Le croissant, a Parisian institution
SEBASTIEN GAUDARD (75001)
This à la française tea room, decorated with antique tiles, vintage lamps in a spirit of another era, is located under the arcades of the Place des Pyramides , opposite the Jardin des Tuileries.
It is an ideal place to start the day with your tender classic levée feuilletée croissants fresh from the oven and its fragrance of extra fine butter from the Laiterie de la Viette.
His gourmandises are exposed like jewels; Paris-Brest, filled chocolate bars and artisanal ice creams along with confectionery from yesteryear such as puits d'amour, polonaise or marquise blanche.
Pa?tisserie des Tuileries
** LE MOULIN DE LA VIERGE - VICTOIRES (75002) **
A charming bakery nestled in pretty Place des Petits Peres . your terrace It is a ten place to have a Parisian croissant for breakfast ; And if your schedule allows you a daily slow breakfast, it is open every day of the week.
Among the baguettes, his specialty is the parseuse , of long fermentation; their country bread stands out for its organic flours and they also offer fougasses with olives or spelled bread.
** 134 RDT (75003) **
Benjamin Turquier He has been awarded several prizes, such as the Meilleur Croissant de Paris in 2015 for its lightness and taste with its sheets that peel off smoothly.
You won't be able to resist scent of his croissant pâtissier; perfection is to drink it accompanied by a hot chocolate on lazy winter mornings.
He is also noted for baguette . Made with flour from Moulins Bourgeois , golden, delicate, with a slight sweet aroma. And for his special breads, such as Schwartzbrot, a black bread of German origin, rich in seeds, or his creations such as white chocolate; Provencal with olives, dried tomatoes and herbs de Provence or mustard ancienne.
** AU PETIT VERSAILLES DU MARAIS (75004) **
A beautiful place from the 19th century with a lot of flavor, located in the Le Marais district that preserves the paintings and moldings of yesteryear; a unique place to sit on its pleasant terrace facing the well-known Rue Francois Miron.
Christian Vabret , won the prestigious title of best artisan in France and currently offers exquisite croissants as well as traditional baguettes, wholemeal breads, cereal breads or petits pavés that can be tasted in its tea room or ordered to take away.
** SADAHARU AOKI (75005) **
For those who like to explore different flavors, Sadaharu Aoki offers his almond croissant and matcha tea, a superfood and star ingredient of the chef.
You will delight yourself with its crunchy, caramelized and laminated pieces, with a very special soft aroma, a mixture of East and West. perfectly balances the traditional tastes of French-style butter and fresh cream with the peculiar delicacy of Japanese green tea, from Nishio, Aichi Province.
Matcha croissant, for the daring
** THE PÂTISSERIE BY CYRIL LIGNAC (75006) **
The well-known chef contributes to the gourmand parisienne with their patisseries in a refined style and presented in a different way (its lemon tartlet is square, its Paris-Brest is divided into three and his Équinoxe, a Bourbon vanilla cream with caramel beurre salé is minimalist).
Its beautiful croissants with a soft texture and fresh butter flavor Poitou Charentes they are baked on site; the baguette and the Tonka caramel bread they are a delight and the same can be said of his chocolatine, the brioche au praliné or the praline and peanut choux.
** DES GÂTEAUX ET DU PAIN (75007) **
Located in the rue du Bac proposes air croissants, without additives with an exquisite flavor of extra fresh butter and Noirmoutier salt that will taste like heaven in the s weekend brunch.
Claire Damon , one of the few women who is on the podium of the patisserie française she makes them with love, with a perfect golden color and abundant laminate; crispy on the outside and tender on the inside… Oh la la!
Claire Damon's creation has to be on this list, without a doubt
** LOUVARD (75008) **
A neighborhood bakery where you will find delicious croissants with a good flaky croustillant .
Her pâtissier chef has been awarded several times, such as the prize for the Meilleure Galette aux amandes d'Ile de France ; a traditional galette des rois with a harmonious balance between its fine pâte feuilletée and its tasty frangipane. It is the equivalent of our Roscón de Reyes, so you will find it coinciding with the Epiphany and during the Christmas holidays.
** MAISON LANDEMAINE (75009) **
They prepare their croissants with excellent products 100% homemade that respect traditional savoir-faire like butter Lescure of Poitou-Charentes , the flour Label Rouge or natural yeast. After this they bake them in their Parisian bakeries, the main one being the one on the bustling rue des Martyrs shopping street.
The young boulanger, Rodolphe Landemaine boasts of its tradition baguette with rustic crumb and thin golden crust or its large loaf-type breads.
Made with 100% homemade products
** DU PAIN ET DES IDÉES (75010) **
Located two steps from Canal Saint-Martin ; in a beautiful boutique from 1870 that preserves its old facade, painted glass ceilings and vintage beveled mirrors.
