Paris Patisseries

I stepped into more bad patisseries than piles of dog poop on the streets of Paris in my first few months of living here. My dreams of the 'sweet life in Paris' were quickly crumbling and I told myself that clearly someone ( or many "ones") had exaggerated the promise of Parisian patisseries. In the past, my dominant sweet-tooth has sometimes led me to eat a spoonful of sugar when no dessert was at hand. So I'm hardly a critic, but even to my non-discerning palate, the patisseries I was stepping into were awful. How was it possible that these beautifully designed, alluringly displayed, pieces of sugary heaven were so disappointing?

Paris, unlike any other city I've visited in the world, is the only place where what's on the outside is no indication of the quality of products inside. Usually, I'm able to make a reasonably accurate judgement on what a place will be like. Not in Paris, apparently. A lesson I learned in a very expensive way. Several hundred sugary disappointments and a few extra pounds later, I've finally found promised land. Don't waste your money on any other places than the ones below:

Laduree, Pierre Herme & Sadaharu Aoki: If there is one piece of sugary heaven that is synonymous with Paris, it has to be the macaron. To my unprofessional yet well exercised palate, the three patisseries above make the perfect macaron. I recommend starting with Laduree, for classic yet unbelievably delicious macarons in beautiful pastel shades. Follow it up with more adventurous ones from Pierre Herme; foie gras & chocolate or apple,mint,cucumber & rocquette are just par for the course. And end with an unexpected treat at Sadaharu Aoki; a Japanese chef with a French flair whose matcha flavored desserts are my favorites. While you are there, don't just stop at macarons. All three make mind-blowing desserts. My favorite is the Ispahan; a macaron based dessert with rose, litchi & raspberry. As a bonus, it's pink! 

L'eclair de Genie: Although the macaron has it's place in history, a rising star on the Parisien pastry scene is the nouveau take on the eclair. And L'eclair de Genie is testament to this trend. Although their eclairs are pricier and tinier (never a good correlation), they are worthier than the humble choux pastry filled with chocolate and cream.  I almost cried when I had their passionfruit eclair. The salted caramel is quite sublime as well.

Jacques Genin and Angelina:
Chocolate is a way of life. And in my life, I drink hot chocolate all year round. The thick, creamy, molten goodness at these two places is simply out of this world. At Jacques Genin, grab a seat in the gorgeous store and make sure your chocolate chaud doesn't feel lonely by keeping it company with some tarte citron, their special millefeuille or even some chocolate truffles. 

Patisserie des Reves & Cafe Pouchkine:
In a country where tradition reigns supreme, a modern or unique twist on old favorites gets my attention. At Patisserie des Reves, old school pastries like St. Honore and Paris-Brest, are giving a modern look. The place itself is gorgeous with glass bell-jars displaying the pastries. Cafe Pouchkine, makes over-the-top beauties with gold leaf & gorgeous motifs on it's pastries. My personal favorite is the Pavlova Cassis.

Once you've had your fill, although that's hard to imagine, then feel free to experiment with others.