastries that use rice and buckwheat flours at their own mill. Even if you do eat gluten, this is a worthwhile stop. Their lemon tart is perhaps my favorite in the city, with a drift of meringue over a layer of tangy lemon custard in a remarkably flaky pastry crust. Lunch is served in their light-filled café with salads and sandwiches featuring their now-famous bread. I’m very fond of their multigrain loaf, riddled with seeds, giving the slices a pleasing crunch that will satisfy anyone, gluten-free or not. (More on Chambelland.)

Chambelland
14 rue Ternaux (11th)
Tél: 01 43 55 07 30
Métro: Parmentier or Oberkampf


Des Gâteaux et du Pain

Pastry chef Claire Damon, who previously worked with Pierre Hermé, shows off her own talents at this sleek shop devoted to “cakes and bread.” Breads include fougasse with black olives, a pain noir (rye bread) with sunflower seeds, and Comté cheese bread. (Selection varies.) On the pastry side is an exceptional raspberry baba au rhum, lime-basil tartlets, and a sensational apple-maple tarte Tatin topped with caramelized pecans, that shouldn’t be missed.

Des Gâteaux et du Pain
63 Boulevard Pasteur (15th)
Tél: 01 45 38 94 16
Métro: Pasteur


Patrick Roger

Once Parisians got a taste of Roger’s chocolates, they wanted more. This brilliant young chocolatier started with one shop on the outskirts of Paris, but now has boutiques across the city, and wows locals and visitors with intriguing chocolates filled with traditional flavors, as well as lemongrass, oatmeal, and saffron. My personal favorites are the chocolates filled with praline feuilleté, crispy bits of caramelized nuts. The colorful domes in the showcases are filled with liquid caramel, some with honey from his beehives just outside of the city (don’t miss those!) or prunelle, made from tiny, plum-like sloe fruits. (More on Patrick Roger.)

Patrick Roger
108 boulevard Saint-Germain (6th)
Tél: 01 43 29 38 42
Métro: Odéon


Tout Autour du Pain

Outstanding breads from Benjamin Turquier at this little bakery just across from Jacques Genin’s shop. (It was formerly known as 134 RDT.) There’s humble, but spectacular-tasting Tourte de seigle (rye) bread and healthy Schwarzbrot, dense German loaves which I always smeared with salted French butter as soon as soon as I get home. His baguette de tradition has rightfully won awards for being the best in Paris, as have his croissants. This quirky bakery has snack-size loaves of bread riddled with white chocolate chips, and chocolate chouquettes, a perfect afternoon snack. Just around the corner is their sister bakery, at 59 rue de Saintonge, which is open some of the same days as the bakery on the rue de Turenne, and days when they are closed.

Tout Autour du Pain
134 rue de Turenne (3rd)
Tél: 01 42 78 04 72
Métro: République


Aux Merveilleux de Fred

Apologies if you’re one of the tourists I’ve accosted on the street, as you stood in front of the window at Aux Merveilleux de Fred, urging you to go in. But the specialty here is too good to pass up. A contemporary take (and a very successful one, at that) of a classic pastry from Lille, the Merveilleux is composed of meringues layered with whipped cream, flavored with coffee, vanilla or speculoos (spice cookie). While all are fabulous, the ones crusted with caramelized crunchy bits of coffee meringue, and filled with coffee cream, are hard to beat. Tip: The bite-size individual miniatures ones don’t have the same ratio of crunch-to-cream, so I recommend the softball-sided pastries, which you’ll have no trouble finishing off on your own. (More on Aux Merveilleux de Fred.)

Aux Merveilleux de Fred
129 bis rue Saint Charles, 75015
Tél: 01 45 79 72 47
Métro: Charles Michels


La Pâtisserie

Telegenic French chef Cyril Lynac owns this pastry shop, helmed by pastry chef Benoît Couvrand, and everything is terrific. Glossy chocolate éclairs, extra-flaky croissants, baba au rhum topped with a poof of whipped cream, and Parisian macarons are part of the line-up here. Breads aren’t an afterthought here, and I never leave without picking up a loaf of pain aux céréales (grainy bread) for breakfast the next morning. (More on La Pâtisserie.)

La Pâtisserie
24, rue Paul Bert (11th)
Tél: 01 43 72 74 88
Métro: Faidherbe-Chaligny


Berthillon

Still going strong, the lines on the Île-Saint-Louis attest to the popularity of this classic Parisian ice cream shop, and with good reason: the ice cream is some of the best in the world. Each understated (and some say, undersized) scoop is packed with flavor. The chocolate and caramel ice cream are life-changing, although sorbets like fraises de bois (wild strawberry) and blood orange, are particularly refreshing. I can’t resist the chocolate sorbet, which you’ll swear is as rich as ice cream. The tea salon next door has lovely desserts, including an impressive tarte Tatin. When the shop is closed, or the lines are too long, many cafés around the island offer up scoops of glace Berthillon, especially handy in August when the main store shuts down for vacation.

