Paris is well known as the city of light, love, and, undoubtedly, world class cuisine. A visit to Paris is incomplete without indulging in some of their finest baked goods. There are three main types of places to purchase these delectable delights: a boulangerie, pâtisserie, and a viennoiserie. You would go to one of these depending on what it was you were looking to purchase. First we'll breakdown what their differences are.
Boulangerie
In effect this is a simple bakery. In order to be able to claim being a boulangerie the bread must be baked on site. Some of the items you would expect to find here are:
Baguette
The baguette is perhaps the most famous type of French bread. Known for its long, thin shape and crispy crust, it has a light, airy interior with a distinctive open crumb. Baguettes are a daily staple in French life, ideal for sandwiches, alongside meals, nibbled with cheese or simply enjoyed with butter. It is an extremely common sight to see someone walking down the Parisian streets eating a baguette out of the long brown bags they are sold in.
Boule
The name boule comes from the French word for ball, as this bread is round in shape (think a sourdough boule). It's made from the same basic ingredients as a baguette but tends to have a thicker crust and denser interior. Boules can be made from white, whole wheat, or rye flour, and they are often sliced and served with cheese or used for dipping in soups and stews.
Bâtard
The name of this bread literally means bastard, indicating it's something that is a bit baguette and a bit boule. It shares the crusty exterior and soft interior of a baguette but offers a more substantial slice due to its size, making it suitable for sandwiches that need a bigger, sturdier base.
Pain de Campagne
Translated as country bread, pain de campagne is a rustic French loaf that typically contains a mix of white, whole wheat, and sometimes rye flours. It has a thicker crust and a more dense and chewy texture compared to a baguette. This bread often includes natural leavening (sourdough), which gives it a slightly tangy flavor. Pain de campagne is excellent for absorbing sauces and is often served with meals or used to make hearty sandwiches.
Pain de Mie
This is a type of soft, white bread that is similar to American sandwich bread but it typically has a finer texture and crisper crust when toasted. This bread is preferred for its ability to crisp up nicely without becoming too hard, which makes it perfect for the omnipresent Croque Monsieur; a delicious ham and cheese (usually Gruyère) sandwich.
Pâtisserie
This is where you will go to get those decadent pastries the French are so well known for. The word actually means pastry so it describes both the shop and what is sold in it. The rules are even more strict about whether you can call the shop a Pâtisserie. The shop must have a licensed maître pâtissier, or master pastry chef, employed on the premises.
Some of the items you would be able to purchase here are:
Éclair
An éclair is a long, thin pastry made with choux dough filled with a cream and topped with icing. The most traditional fillings are chocolate or coffee cream, but many modern variations include fruit-flavored creams or exotic fillings like pistachio or salted caramel. The icing on the top usually complements the flavor of the filling.
Macaron
Macarons are small, round pastries made from almond flour, sugar, and egg whites, typically filled with a layer of buttercream, jam, or ganache between two cookies. They are presented in a variety of colors and flavors, and their perfect macarons have a smooth top, ruffled circumference and a flat base, offering a delicate crunch outside and a slightly chewy inside.
Tarte Tatin
This is a famous upside-down pastry in which the fruit (commonly apples) are caramelized in butter and sugar before the tart is baked. It is then inverted onto a plate so that the caramelized fruit is on top, often served warm with a scoop of vanilla ice cream (à la mode in America). This dessert is beloved for its rich, caramel flavor balanced by the tartness of the apples.
Mille-Feuille
The classic French pastry whose name translates to thousand leaves, referring to the pastry's many layers. This delectable dessert is composed of three layers of puff pastry which are alternated with two layers of pastry cream. The puff pastry layers are light and flaky, baked until golden and crispy, providing a delightful textural contrast to the smooth and creamy filling. The top layer of the pastry is typically glazed with a white icing or fondant, often embellished with feathered chocolate lines that add both visual appeal and a hint of chocolate flavor. This pastry is a staple in French patisseries and is often enjoyed as a sumptuous treat that showcases the skill of fine pastry making.
