Paris Patisserie Guide: Best Croissants, Éclair & Macarons 2025

No city does pastry like Paris — the French capital takes its viennoiserie and pâtisserie with the same seriousness that other cultures reserve for fine dining. A croissant done right is a work of architecture; a perfect tarte tatin is philosophy in caramelised apple form. This guide maps the essential Paris pastry experiences.

The Perfect Croissant

Non-negotiable: a croissant must be au beurre (with butter, not margarine), have a shattering outer crust and a honeycomb interior. Benchmark bakeries: Du Pain et des Idées (Canal Saint-Martin) — cult destination, also famous for escargot pastries. Boulangerie Utopie (Oberkampf) — long queues, worth every minute. Mamiche (Pigalle) — natural leavening, exceptional flavour.

Macarons

Ladurée (Champs-Élysées) — the house that popularised the double-sandwich macaron. Pretty and touristy; the quality is dependable. Pierre Hermé (multiple locations) — the chef who elevated macarons to haute cuisine; unusual flavour combinations (rose-lychee-raspberry is the signature Ispahan).

Éclairs, Mille-Feuille & Tarts

Stohrer (Rue Montorgueil, since 1730) — the oldest pâtisserie in Paris. Jacques Genin (Le Marais) — the finest mille-feuille in Paris, made to order. Cyril Lignac (Bastille) — exceptional fruit tarts and chocolate.