Pâtisseries of Paris listed as historic monuments
Looking and tasting good is the promise of bakeries and cake shops bearing the Historic Monuments label. With stunning shop fronts and fabulous interiors, they’re veritable feasts for the eyes and the palate on a gourmet trip to the Paris Region!
Organic and Delicious
In the very chic 7th arrondissement, near the Hôtel des Invalides, the black shopfront with golden lettering sets the tone for what’s in store at the Moulin de la Vierge. The experience continues inside, where bucolic images cover the ceiling and mouldings. Once you have absorbed the visual wonders, tuck into scrumptious organic country bread, the shop’s speciality.
The Best Thing Since Sliced Bread
A stone’s throw from the Canal Saint-Martin, you’ll find Du Pain et des Idées, an authentic Parisian bakery dating back to 1889. In the midst of gold-leaf mouldings and impressive bevelled mirrors, Christophe Vasseur adds to the splendour with his famous pain des amis [friendship bread] and delicious brioche flavoured with orange blossom water — a favourite of foodies the world over.
Home Of The Rum Baba
In Rue Montorgueil, an authentic market street, stop off at Stohrer, the oldest pastry shop in Paris. As King Louis XV’s personal pastry chef, Nicolas Stohrer lent his name to this shop which for many years made the desserts for the Royal Court. As you admire the gilded décor, sparkling chandelier and murals by Paul Baudry (of Opera Garnier’s fame), ask for the outrageous rum baba, invented in this very place.
A Dreamy Escape
Take a journey back in time at Petit Versailles du Marais. The listed ceilings, mouldings and wood panelling reminiscent of the Petit Trianon at the Palace of Versailles, all provide the perfect setting for the quiches, breads, pastries and cakes produced by Christian Vabrier, Meilleur Ouvrier de France.
B is for Bread – and Bautiful
Near the charming Marché d’Aligre, enter into a world of flavour and authenticity, with a stunning Belle Epoque décor. At their Boulangerie BO, Benoit and Olivier aim for excellence, combining tradition and creativity. The sourdough is to die for, as is the Mont Yazuki, a delicate Japanese version of the Mont-Blanc chestnut-based dessert.
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- Copyright image: Martin Kheunst / Martin Gauducheau