Table of Contents
The Best Pastry Shops in Paris in 2026: Our Sweet Tour
The bottom line: In 2026, Paris remains the world capital of pastry. The best pastry shops in Paris are concentrated in a handful of locations run by the big names: Pierre Hermé for macarons, Cédric Grolet for fruit sculptures, and Jacques Genin for the “minute” mille-feuille. Expect to pay between 7 and 14 euros per piece at chef-owned shops, up to 95 euros for afternoon tea at a luxury hotel. The best tip: visit mid-morning, after the first batch has been baked, when the display case is still full and the line isn’t too long.
In Paris, pastry-making isn’t just a dessert—it’s a recognized, codified art form championed by a caste of award-winning chefs who engage in a quiet rivalry over creations like the Saint-Honoré and the Paris-Brest. The capital is home to more than a thousand artisan pastry chefs, about twenty of whom consistently rank among the best in the world. Pierre Hermé, Cédric Grolet, Philippe Conticini, Jacques Genin, Yann Couvreur, Sébastien Gaudard—names that are worth a detour in their own right, and which map out a precise “sweet geography,” from the1st arrondissement to the Haut-Marais.
This guide takes you on a sweet journey through the best pastry shops in Paris in 2026. In it, you’ll find the chefs and their signature creations, luxury hotel pastry counters open to the general public, Parisian classics you absolutely must try, as well as practical tips that turn a tasting into a true experience—from the best time to visit to avoid the line to the right way to store a delicate pastry on your way home.
Table of Contents
- Why Paris Remains the World Capital of Pastry
- The chefs: Pierre Hermé, Cédric Grolet, Conticini, Genin, Couvreur, Gaudard
- Pastries from luxury hotels: The Ritz, Plaza Athénée, Le Meurice
- Parisian classics you absolutely must try: Saint-Honoré, Paris-Brest, mille-feuille, éclair, religieuse
- Practical Tips: Serving Times, Storage, and the Art of Tasting
- The Merveil Paris Experience: Your Indulgent Haven in the Heart of the Capital
Why Paris Remains the World Capital of Pastry
An Unparalleled Concentration of Talent
Paris remains the only place in the world to be home, within a radius of just a few arrondissements, to so many chefs who have been crowned “World’s Best Pastry Chef.” Pierre Hermé received the title in 2016, Cédric Grolet in 2018, and the list of “Meilleurs Ouvriers de France” pastry chefs includes more than thirty active Parisians. This concentration is unparalleled; neither Tokyo, New York, nor Milan comes close to the concentration of top pastry chefs found between the Louvre and the Bastille.
The tradition goes back a long way. The Saint-Honoré was created on the street of the same name in 1850; the Paris-Brest emerged from the kitchens of Louis Durand in 1910; and the mille-feuille made its mark at Adolphe Seugnot’s in 1867. Each great classic in the international repertoire bears the name of a Parisian street, pastry chef, or event—proof that the capital laid the foundation for the modern language of sweets.
A new generation that is reinventing the repertoire
Beyond the big, historic names, a new wave of pastry chefs has emerged over the past five years. Sho Kimura at À la Folie, Maxime Frédéric at Pleincœur in the17th arrondissement, and Claire Damon at Des Gâteaux et du Pain focus on limited-run creations, seasonal fruits, and reduced-sugar recipes. Cédric Arsac, winner of the 2026 Best Pastry Shop in Greater Paris award for his Boulangerie Lorette inthe 13th arrondissement , confirms that innovation is no longer confined to prestigious neighborhoods.
The chefs: Pierre Hermé, Cédric Grolet, Conticini, Genin, Couvreur, Gaudard
Pierre Hermé, the master of the macaron
Pierre Hermé remains the go-to destination for anyone discovering the best pastries in Paris. His main shop at 72 Rue Bonaparte, in the6th arrondissement, offers his signature macarons: Ispahan (rose, raspberry, lychee), Mogador (milk chocolate, passion fruit), and Infiniment Vanille. Expect to pay about 2.90 euros each. The pastry chef, nicknamed the “Picasso of pastry,” laid the foundation for the modern macaron with his long-infused ganaches and flavor combinations that have become classics.