Berthillon
31 rue Saint-Louis en Î’Ile (4th)
Tél: 01 43 54 31 61
Métro: Pont Marie


Boulangerie Utopie

One of the newest bread bakeries to make its mark in Paris, this tiny corner spot is popular with locals, like me, who crave their poppy seed or sesame baguettes, the latter seasoned with a hint of curry. There are swirled croissant-dough pastries flavored with charbon (charcoal) and a grainy apricot loaf, too. (They also make a charbon baguette, too.) Pastries range from rustic to fancy, and include a lemon tart flavored with tarragon and a slender sesame-raspberry gâteau, although I stick with the breads – especially the baguettes, which they seem to do best.

Boulangerie Utopie
20, rue Jean Pierre Timbaud (11th)
Tél: 09 82 50 74 48
Métro: Oberkampf


Eric Kayser

One of France’s best-known bakers, Eric Kayser’s bread empire has spread to other countries, including the United States, and with good reason: his bread is excellent. With shops all over Paris, you’re never that far from one of his shops. I’m completely smitten by his pain aux graines, an airy loaf that somehow manages to hold plenty of seeds and crackly grains. His financiers are the best in Paris – and come in chocolate, pistachio, and nature (almond).

Eric Kayser
8 rue Monge, 75005 Paris
Tél: 01 44 07 01 42
Métro: Maubert-Mutualité


Hugo & Victor

Perhaps the most refined pâtisserie in Paris, with pristine strawberries tarts resting in pastry shells that look like an architect designed and elegant almost-scented financiers filled with berries or dollops of tangy jam. The shop prides itself on “deconstructing” traditional French pastries, and riffing them with unusual flavors and textures for a playful contrasts. Litchi and blood oranges find their way into macarons and the Arlequin tarts are engineering marvels. I’ll skip the tonka bean-infused chocolate cake (tonka beans aren’t my favorite things), but their mille-feuille with Tahitian vanilla is the perfect Napoleon.

Hugo & Victor
40, boulevard Raspail (7th)
Tél: 01 44 39 97 73
Métro: Sèvres-Babylon


L’Éclair de Génie

Christophe Adam upped the éclair game when he opened his all-éclair boutique in the city. You’ll find everything from passion fruit-raspberry, basil and mint, and lime-coconut, as well as an etherial éclair salted butter caramel, packed with various textures and layers in one neat (albeit very well-decorated) French pastry.

L’Éclair de Génie
14 rue Pavée (3rd)
Tél: 01 42 77 85 11
Métro: Saint-Paul


Henri Le Roux

For a long time, if you wanted to sample Monsieur Le Roux’s famous caramels, you had to go to his shop in Brittany. Now he’s got three boutiques in Paris, so you don’t have to go very far to taste them. Credited with “inventing” the salted butter caramel, called C.B.S. (which he would acknowledge he didn’t quite invent, but popularized), he’s taken it to a new level. You can taste the luxurious salted butter used in each chewy bite, with flavors ranging from cassis, black tea, black sesame (yum!), apple Tatin (caramelized apple), buckwheat, and more, which change with the seasons. Being Breton, buckwheat can also be found in his dark rectangles of chocolate, some of which also include Italian hazelnuts and walnuts from the Périgord. Don’t miss the jars of salted butter caramel spread, packed with toasted nuts and an extra hit of flaky fleur de sel. (More on Henri Le Roux.)

Henri Le Roux
1 rue de Bourbon le Château (6th)
Tél: 01 82 28 49 80
Métro: Saint-Germain des Prés


Michel Chaudun

This swanky shop delights with everything from cream-smooth chocolate squares called Pavés, to slender disks of chocolate flecked with cocao nibs, known as Columbe. Monsieur Chaudun surprises Parisians with chocolate filled with sesame seeds and peanuts, ingredients not normally associated with fine French chocolates. But he pulls them off magnificently. Because the shop has an address in Japan, you’ll sometimes find boxes filled with miniature versions of his chocolate, which are adorable. (More on Michael Chaudun.)

Michel Chaudun
149 Rue de l’Université (7th)
Tél: 01 47 53 74 40
Métro: La Tour-Maubourg


Ladurée

It’s hard to mention Paris pastries and not give a nod to Ladurée, credited for inventing the “Parisian macaron,” bite-sized almond cookies sandwiched with buttercream. Even though they have shops around the world, the macarons at the Parisian boutiques are still made in Paris, and pastry chef Claire Heitzler has been brought in to refresh and keep the brand (and the pastries) au courant.

Ladurée
16-18 rue Royale (8th)
Tél: 01 42 60 21 79
Métro: Madeleine


Sadaharu Aioki

Part of the first wave of Japanese pastry makers in Paris, Aioki also gained famed for his puff pastry, which is like no other. He uses it to sandwich green tea galettes, and cherry blossom flavored éclairs, when in season. The colorful bonbons maquillage are meant to resemble makeup and filled with tea and fruit-flavors, and the Chocorons are macarons dipped in dark chocolate. (More on Sadaharu Aioki.)

