The Best Desserts in Paris in 2024

No meal is complete without these after dinner (or before dinner, even no dinner) desserts. These Parisian treats will have you licking your fingers and reminiscing about the few seconds before when you still had that éclair in your nimble hands. There’s no shame in turning around for more. Dinner who?

sicilian lemon bontemps at bontemps la pâtisserie

Bon­temps La Pâtis­serie is a delight­ful­ly frilly and pas­tel bak­ery locat­ed in the haut Marais, which, among its many oth­er beau­ti­ful desserts, has won­der­ful lemon cake. But it’s their sig­na­ture lit­tle dou­ble-deck­er cook­ies, named Bon­temps after the shop, that take the cake. As they love to repeat in their Face­book posts, temp­ta­tion is hard to resist. Just try one of every­thing, but don’t do take­away. They have one of the loveli­est hid­den gar­den tea salons in Paris.

ADDRESS: 57 Rue de Bre­tagne (3rd arr.)

HOURS: open 10am — 7pm Tue.-Sun. (clos­es at 6pm on Sundays)

MÉTRO: Tem­ple (line 3)



NUMBER: +33 1 42 74 10 68

DEETS: bak­ery, best desserts in Paris

INSTAGRAM: @bontempsparis

cédric grolet fruit tarts

Cédric Gro­let has been crowned the best pas­try chef of France and the whole wide world. Pas mal. In addi­tion to his tenure as the pas­try chef at the Miche­lin-starred restau­rant at Le Meurice hotel (rumored to be where Bey­once and Jay‑Z con­ceived Blue Ivy… uh, the hotel not the restau­rant, just to be clear), he also has his own pas­try shop. The abil­i­ty to walk into a store and buy his cre­ations is a pret­ty huge deal. Not only does Cédric pos­sess a mas­ter­ful abil­i­ty to de-sweet­en fruits and choco­lates, he is also known for cre­at­ing hyper-real­is­tic fruit ‘cakes’ that actu­al­ly resem­ble their ingre­di­ents. These cakes are absolute­ly what you should buy at his store. They’re as deli­cious as they are visu­al­ly delightful.

ADDRESS: 35 Avenue de l’Opéra (2nd arr.) / 6 Rue de Cas­tiglione (1st arr.)

MÉTRO: Pyra­mides (lines 7, 14) or Tui­leries  (line 1)

NEIGHBORHOODS: Opéra  + Tui­leries Gardens

PRICE: €€€€

DEETS: closed Tues­days, bakery

chausson aux pommes at sain boulangerie

Sain Boulan­gerie is a quaint bak­ery tucked around the cor­ner from the Canal St. Mar­tin that spe­cial­izes in less processed, more whole­some ingre­di­ents and bak­ing meth­ods (sain in French means healthy or whole­some, a bit out place when refer­ring to baked goods, but a nice mes­sage all the same). Their sig­na­ture item that all of their reg­u­lars nab dai­ly is the chaus­son aux pommes, or apple turnover. Though it may look unas­sum­ing, the dead­ly com­bi­na­tion of deeply cooked apples and lay­ers of flaky pas­try dough is tru­ly some­thing spe­cial, and the per­fect treat to savor while walk­ing around the scenic and idyl­lic canal.

ADDRESS: 13 rue Alib­ert (10th arr.) + 23 Rue des Grav­il­liers (3rd arr.)

NEIGHBORHOODS: Canal St. Mar­tin, Arts et Metiers


DEETS: bak­ery, does not have seat­ing on rue Alib­ert loca­tion, closed Mondays

INSTAGRAM: @sain_boulangerie

black sesame roulé at boulangerie utopie

Boulan­gerie Utopie, as the name might sug­gest, was found­ed as a haven of sorts for tra­di­tion­al bread and pas­try mak­ing meth­ods that have fall­en by the way­side in recent years in favor of more indus­tri­al process­es. Boulan­gerie Utopie is par­tic­u­lar­ly known for its strik­ing black baguettes made with acti­vat­ed char­coal, an impres­sive array of col­or­ful pas­tries (snag a crois­sant while you’re at it) made by hand and with organ­ic ingre­di­ents, and of course, the black sesame roulé. A jet-black sweet pas­try roll made with the afore­men­tioned black char­coal and sesame seeds toast­ed until they are black. It looks intrigu­ing and tastes wonderful.