Cédric Grolet, Sugar Sculpture
Cédric Grolet has reinvented the visual appeal of pastry with his trompe-l’œil creations featuring fruits, lemons, hazelnuts, and apples made of ganache that are so lifelike they could be mistaken for the real thing. His shop at 6 rue de Castiglione, which opened in 2018 just a stone’s throw from Le Meurice, welcomes a quiet line of enthusiasts from all over the world. Expect to pay 14 to 18 euros per signature piece. A second location, Cédric Grolet Opéra, extends the experience near the Palais Garnier.
Philippe Conticini and his iconic Paris-Brest
Philippe Conticini champions a more generous style of pastry, rooted in classic French tradition. His Paris-Brest—a crown of crackling choux pastry with a molten hazelnut praline center—is among the most imitated desserts in Paris. Maison Philippe Conticini, which opened in 2018 at 37 Rue de Varenne (7th arrondissement), has expanded with a second location at 42 Rue de l’Annonciation (16th arrondissement), complete with its own pastry workshop.
Jacques Genin, the Quick Mille-Feuille
At 133 Rue de Turenne, in the Haut-Marais, Jacques Genin operates off the beaten path. His tea room offers a mille-feuille assembled to order—an extremely rare find in Paris—to preserve the crispness of the puff pastry. The salted butter caramels made every night upstairs and his fruit jellies are among the best in the capital. The shop is closed on Mondays and open from 11 a.m. to 7 p.m. the rest of the week, and until 8 p.m. on Saturdays.
Yann Couvreur, the vanilla mille-feuille of the year
Yann Couvreur has made the vanilla mille-feuille his signature creation; named Dessert of the Year in 2014, it is one of the most sought-after desserts in the capital. Three Parisian locations: 23 bis rue des Rosiers (4th arrondissement), 25 rue Legendre (17th arrondissement), 137 avenue Parmentier (10th arrondissement). The pastry chef favors a minimalist aesthetic, wooden animal-themed decorations, and on-site production every day.
Sébastien Gaudard: The Return of the Classics
Sébastien Gaudard, the son of a family of pastry chefs from Lorraine, has turned the Pâtisserie des Martyrs (22 rue des Martyrs,9th arrondissement) and his shop at 1 rue des Pyramides (1st arrondissement) into two iconic destinations for those seeking perfectly crafted classics. Coffee-flavored religieuses, cream puffs, lemon meringue pie, and Mont Blanc (in season)—everything here is crafted with the avant-garde precision applied to the traditional repertoire.
Pastries from luxury hotels: The Ritz, Plaza Athénée, Le Meurice
Ritz Paris Le Comptoir, François Perret's Realm
The Ritz opened Le Comptoir at 38 Rue Cambon in 2021 to make the creations of François Perret—the hotel’s pastry chef since 2015—accessible to the general public. The signature honey Madeleine— a small, golden sponge cake with a light glaze—has become the most-copied pastry of the decade. Expect to pay 9 to 14 euros per individual pastry. Open continuously from 8 a.m. to 7 p.m., with no reservations required.
Plaza Athénée: Angelo Musa's Afternoon Tea
At 25 Avenue Montaigne, the Plaza Athénée offers its tea time curated by Angelo Musa (2003 World Champion in Pastry, Meilleur Ouvrier de France) and Elisabeth Hot, in the light-filled La Galerie. The Angelo Musa’s afternoon tea costs 75 euros, and the champagne version 95 euros; it is served daily from 2 p.m. to 7 p.m. The signature creations are presented like a haute couture collection: vanilla éclairs, grand cru chocolate tart, and a reimagined coffee religieuse.