Viennoiserie
This is a little bit of both the Boulangerie and the Pâtisserie with an emphasis on breakfast items. The term itself refers to breakfast pastries made in the style of Vienna. The items you would be purchasing at these shops would be:
Croissant
Easily the most recognized viennoiserie item, croissants are buttery, flaky, and crescent-shaped (hence the name) pastries. Made from a laminated dough, which involves folding layers of butter into the dough multiple times to create thin, delicate layers, croissants are enjoyed for breakfast or snacks. While commonly served plain, they also come filled with chocolate (pain au chocolat - my daughter's fave), topped with almond slivers (croissant aux amandes - my wife's fave) , or with ham and cheese for the savory option (croissant jambon fromage - my fave).
Pain au Raisin
This is a spiral-shaped pastry that is made from a laminated dough similar to that used for croissants. It's typically filled with pastry cream and raisins, which are rolled into the dough before baking. The result is a wonderful swirl of dough, cream, and raisins, often topped with a light glaze to add a touch of sweetness.
Brioche
Brioche is a soft, pillowy bread that is rich in butter and eggs, giving it a fine, tender crumble and a golden crust. It's often shaped into loaves or individual buns and can be sweetened with fruit, chocolate, sugar, or it can be made savory with additions like herbs or cheese. Brioche is versatile, enjoyed on its own, or it is often used as the base for the well known French toast.
Danish
Although originating from Denmark, this pastry has become a staple in French viennoiseries due to its popularity and deliciousness. It again features the same laminated dough as croissants but is topped with sweet fillings like fruit preserves, custard, cream cheese, or almond paste. The pastries come in various shapes, including spirals, twists, and pockets, each allowing for a generous amount of filling.
Where to Go When in Paris
Here is a list of the 5 best places to try for both the Boulangerie and the Pâtisserie categories. I'm not going to get into the Viennoiserie since there is so much crossover in the first two that you'll be able to get those breakfast items in almost all of the locations I've selected anyhow.
Some of these I've selected from personal experience, others by word of mouth, and others by having read about them. These lists hardly cover a fraction of the places you can go in Paris and I am certain you would get a completely different list from a Parisian local. You'd get different lists from every local likely! There are so many to explore so I encourage to do just that, explore. These ones just give you a sampling or a starting point.
Les Boulangeries
Situated near the bustling Canal Saint-Martin in the 10th arrondissement, Du Pain et des Idées is a historic boulangerie that stands out for its traditional baking methods. The specialty here is the Pain des Amis (bread of friends), a distinctive wood-fired loaf that is as flavorful as it is unique, so unique in fact that is is trademarked!
Visitors are also delighted by to their pistachio escargots (no, it does not contain any snails, it is so named because it just looks a bit like one), which is similar to the pain au raisin mentioned earlier. The combination of an old-world charm with exquisite flavors makes this bakery a top choice to visit while in Paris.
Found in Montmartre, this award-winning boulangerie serves a range of bread that celebrates French baking traditions. Le Grenier à Pain is renowned for its baguettes, which have been recognized multiple times as the best in Paris. They are simply perfection, featuring a golden crust and airy, honeycombed interior. The bread's perfect crust and texture showcase the artisanal skill that has earned the bakery its accolades. A visit here offers not just great bread but also a taste of Parisian neighborhood charm.
3. Poilâne
A storied establishment dating back to 1932, Poilâne is famous for its sourdough bread, known by locals as miche. Located in the prestigious Saint-Germain-des-Prés area, it is a legendary bakery that offers a warm, rustic ambiance reflective of its rich history (the establishment dates back to 1932).
They are also famous for their absolutely delicious apple tarts. The bakery's commitment to using time-honored techniques and high-quality ingredients makes it a favorite amongst Parisians.