ADDRESS: 20 Rue Jean-Pierre Tim­baud (11th arr.)

HOURS: open 7am — 7pm Tue.-Sun.

MÉTRO: Oberkampf (line 3)

NEIGHBORHOOD: Folie-Mericourt


NUMBER: +33 9 82 50 74 48

DEETS: bak­ery, best crois­sants in Paris

INSTAGRAM: @boulangerieutopie

chocolate rye cookies at mokonuts

Mokonuts is as quaint a café as you can get. Run by a mar­ried cou­ple, every­thing is made deli­cious­ly in house, the house being a tiny store­front in the Bastille neigh­bor­hood. Though the mid­dle-east­ern lean­ing dish­es made with fresh and local ingre­di­ents are cer­tain­ly rea­son enough to make the trip, the true stars are the cook­ies. Made min­utes before cus­tomers eat them, Mokonuts’ cook­ies are sweet with a clever and sub­tle savory bend and they’re avail­able in fla­vors like tahi­ni, rye, and miso-sesame, as well as more tra­di­tion­al offer­ings like choco­late and cran­ber­ry. We rec­om­mend the choco­late rye cook­ies, but all the options are soft, chewy, scrump­tious, and worth wad­ing through the (per­fect­ly deserved) crowd to get to them.

ADDRESS: 5 Rue Saint-Bernard (11th arr.)

HOURS: open 8:45am — 11:30am Mon.-Fri

MÉTRO: Faid­herbe-Chaligny (line 8)



HOW TO BOOK: reser­va­tions rec­om­mend­ed by phone

NUMBER: +33 9 80 81 82 85

DEETS: worth the line, break­fast, lunch, café, bakery

INSTAGRAM: @mokonutsbakery

tarte caramel matcha at sadaharu aoki

The Pâtis­serie Sada­haru Aoki takes inven­tive leaps with their visu­al­ly strik­ing Japan­ese-French hybrid cre­ations. With (rather famous) offer­ings such as sesame eclairs, matcha crois­sants, and yuzu mac­arons, it can be hard to choose which exper­i­ment to try next. The tarte caramel matcha how­ev­er, is a fan­tas­tic start: a decent­ly sized cake drip­ping with salt­ed caramel, topped with a thick bright green spi­ral of matcha cream. If matcha is not your jam, there are oth­er ver­sions of the same great cake with dif­fer­ent top­pings, but those ready to step out of the Paris pas­try com­fort zone should be ready to be reward­ed with the results. There is no oth­er bak­ery like Sada­haru Aoki (besides the three oth­er loca­tions in Paris).

ADDRESS: 35 Rue de Vau­gi­rard (6th arr.) / 56 Bd de Port-Roy­al (5th arr.) / 103 Rue Saint-Dominique ( 7th arr.) / 25 Rue Pérignon (15th arr.)