Le Meurice, Cédric Grolet's Pastry Shop
Le Meurice is home to Cédric Grolet’s pastry shop in the heart of the hotel on Rue de Rivoli, with a counter adjacent to 6 Rue de Castiglione. For the full experience, tea time served in the Pompadour remains one of the most spectacular in Paris, featuring pastries sculpted right before your eyes, service with silver tongs, and signature fruit-inspired flavors. Reservations 7 to 10 days in advance are strongly recommended on weekends.
Parisian classics you absolutely must try: Saint-Honoré, Paris-Brest, mille-feuille, éclair, religieuse
The Saint-Honoré and the Paris-Brest: Two Classics
The Saint-Honoré, created in 1850 by Chiboust, combines puff pastry, caramelized choux pastry, and Chiboust cream (a mixture of pastry cream and Italian meringue). The Paris-Brest, conceived in 1910 by Louis Durand to pay homage to the eponymous bicycle race, features a crown of choux pastry filled with hazelnut praline cream. Note: the best contemporary Saint-Honoré can be found at Cédric Grolet and Philippe Conticini, and the best Paris-Brest at Conticini and at the Le Bristol hotel.
Mille-feuille, éclair, and religieuse
The mille-feuille, popularized by Adolphe Seugnot in 1867, consists of three layers of crispy puff pastry and two layers of vanilla pastry cream. The “instant” version at Jacques Genin or Yann Couvreur remains the most impressive. The éclair, an elongated choux pastry filled with cream and topped with a melt-in-your-mouth glaze, experienced a renaissance at Christophe Adam’s L’Éclair de Génie . The religieuse, two stacked and glazed choux pastries, remains a standout at Sébastien Gaudard’s. Three signature pastries priced at 6–12 euros each, best enjoyed on the same day to appreciate the differences between the schools.
Practical Tips: Serving Times, Storage, and the Art of Tasting
The Right Time Slot and the Right Counter
The best time to visit a major Parisian pastry shop is between 10:30 a.m. and 11:30 a.m., when the first batch of pastries has just been put out, the display case is fully stocked, and the line is still manageable. Saturday afternoons can get crowded at Pierre Hermé Bonaparte (a 1-hour wait is possible) and Cédric Grolet Castiglione (up to 2 hours during peak season). On Sundays, several shops close: Jacques Genin stays open, as does Sébastien Gaudard’s Pyramides location, but Conticini Varenne closes for the day. Always check the hours the day before.
Storage and Serving Suggestions
Fresh pastries should be eaten within 4 to 6 hours of purchase, at room temperature (between 18 and 22 °C). After that, choux pastry becomes soft, puff pastry loses its crispness, and the icing becomes sweaty. The refrigerator is only necessary if the pastry is to be stored for more than eight hours, provided you take it out twenty minutes before serving to let the flavors come alive. For transport, always ask for the signature cardboard box: it protects the pastry and is part of the ritual.
The Merveil Paris Experience: Your Indulgent Haven in the Heart of the Capital
Merveil Paris bridges the gap between privacy and five-star service. Our residences are located in the capital’s most sophisticated neighborhoods—the Marais, Saint-Germain, and the Louvre—just a few minutes’ walk from the best pastry shops in Paris. A concierge service available around the clock, a private chef upon request, and airport transfers: we take care of every detail so that you can focus on what matters most. For a day dedicated to pastries, our team can create a customized itinerary taking you to Pierre Hermé Bonaparte, Cédric Grolet Castiglione, and Jacques Genin Turenne, arrange for your purchases to be delivered to the apartment, and prepare a cup of tea to enjoy upon your return. Discover our apartments in Saint-Germain , ideally located for exploring from one shop window to the next, or check out our guide to Parisian neighborhoods to choose your base.
FAQ
Who is the best pastry chef in Paris in 2026?