Sadaharu Aioki
35 rue de Vaugirard (6th)
Tél: 01 43 06 02 71
Métro: Saint-Placide


Fou de Pâtisserie

If you can’t make it to a dozen pastry shops in Paris, you can visit a lot of them in one place: Fou de Pâtisserie. It’s hard to say what will be available, as the city’s best bakers and pastry chefs put on their thinking caps to come up with one-of-a-kind creations for this tiny slip of a boutique. (The rue Montorgueil has lots of other pastry shops on it, so it’s also worth exploring.)

Fou de Pâtisserie
45 rue Montorgueil (2nd)
Tél: 01 40 41 00 61
Métro: Sentier


A L’Etoile d’Or

Denise Acabo has been presiding over her shop near Montmartre for decades, even surviving her shop being blown up in a gas explosion. But she’s still going strong, selling tablets of the famed Bernachon chocolate (she’s their only outlet, outside of Lyon), a family-run bean-to-bar chocolate shop that produces bars like Moka, made with ground chocolate and coffee beans, and the outstanding Kalouga, filled with oozing salted butter caramel. The shop is a candy-lovers dream, with glass jars of marshmallows, pralined almonds, and showcases packed with filled chocolates from the best chocolatiers in France, including Bernachon (try their palets d’or), Bonnat, and more.

A L’Etoile d’Or
30 Rue Pierre Fontaine (9th)
Tél: 01 48 74 59 55
Métro: Blanche


Le Boulanger de la Tour

The upscale Tour d’Argent, the Michelin-starred restaurant that overlooks the Seine, gave their bread baker his own space, which is open to the public. You’ll find excellent baguettes, hearty loaves made with cornmeal or grains, and morning pastries, although I was especially wowed by a well-caramelized Palmier, a brittle fan of puff pastry, wispy sheets of pastry held together by dreamy French butter. Be sure to ask for one that’s well-cooked, if that’s your preference.

Le Boulanger de la Tour
2 rue Cardinal Lemoine (5th)
Tél: 01 43 54 62 53
Métro: Sully Morland or Cardinal Lemoine


Pain de Sucre

I’m crazy for Didier Mathray’s spongy marshmallows, piled in jars. Flavors include whiskey, coconut, litchi, and basil, although my favorites remain the chocolate marshmallows coated with shredded coconut. Small pastries like éclairs filled with hazelnut cream tempt, and the aptly named Tentation features raspberries in pistachio frangipane. Ice cream is available in the summer, in flavors such as lemon verbena, goat milk, and fresh mint. Chocolate-lovers will want to stop at the shop of François Pralus, an outlet of a famed French bean-to-bar chocolate maker (also noted for his Praluline, a brioche studded with pink pralines, which is rather sweet, but hard to stop eating), located just down the street, at 35 Rambuteau.

Pain de Sucre
14 rue Rambuteau (3rd)
Tél: 01 45 74 68 92
Métro: Rambuteau


Un Dimanche à Paris

The owner of this shop, tucked away in a quaint Left Bank alley, is from a famous French chocolate-making family, so, of course, chocolates are highlights here. But you’ll also find a very pleasant tea salon that serves exquisite hot chocolate along with a selection of tiny, jewel-like pastries. There’s the usual line-up of éclairs and tarts in the shop, including hazelnut praline puffs, l’Opéra, a neat triangle filled with chocolate and coffee, but if you see the Croustillant au Grué de Cacao, a shiny, glazed dome with a chocolate biscuit underneath, snag one for the road. (More on Un Dimanche à Paris.)

Un Dimanche à Paris
4-6-8 Cour de COmmerce Saint André (6th)
Tél: 01 56 81 18 18
Métro: Odéon


Maison Georges Larnicol

Although there’s a boatload of “gift items” in this shop, which seems appropriate since Brittany is notable for its nautical influences, what’s notable here are the Kouignettes, little Kouign Amann pastries sold by the kilo. Even better, you can help yourself to whatever flavors that you like. I’m a traditionalist and go for nature (plain) or salted butter caramel, but there’s chocolate, pistachio, almond, and others. They’ infinitely better if you rewarm them a bit, which might be tricky if you’re staying in a hotel. If so, I’m sure the staff could be convinced to let you use their oven if you brought a few extra back as bribes. I mean, as gifts/ (More on Maison Georges Larnicol.)

Maison Georges Larnicol
14, rue de Rivoli (4th)
and
132, boulevard Saint-Germain (6th)
Tél: 01 43 26 39 38


For more, check out my Paris Pastry and Chocolate Shop Posts

Paris Hot Chocolate Addresses

Paris Restaurants

Paris Restaurant Posts

Paris Wine Bars

 

 

Here's a guide to the best bakeries and chocolate shops in Paris!
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