DEETS: worth the line, seat­ing avail­able, best desserts in Paris

INSTAGRAM: @sadaharuaoki_official

chocolat plume at maison plume

Mai­son Plume is a dar­ling, deep pur­ple bak­ery whose prod­ucts are all with­out any added sug­ar and, drum­roll please, are com­plete­ly gluten free!!!! The same tempt­ing­ly chic pas­tries, but acces­si­ble to Parisians with dietary restric­tions (or with­out, Mai­son Plume stands among the best on fla­vor alone, the sug­ar-free, gluten-free angle is just a foot­note). Though every­thing is won­der­ful, their quaint almond-shaped plume cakes are our favorite. The choco­late plumes have a deep brown nut base and are piped with choco­late cream. Own­er Tara Pidoux deflty deploys ste­via, which almost makes one sigh in dis­ap­point­ment. We know you, ste­via, bas­tard step­sis­ter of real sug­ar! But Mme. Pidoux, per­haps sens­ing the dis­ap­point­ment that comes with find­ing out ste­via is involved, explained to us on a research vis­it (yeah) that she searched for YEARS for a ste­via that doesn’t, uh, dis­ap­point, and she did it. The Choco­late Plume was all the deca­dence one could pos­si­bly hope for with zero fun­ny busi­ness. It tastes amaz­ing and could stand on the podi­um next to desserts made with tra­di­tion­al sug­ar. Brava!

ADDRESS: 61 Rue Char­lot (3rd arr.)

MÉTRO: Filles du Cal­vaire (line 8) or Tem­ple (line 3)



HOW TO BOOK: no reser­va­tions

NUMBER: +33 1 71 39 35 02

DEETS: gluten free, cof­fee shop, patis­serie, closed Mon­day + Tues­day, cus­tom order­ing available

INSTAGRAM: @maisonplumepatisserie

nid pâtisserie grenade et fleur d’oranger at maison aleph

Locat­ed in the heart of the Marais, Mai­son Aleph blends Mid­dle East­ern dessert styles with French ingre­di­ents. Their most visu­al­ly intrigu­ing dish, the nid pâtis­serie or pas­try nest, is a roost of del­i­cate gold­en-brown, fine­ly shred­ded phyl­lo dough called kadaif, with a deli­cious fill­ing and topped with cream. They come in a vari­ety of fla­vors includ­ing vanil­la-caramel and lemon-car­damom, but we rec­om­mend the pome­gran­ate-orange blos­som water vari­ety. Snag a table and try their hot choco­late or home­made ice creams too, depend­ing if you’d like to cool down or warm up.

ADDRESS: 20 Rue de la Ver­rerie (4th arr.), 63 rue des Abess­es (18th arr.)

NEIGHBORHOODS: Le Marais, Mont­martre


DEETS: patis­serie, Mid­dle East­ern, best desserts in Paris, very lim­it­ed seating

INSTAGRAM: @maisonaleph

macarons caramel au beurre salé at pierre hermé

Pierre Her­mé is Parisian pas­try divin­i­ty and his influ­ence is rep­re­sent­ed in a good num­ber of chefs behind the oth­er bak­eries on this list. With that in mind, a vis­it to his store can seem daunt­ing and over­whelm­ing, espe­cial­ly when con­front­ed with the pic­ture-per­fect cakes, tarts, and choco­lates. It’s best to stick to what they do best which is the mac­arons; God-tier mac­arons. They’re gor­geous, they’re chewy, they come in rad­i­cal fla­vor com­bi­na­tions like rose and litchi or jas­mine and rasp­ber­ry, and words can only do so much to reit­er­ate how cute and per­fect they are. Grab as many as your wal­let allows, and be sure at least one is their salt­ed caramel fla­vor (Infine­ment Caramel). Some­times sim­ple is best. There are sev­er­al Pierre Her­mé loca­tions all around Paris, but the Champs-Elysées shop (the only one with sit-down café ser­vice as the oth­ers are take­away) is cer­tain­ly an expe­ri­ence: ritzy, crowd­ed, enor­mous, and mul­ti­task­ing as a skin­care store. Icon­ic. Why aren’t all mac­arons this good?