There is no single answer to the question of who is the best pastry chef in Paris, but Pierre Hermé and Cédric Grolet share the top spot on the international podium—one was crowned World’s Best Pastry Chef in 2016, the other in 2018. When it comes to French classics, Philippe Conticini remains the benchmark for the Paris-Brest. Jacques Genin excels at the “mille-feuille minute” and caramel. Yann Couvreur won the 2014 Dessert of the Year award for his vanilla version of the mille-feuille.
Which Parisian bakeries are open on Sundays?
Several Parisian pastry shops remain open on Sundays, unlike most food shops. Pierre Hermé Bonaparte is open from 10 a.m. to 7 p.m., Cédric Grolet Castiglione from 11 a.m. to 7 p.m., Jacques Genin from 11 a.m. to 7 p.m., Yann Couvreur at his three locations, and Sébastien Gaudard on Rue des Pyramides. The Ritz Le Comptoir is also open seven days a week. Philippe Conticini Varenne, however, remains closed on Sundays.
What is the average price of a high-end pastry in Paris?
The average price of a high-end pastry in Paris ranges from 7 to 14 euros per signature item from top chefs. A Pierre Hermé macaron costs 2.90 euros, a Sébastien Gaudard éclair costs 6 euros, a Conticini Paris-Brest costs 9 euros, and a signature creation by Cédric Grolet costs between 14 and 18 euros. For a full afternoon tea at a luxury hotel, expect to pay 75 to 95 euros at the Plaza Athénée and 85 to 110 euros at the Ritz Salon Proust.
Are there any gluten-free pastries in Paris?
Yes, several Parisian pastry shops now offer certified gluten-free options. Helmut Newcake (28 rue Vignon,9th arrondissement) was a pioneer as early as 2011, with its 100% gluten-free éclairs, religieuses, and tarts. Noglu (15 rue Basfroi,11th arrondissement) continues this trend with a menu that includes a wide variety of pastries. Several major patisseries, such as Pierre Hermé and Yann Couvreur, also offer gluten-free items in limited editions, available upon request at the counter.
The Best Pastry Shops in Paris in 2026: Our Sweet Tour
The bottom line: In 2026, Paris remains the world capital of pastry. The best pastry shops in Paris are concentrated in a handful of locations run by the big names: Pierre Hermé for macarons, Cédric Grolet for fruit sculptures, and Jacques Genin for the “minute” mille-feuille. Expect to pay between 7 and 14 euros per piece at chef-owned shops, up to 95 euros for afternoon tea at a luxury hotel. The best tip: visit mid-morning, after the first batch has been baked, when the display case is still full and the line isn’t too long.
In Paris, pastry-making isn’t just a dessert—it’s a recognized, codified art form championed by a caste of award-winning chefs who engage in a quiet rivalry over creations like the Saint-Honoré and the Paris-Brest. The capital is home to more than a thousand artisan pastry chefs, about twenty of whom consistently rank among the best in the world. Pierre Hermé, Cédric Grolet, Philippe Conticini, Jacques Genin, Yann Couvreur, Sébastien Gaudard—names that are worth a detour in their own right, and which map out a precise “sweet geography,” from the1st arrondissement to the Haut-Marais.
This guide takes you on a sweet journey through the best pastry shops in Paris in 2026. In it, you’ll find the chefs and their signature creations, luxury hotel pastry counters open to the general public, Parisian classics you absolutely must try, as well as practical tips that turn a tasting into a true experience—from the best time to visit to avoid the line to the right way to store a delicate pastry on your way home.
