Patisseries in Paris
Of course you can enjoy exquisitely crafted patisseries all over France, but Paris is home to many of the country’s best pâtissiers, and many of the individual gateaux have a connection to the city. As you delve into the layers of almond sponge, ganache and buttercream that form the opera cake, you may see how it was inspired by the ornate balconies of the Palais Garnier opera house; while the Paris-Brest, a wheel-shaped choux, was first made in 1910 to commemorate the famously brutal cycle race. Seek out a rum baba – a brioche-like treat soaked in rum‑infused syrup – and you might be told the story of how it was created by Nicolas Stohrer, the chef of the exiled Polish king Stanislas. The patisserie that bears his name has been at 51 rue Montorgueil since 1730 and is officially classed as a historic monument.