ADDRESS: 133 Avenue des Champs-Élysées (8th arr.) / 4 Rue Cam­bon (1st arr.) / 39 Avenue de l’Opéra (2nd arr.) / 4 Rue de Bre­tagne (3rd arr.) / 18 Rue Sainte-Croix de la Bre­ton­ner­ie (4th arr.) / 72 Rue Bona­parte (6th arr.) / 126 Boule­vard Saint-Ger­main (6th arr.) / 43 Rue Saint-Placide (6th arr.) / 53 — 57 Rue de Grenelle (7th arr.) / 86 Avenue des Champs-Élysées (8th arr.) / 89 Boule­vard Malesherbes (8th arr.) / 1 Cour de Rome Boite n°7 (8th arr.) / 35 Boule­vard Hauss­mann Gourmet (9th arr.) / Gare de Lyon, Place Louis-Armand HALL 1 (12th arr.) / Place Louis-Armand Hall 2 (12th arr.) / 185 Rue de Vau­gi­rard (15th arr.) / 17 Boule­vard de Vau­gi­rard Niveau 2 (15th arr.) / 58 Avenue Paul Doumer (16th arr.) / 12 Rue For­tuny (17th arr.)


DEETS: worth the flight or line (whichev­er is longer), bak­ery, macarons

INSTAGRAM: @pierrehermeofficial

kouign amann at le petit grain

Le Petit Grain spe­cial­izes in bread made from nat­ur­al lev­an­ings rather than yeast, which lead to some inter­est­ing cre­ations like sour­dough crois­sants. Their Kou­g­in-Amann (pro­nounced ‘queen yaman,’ a Bre­ton but­ter cake called the most but­tery cake in Europe) is made from the same great bread as their crois­sants, rolled in sesame seeds, and is pos­i­tive­ly to-die-for. If that wasn’t enough, Le Petit Grain also tries to make their bak­ery zero-waste. Con­nois­seur note: reheat your kough amann in the oven on a low set­ting for ten min­utes to unlock the mag­ic. So sim­ple, yet so addictive.

ADDRESS: 7 Rue Denoyez (20th arr.)

HOURS: open 9am — 8pm Wed. — Sun.

MÉTRO: Belleville (lines 2, 11)



NUMBER: +33 6 34 05 20 28

DEETS: bak­ery, enviro-concious

INSTAGRAM: @lepetitgrainparis

chocolat cruffin at the french bastards

The French Bas­tards, unlike what their name sug­gests, are actu­al­ly some pret­ty nice guys. In addi­tion to their choco­late cruffins (wtf is a cruf­fin, you ask? We’ll get there in a sec­ond), they also offer a vari­ety of whole grain breads, acti­vat­ed char­coal baked goods, and cross-cul­ture desserts like bab­ka and pavlo­vas, all under the proud moniker « Fondé Hier” (found­ed yes­ter­day). Cruffins were invent­ed in Aus­tralia and are a cross between a crois­sant and a muf­fin. Yes, like cronuts. They’re the type of wacky, why-not cre­ation you have to see (and taste) to believe, and an almost pre­dictable offer­ing from a bak­ery prid­ing them­selves on their new­com­er ener­gy and inno­va­tion. It’s a suc­cess­ful exper­i­ment worth check­ing out, and when your curios­i­ty does inevitably get the best of you, pick up some of their reg­u­lar crois­sants too.

ADDRESS: 61 Rue Oberkampf (11th arr.)

MÉTRO: Par­men­tier (line 3)

NEIGHBORHOOD: Folie-Méricourt


DEETS: open dai­ly, bak­ery, best desserts in Paris, mul­ti­ple locations

INSTAGRAM: @the_french_bastards

coco rocher at sain boulangerie

Déjà vu! Sain Boulan­gerie is so won­der­ful, it shows up on this list twice! In addi­tion to their sweet and slight­ly salty apple tarts, be sure to also try their coco rochers, or coconut mac­a­roons. Here is one instance where the anglo­phone world needs clar­i­ty, a Coco Rocher is like a ‘mac­a­roon’ or coconut cook­ie, not a French ‘mac­aron,’ the heav­i­ly-fla­vored and col­ored almond-flour based cook­ie that dom­i­nates the city’s pas­try scene. Ang­los often get the two mixed up.
For the record (which is how you know a flex is com­ing), the Curios­i­ty Col­lec­tive team (part of our posse) dis­cov­ered Sain before Vogue mag­a­zine (but after the Miche­lin Guide). Just sayin’.
Anoth­er flex: watch this episode of the TV show, For the Love of Bread to see Edi­tor in Mis­chief, Kat and Bak­er Antho­ny Courteille make crois­sants togeth­er with star Aussie Bak­er, Andrew Con­nole. Spoil­er, Kat most­ly just eats them.