Utopie is not just a boulangerie but an must-do experience for those who appreciate experimental baking. Located in the 11th arrondissement, it is celebrated for its creative and avant-garde approach to baking. Known for its black bread and inventive pastries, the bakery is ideal for those who appreciate culinary innovation. Its modern twist on traditional baking makes each visit a unique discovery.
Chambelland Boulangerie is a distinctive establishment in Paris that stands out for its commitment to gluten-free baking. Located in the trendy 11th arrondissement, they have carved a niche for themself by offering a range of delicious and high-quality gluten-free breads, pastries, and sweets. What sets Chambelland apart is its dedication to sourcing and milling its own gluten-free flours, primarily rice flour, which ensures the purity and taste of its products. Among their offerings are the signature focaccias, and an array of sweet treats like brownies and tarts are particularly popular. Chambelland Boulangerie not only meets a specific dietary need but does so without compromising on flavor or texture, making it a must-visit for health-conscious foodies and culinary adventurers alike.
Les Pâtisseries
Known as the "Picasso of Pastry," Pierre Hermé has revolutionized traditional French pastry with his unique flavor combinations and exquisite designs. His macarons are particularly famous, offering bold flavors like rose or passion fruit. When asked about how he gains his inspirations he would answer- it comes from his weakness for sweets, pleasure, sensations, encounters, fragrances and textures. Pierre Hermé is curious about everything and everything inspires him. They have numerous locations in Paris with each having luxurious settings matching the quality of the desserts, making one a must-visit for any pastry enthusiast.
With its rich history dating back to 1862, Ladurée is perhaps most famous for its macarons, credited with helping popularize these delicate confections around the world. Beyond macarons, their pastries like Saint-Honoré, éclairs, and seasonal creations are equally divine.
The opulent, vintage-style décor of their tea rooms offers a quintessential Parisian experience. My personal favorite location is of course located on the famed Champs-Elysées. This location also offers the chance to book a special 2.5 hour moment during which you can learn how to make some of their iconic creations. Maybe you too can learn to make a macaron pyramid.
Located in the Latin Quarter near the Pantheon, Carl Marletti is known for his meticulous craftsmanship and sublime flavors. His patisserie is a favorite for both locals and tourists who seek top-quality cakes and pastries like the Lily Valley, a delicate composition of violet and berries, or the signature Censier, an irresistible chocolate and caramel delight. In addition, every month, Carl Marletti welcomes visitors to a Masterclass in the Général Hôtel Paris to share recipes, skills and creativity. On the program: make, taste, have fun and take away!
The oldest pâtisserie in Paris, founded in 1730 by Nicolas Stohrer, pastry chef to King Louis XV, it is a historic destination on Rue Montorgueil. It's renowned for traditional French pastries, including éclairs, religieuses, and the famous Baba au Rhum, a rum-soaked cake that is a true classic.
The shop itself is a testament to Parisian history, with original décor that transports visitors back in time. Per their website it is a sumptuous decor classified as a Historic Monument, signed by a student of Paul Baudry (who worked on the decor of the Opéra Garnier).
This is a notable pâtisserie located in the heart of Paris, right across from the iconic Notre-Dame Cathedral. The patisserie features a cozy and welcoming interior, which provides a relaxed atmosphere. It’s an ideal place to escape the busy Parisian streets and savor some of the finest sweets the city has to offer. A. Lacroix Patissier is renowned for its artisanal approach to pastries. They are particularly famous for their macarons and a selection of fine cakes. One of their standout offerings is their inventive seasonal pastries, which they craft using the freshest ingredients available. This ensures a unique tasting experience that changes throughout the year.
Summary
Whether it's a sweet and decadent pâtisserie, a delightfully crisp and chewy baguette, or a mouth watering savory croissant jambon fromage, you can find what you crave in Paris. Talk to the locals, find out where they get their favorites and indulge. I highly suggest walking around as much as you can from place to place so you can reduce that guilt of eating too much while on your 'Parisian vacances'.
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