Table of Contents
- Why Paris Remains the World Capital of Pastry
- The chefs: Pierre Hermé, Cédric Grolet, Conticini, Genin, Couvreur, Gaudard
- Pastries from luxury hotels: The Ritz, Plaza Athénée, Le Meurice
- Parisian classics you absolutely must try: Saint-Honoré, Paris-Brest, mille-feuille, éclair, religieuse
- Practical Tips: Serving Times, Storage, and the Art of Tasting
- The Merveil Paris Experience: Your Indulgent Haven in the Heart of the Capital
Why Paris Remains the World Capital of Pastry
An Unparalleled Concentration of Talent
Paris remains the only place in the world to be home, within a radius of just a few arrondissements, to so many chefs who have been crowned “World’s Best Pastry Chef.” Pierre Hermé received the title in 2016, Cédric Grolet in 2018, and the list of “Meilleurs Ouvriers de France” pastry chefs includes more than thirty active Parisians. This concentration is unparalleled; neither Tokyo, New York, nor Milan comes close to the concentration of top pastry chefs found between the Louvre and the Bastille.
The tradition goes back a long way. The Saint-Honoré was created on the street of the same name in 1850; the Paris-Brest emerged from the kitchens of Louis Durand in 1910; and the mille-feuille made its mark at Adolphe Seugnot’s in 1867. Each great classic in the international repertoire bears the name of a Parisian street, pastry chef, or event—proof that the capital laid the foundation for the modern language of sweets.
A new generation that is reinventing the repertoire
Beyond the big, historic names, a new wave of pastry chefs has emerged over the past five years. Sho Kimura at À la Folie, Maxime Frédéric at Pleincœur in the17th arrondissement, and Claire Damon at Des Gâteaux et du Pain focus on limited-run creations, seasonal fruits, and reduced-sugar recipes. Cédric Arsac, winner of the 2026 Best Pastry Shop in Greater Paris award for his Boulangerie Lorette inthe 13th arrondissement , confirms that innovation is no longer confined to prestigious neighborhoods.
The chefs: Pierre Hermé, Cédric Grolet, Conticini, Genin, Couvreur, Gaudard
Pierre Hermé, the master of the macaron
Pierre Hermé remains the go-to destination for anyone discovering the best pastries in Paris. His main shop at 72 Rue Bonaparte, in the6th arrondissement, offers his signature macarons: Ispahan (rose, raspberry, lychee), Mogador (milk chocolate, passion fruit), and Infiniment Vanille. Expect to pay about 2.90 euros each. The pastry chef, nicknamed the “Picasso of pastry,” laid the foundation for the modern macaron with his long-infused ganaches and flavor combinations that have become classics.
Cédric Grolet, Sugar Sculpture
Cédric Grolet has reinvented the visual appeal of pastry with his trompe-l’œil creations featuring fruits, lemons, hazelnuts, and apples made of ganache that are so lifelike they could be mistaken for the real thing. His shop at 6 rue de Castiglione, which opened in 2018 just a stone’s throw from Le Meurice, welcomes a quiet line of enthusiasts from all over the world. Expect to pay 14 to 18 euros per signature piece. A second location, Cédric Grolet Opéra, extends the experience near the Palais Garnier.
Philippe Conticini and his iconic Paris-Brest
Philippe Conticini champions a more generous style of pastry, rooted in classic French tradition. His Paris-Brest—a crown of crackling choux pastry with a molten hazelnut praline center—is among the most imitated desserts in Paris. Maison Philippe Conticini, which opened in 2018 at 37 Rue de Varenne (7th arrondissement), has expanded with a second location at 42 Rue de l’Annonciation (16th arrondissement), complete with its own pastry workshop.
Jacques Genin, the Quick Mille-Feuille
At 133 Rue de Turenne, in the Haut-Marais, Jacques Genin operates off the beaten path. His tea room offers a mille-feuille assembled to order—an extremely rare find in Paris—to preserve the crispness of the puff pastry. The salted butter caramels made every night upstairs and his fruit jellies are among the best in the capital. The shop is closed on Mondays and open from 11 a.m. to 7 p.m. the rest of the week, and until 8 p.m. on Saturdays.