ADDRESS: 13 rue Alib­ert (10th arr.) + 23 Rue des Grav­il­liers (3rd arr.)

NEIGHBORHOODS: Canal St. Mar­tin, Arts et Metiers


DEETS: bak­ery, does not have seat­ing on rue Alib­ert loca­tion, closed Mondays

INSTAGRAM: @sain_boulangerie

dunes blanches at dunes blanches

New-ish on the Paris patis­serie scene are these deli­cious cream-filled pas­try puffs (nor­mal­ly) called choux a la creme.  Cre­atrice Pas­cal Lucas brings her ver­sion from Biar­ritz to le Marais neigh­bor­hood near the Cen­tre Pom­pi­dou, giv­ing the his­toric hotspot a touch of  sun-kissed flavor. 

ADDRESS: 54 rue des Archives (4th arr.)

MÉTRO: Hotel de Ville (lines 1 + 11)



HOW TO BOOK: order online

NUMBER: +33 09 87 01 68 78

DEETS: patis­serie

INSTAGRAM: @dunesblanches

orange blossom popelini at popelini

Popeli­ni is a tiny lit­tle bak­ery that only sells tiny lit­tle cream puffs that are real­ly like a small, round eclair. This is the way to go for those of you with a fear of com­mit­ment. Instead of pick­ing one fla­vor, you can have a vari­ety. Let your poly­pas­try flag fly. They’re all lined up in lit­tle rows, topped with dif­fer­ent col­ors, and come in a vari­ety of fla­vors, but we rec­om­mend­ed the orange blos­som (and dark choco­late nev­er dis­ap­points). There are a few loca­tions dot­ted around Paris.

ADDRESS: 44 Rue des Mar­tyrs (9th arr.) / 35 Rue de Turenne (3rd arr.) / 29 Rue Debel­leyme (3rd arr.) 


NEIGHBORHOOD: Pigalle, Haut-Marais, le Marais

PRICE: €€€

HOW TO BOOK: no reservations

NUMBER: +33 1 42 81 35 79

DEETS: pas­try shop, mul­ti­ple loca­tions, no dine-in, deliv­ery available

INSTAGRAM: @popeliniofficiel

madeleine at manufacture de café alain ducasse

The Man­u­fac­ture de Café Alain Ducasse is a few things, the first bean-to-bar choco­late man­u­fac­tur­er in Paris and also a cof­fee roast­er, but in the style of Alain Ducasse. This auto­mat­i­cal­ly means that every­thing will be out of this world. Employ­ing a world-class expert in the set and sci­ence of cof­fee roast­ing, Veda Viraswa­mi, they have a wild menu of pos­si­bil­i­ties for the cof­fee geek. Their 100% hand­made, start-to-fin­ish choco­late is amaz­ing, but the store offers lots of oth­er treats, and the Madeleines stand out incred­i­bly. If these are what are rec­om­mend­ed at a choco­late shop/coffee shop, you know they’re out of this world. Also, just for the hell of it (you tourist, you…) sneak to the work­shop sec­tion in the back and try to find the sal­vaged iron door from a Gus­tav Eif­fel-designed fac­to­ry on the right side of the passage. 

ADDRESS: 12 Rue St Sabin (11th arr.)