Christophe Vasseur defends tradition; its pain des friends is a reference and is served in the best restaurants in Paris, especially in those of Ducasse.
Its croissants are made from natural ingredients, such as its flour, 100% organic, a mixture of twelve special flours, ideal for those intolerant to gluten.
Use ancient methods such as long fermentations, more than 24 hours stop the croissants, obtaining a light piece, perfectly golden with egg yolk with an exquisite perfume. It also proposes variations such as the croissant with rose water.
Du Pain et des Idées
**AU LEVAIN DU MARAIS (75011) **
It is one of the bakeries of Thierry Rabineau located in a beautiful Art Déco style premises that keeps the spirit of the time.
He boasts of his quality ingredients, such as flour from biological cultures and of manufacturing his products sur place such as his baguettes Win, Campagne, Retrodor, Malsherbes… or their superb croissants.
**BLÉ SUCRÉ (75012) **
Fabrice LeBourdat has his bakery near the Aligre Market , where you will fall in love with its delicious croissants, a sublime mixture of crunchy and spongy textures and light perfumes.
In addition to classic pastries such as tarte au citron or tarte tatin, the Saint Honoré, the Breton Kouign-Amann or their delicious glazed madeleines, invite you to try creations such as le Trousseau of chocolate and raspberry or le Vollon , almond, praline, chocolate and vanilla.
**LAURENT DUCHÊNE (75013) **
This award-winning craftsman Best baker in France , makes succulent croissants that take your breath away; its perfect texture melts smoothly in the mouth while the delicious effluvium of melted butter is appreciated.
You will be enthralled with his rich and beautiful cakes, presented as small sculptures.
Tellement bon!
DOMINIQUE SAIBRON **(75014) **
Baker of the Year in 2011, seduces with the Alésia baguette, a traditional bread slowly fermented and baked in a stone oven with 100% wheat flour.
It presents a wide range of special breads based on organic flour and others with honey yeast and spices. Its pain 13 desserts stands out, made with 13 dried and candied fruits; and the black wheat semolina torsade. Among the pastries in addition to their fluffy croissants Escargots tournicotis with chocolate, raisins, rose, praline or pistachio predominate.
MAX sponginess
**BOULANGERIE PICHARD (75015) **
This pastry chef won in 2011 the contest of the Meilleur croissant from Paris . He is well known for his two best of , the croissant and the traditional baguette in which their risen doughs stand out.
His croissant is characterized by its very crunchy puff pastry on the outside and very tender and fluffy on the inside from which they come off. soft aromas of butter, fresh cream and yeast.
** GUILLAUME SCHOU (75016) **
The craftsman at this workshop in western Paris is a specialist in croissants and received the second prize in the contest Best Croissant of the Ile de France.
Their eclairs they vary according to the season of the year; his exquisite fraisiers on Breton biscuits have also received an award and his Paris-Plougastel based on rhubarb and strawberries is not far behind.
Second prize for the best croissant in the Ile de France
** ÉMILE & JULES WINOCOUR (75017) **
This bakery is reminiscent of his family farm, where the wheat is harvested, the flour is made, and the breads are made. The old terrazzo floor and its rustic wooden tables give it an air of stone mill that they use to extract a semi-integral flour , rich in bran.
These brothers propose brioches and breads with character ; the oreiller, the kilo or the épi, natural, with poppy seeds, sesame or even ginger.
Nothing like savoring a Authentic croissant in an environment dominated by French goût du terroir.
GONTRAN CHERRIER (75018)
He is the star of french bakers for his television broadcast in which he visits France in search of the best bakery.
His boutique in Montmartre, It preserves its classic essence with its ceramics, its oak boiseries, its mirrors, the marble counter and the frescoes. The modern touch is given by its original breads such as rye and miso, cuttlefish ink or its monochrome buns. It is not surprising that he is a supplier to the grands palaces Parisiens.
Their boulanger croissants, stand out for a particular feuilletage with a subtle aroma of Montaigu butter and caramel.
** PIERRE COUDERC (75019) **
Close to Park of the Villette , this bakery traditionally prepares the specialties of each holiday such as the Christmas buche or the Easter monas.
Their tradition baguette is a delight and its croissant is not for less . Those with a sweet tooth will delight in their vanilla strudel , with the cassiopée, crème brûlée with pistachio, chocolate and biscuit sabayon or the raspberry and anise macaroons.
** BOULANGERIE - PÂTISSERIE BY BENOÎT CASTEL (75020) **
In the popular Ménilmontant area , stands out the modern boulangerie of Benoit Castel in which the open workshop predominates, which allows you to appreciate the kneading and baking.
Inspired by his travels and by Brittany, his native region, he has imagined exquisite creations such as his unique tart a la Isigny whipped cream in the form of a cupcake or its pain du coin, cooked in a wood oven with Salish salt, brought from Washington State.
You can enjoy their tasty croissants on Saturdays and Sundays at their lively brunch.
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