Yann Couvreur, the vanilla mille-feuille of the year
Yann Couvreur has made the vanilla mille-feuille his signature creation; named Dessert of the Year in 2014, it is one of the most sought-after desserts in the capital. Three Parisian locations: 23 bis rue des Rosiers (4th arrondissement), 25 rue Legendre (17th arrondissement), 137 avenue Parmentier (10th arrondissement). The pastry chef favors a minimalist aesthetic, wooden animal-themed decorations, and on-site production every day.
Sébastien Gaudard: The Return of the Classics
Sébastien Gaudard, the son of a family of pastry chefs from Lorraine, has turned the Pâtisserie des Martyrs (22 rue des Martyrs,9th arrondissement) and his shop at 1 rue des Pyramides (1st arrondissement) into two iconic destinations for those seeking perfectly crafted classics. Coffee-flavored religieuses, cream puffs, lemon meringue pie, and Mont Blanc (in season)—everything here is crafted with the avant-garde precision applied to the traditional repertoire.
Pastries from luxury hotels: The Ritz, Plaza Athénée, Le Meurice
Ritz Paris Le Comptoir, François Perret's Realm
The Ritz opened Le Comptoir at 38 Rue Cambon in 2021 to make the creations of François Perret—the hotel’s pastry chef since 2015—accessible to the general public. The signature honey Madeleine— a small, golden sponge cake with a light glaze—has become the most-copied pastry of the decade. Expect to pay 9 to 14 euros per individual pastry. Open continuously from 8 a.m. to 7 p.m., with no reservations required.
Plaza Athénée: Angelo Musa's Afternoon Tea
At 25 Avenue Montaigne, the Plaza Athénée offers its tea time curated by Angelo Musa (2003 World Champion in Pastry, Meilleur Ouvrier de France) and Elisabeth Hot, in the light-filled La Galerie. The Angelo Musa’s afternoon tea costs 75 euros, and the champagne version 95 euros; it is served daily from 2 p.m. to 7 p.m. The signature creations are presented like a haute couture collection: vanilla éclairs, grand cru chocolate tart, and a reimagined coffee religieuse.
Le Meurice, Cédric Grolet's Pastry Shop
Le Meurice is home to Cédric Grolet’s pastry shop in the heart of the hotel on Rue de Rivoli, with a counter adjacent to 6 Rue de Castiglione. For the full experience, tea time served in the Pompadour remains one of the most spectacular in Paris, featuring pastries sculpted right before your eyes, service with silver tongs, and signature fruit-inspired flavors. Reservations 7 to 10 days in advance are strongly recommended on weekends.
Parisian classics you absolutely must try: Saint-Honoré, Paris-Brest, mille-feuille, éclair, religieuse
The Saint-Honoré and the Paris-Brest: Two Classics
The Saint-Honoré, created in 1850 by Chiboust, combines puff pastry, caramelized choux pastry, and Chiboust cream (a mixture of pastry cream and Italian meringue). The Paris-Brest, conceived in 1910 by Louis Durand to pay homage to the eponymous bicycle race, features a crown of choux pastry filled with hazelnut praline cream. Note: the best contemporary Saint-Honoré can be found at Cédric Grolet and Philippe Conticini, and the best Paris-Brest at Conticini and at the Le Bristol hotel.
Mille-feuille, éclair, and religieuse
The mille-feuille, popularized by Adolphe Seugnot in 1867, consists of three layers of crispy puff pastry and two layers of vanilla pastry cream. The “instant” version at Jacques Genin or Yann Couvreur remains the most impressive. The éclair, an elongated choux pastry filled with cream and topped with a melt-in-your-mouth glaze, experienced a renaissance at Christophe Adam’s L’Éclair de Génie . The religieuse, two stacked and glazed choux pastries, remains a standout at Sébastien Gaudard’s. Three signature pastries priced at 6–12 euros each, best enjoyed on the same day to appreciate the differences between the schools.