HOURS: Tue. — Sat., 11am — 7pm

MÉTRO: Bréguet — Sabin (line 5)


PRICE: €€€

HOW TO BOOK: no reser­va­tions

NUMBER: +33 1 40 02 76 90

DEETS: luxe, online order­ing, deliv­ery avail­able, eco-conscious

INSTAGRAM: @cafealainducasse

choux à la creme at cédric grolet

Remem­ber Cédric Gro­let, the best pas­try chef in France? Well, some­one with his rep­u­ta­tion can’t have just one spot on the best desserts of Paris list. His French cream puffs (choux à la crème) are also fan­tas­tic and might be a slight­ly cheap­er option than the fruit cakes. Get at least 6 and head across the street to the Tui­leries Gar­den (if you are at his Rue de Riv­o­li loca­tion), or to gawk at the beau­ty of the Opéra Gar­nier if you are at his sec­ond boutique.

ADDRESS: 35 Avenue de l’Opéra (2nd arr.) / 6 Rue de Cas­tiglione (1st arr.)

MÉTRO: Pyra­mides (lines 7, 14) or Tui­leries  (line 1)

NEIGHBORHOODS: Opéra  + Tui­leries Gardens

PRICE: €€€€

DEETS: closed Tues­days, bakery

raw hot chocolate at rrraw cacao

Oui, you cracked the code, they like it…Rrraw. Inside this fac­to­ry-work­shop-shop at the tip-top of the gour­mande graz­ing-zone near the sto­ried Rue Mon­torgueil is where I fol­lowed my instinct and was reward­ed (rrre­ward­ed?) with a tru­ly unique hot choco­late expe­ri­ence. This ain’t the hot choco­late des enfants –no milk skin, no sug­ar coma after­wards. I’ll stop describ­ing, just try it. 

ADDRESS:8 rue de Mul­house (2nd arr.)

MÉTRO: Sen­tier (line 3)

NEIGHBORHOOD: Mon­torgueil


DEETS: raw cacao, choco­late shop, work­shop, veg­an option, best desserts in Paris

INSTAGRAM: @rrraw_cacao

sacristain at du pain et des idées

Du Pain et Des Idées has been rou­tine­ly laud­ed as one of the best bak­eries in town, and in addi­tion to the praise and the awards, they also have the impres­sive feat of a trade­marked bread. This isn’t about their bread though, this is about the sac­ristain: a long, twist­ed, almond-filled pas­try that hails from the south of France. Clock­ing in at a foot long, it’s well worth the 3 euros, with­out includ­ing the to-die-for but­ter con­tent and flak­i­ness. All of the pas­tries at Du Pain et Des Idées are worth­while, but this bizarre yet classy one takes the cake bread. On top of every­thing, the loca­tion is won­der­ful. Du Pain et Des Idées is locat­ed steps from the Canal St-Mar­tin in a remark­ably pre­served 19th cen­tu­ry bak­ery that also serves as a kind of mini bak­ery muse­um — not that you can fit inside.

ADDRESS: 34 Rue Yves Toudic (10th arr.)

HOURS: dai­ly, 7am — 6pm

MÉTRO: Jaques Bon­ser­gent (line 5)

NEIGHBORHOOD: Canal St. Martin


HOW TO BOOK: no reser­va­tions

NUMBER: +33 1 42 40 44 52

DEETS: bak­ery, best crois­sants in Paris, lim­it­ed out­door seating

INSTAGRAM: @dupainetdesidees

tarte chocolat guayaquil at kubo pâtisserie

How many bak­eries do you know that also sell their own home­made per­fume? Prob­a­bly just this one. Kubo calls their con­cept olfac­to-culi­naire, mean­ing that all of their pas­tries are inspired by per­fumes. It’s unique and deli­cious, with many of their cre­ations fea­tur­ing vio­let, vanil­la, and grape­fruit ele­ments. The cake to take the cake, how­ev­er, is their tarte choco­lat guayaquil: a choco­late and caramel cake with a mid­night-black ganache topping.

ADDRESS: 25 Rue Jacques Lou­v­el-Tessier (10th arr.)

MÉTRO: Goncourt (line 11)

NEIGHBORHOOD: Hôpital-Saint-Louis


HOW TO BOOK: order online

NUMBER: +33 9 83 33 90 11

DEETS: pas­try shop, dine-in open, online order­ing available

INSTAGRAM: @kubo_patisserie