Practical Tips: Serving Times, Storage, and the Art of Tasting
The Right Time Slot and the Right Counter
The best time to visit a major Parisian pastry shop is between 10:30 a.m. and 11:30 a.m., when the first batch of pastries has just been put out, the display case is fully stocked, and the line is still manageable. Saturday afternoons can get crowded at Pierre Hermé Bonaparte (a 1-hour wait is possible) and Cédric Grolet Castiglione (up to 2 hours during peak season). On Sundays, several shops close: Jacques Genin stays open, as does Sébastien Gaudard’s Pyramides location, but Conticini Varenne closes for the day. Always check the hours the day before.
Storage and Serving Suggestions
Fresh pastries should be eaten within 4 to 6 hours of purchase, at room temperature (between 18 and 22 °C). After that, choux pastry becomes soft, puff pastry loses its crispness, and the icing becomes sweaty. The refrigerator is only necessary if the pastry is to be stored for more than eight hours, provided you take it out twenty minutes before serving to let the flavors come alive. For transport, always ask for the signature cardboard box: it protects the pastry and is part of the ritual.
The Merveil Paris Experience: Your Indulgent Haven in the Heart of the Capital
Merveil Paris bridges the gap between privacy and five-star service. Our residences are located in the capital’s most sophisticated neighborhoods—the Marais, Saint-Germain, and the Louvre—just a few minutes’ walk from the best pastry shops in Paris. A concierge service available around the clock, a private chef upon request, and airport transfers: we take care of every detail so that you can focus on what matters most. For a day dedicated to pastries, our team can create a customized itinerary taking you to Pierre Hermé Bonaparte, Cédric Grolet Castiglione, and Jacques Genin Turenne, arrange for your purchases to be delivered to the apartment, and prepare a cup of tea to enjoy upon your return. Discover our apartments in Saint-Germain , ideally located for exploring from one shop window to the next, or check out our guide to Parisian neighborhoods to choose your base.
FAQ
Who is the best pastry chef in Paris in 2026?
There is no single answer to the question of who is the best pastry chef in Paris, but Pierre Hermé and Cédric Grolet share the top spot on the international podium—one was crowned World’s Best Pastry Chef in 2016, the other in 2018. When it comes to French classics, Philippe Conticini remains the benchmark for the Paris-Brest. Jacques Genin excels at the “mille-feuille minute” and caramel. Yann Couvreur won the 2014 Dessert of the Year award for his vanilla version of the mille-feuille.
Which Parisian bakeries are open on Sundays?
Several Parisian pastry shops remain open on Sundays, unlike most food shops. Pierre Hermé Bonaparte is open from 10 a.m. to 7 p.m., Cédric Grolet Castiglione from 11 a.m. to 7 p.m., Jacques Genin from 11 a.m. to 7 p.m., Yann Couvreur at his three locations, and Sébastien Gaudard on Rue des Pyramides. The Ritz Le Comptoir is also open seven days a week. Philippe Conticini Varenne, however, remains closed on Sundays.
What is the average price of a high-end pastry in Paris?
The average price of a high-end pastry in Paris ranges from 7 to 14 euros per signature item from top chefs. A Pierre Hermé macaron costs 2.90 euros, a Sébastien Gaudard éclair costs 6 euros, a Conticini Paris-Brest costs 9 euros, and a signature creation by Cédric Grolet costs between 14 and 18 euros. For a full afternoon tea at a luxury hotel, expect to pay 75 to 95 euros at the Plaza Athénée and 85 to 110 euros at the Ritz Salon Proust.
Are there any gluten-free pastries in Paris?
Yes, several Parisian pastry shops now offer certified gluten-free options. Helmut Newcake (28 rue Vignon,9th arrondissement) was a pioneer as early as 2011, with its 100% gluten-free éclairs, religieuses, and tarts. Noglu (15 rue Basfroi,11th arrondissement) continues this trend with a menu that includes a wide variety of pastries. Several major patisseries, such as Pierre Hermé and Yann Couvreur, also offer gluten-free items in limited editions, available upon request at the counter.
