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Paris Treats, Classic and Avant-Garde
Poilane
Paris Treats, Classic and Avant-Garde
Paris Treats, Classic and Avant-Garde

Shops and bakeries are introducing spruced-up versions of classic Parisian foods. Here are the best addresses to try traditional and eclectic takes on three iconic French treats.

1. CROISSANT The Classic: The flaky pastries from Poilâne are made with rich French butter and fired in a wood-burning oven. 8 Rue du Cherche-Midi, 33/(0) 14-548-4259, poilane.com The Twist: Sadaharu Aoki sweetens his pastry layers with green tea powder. The black sesame éclair is also delicious. 35 Rue de Vaugirard, 33/(0) 14-544-4890, sadaharuaoki.com

2. BAGUETTE The Classic: Sébastien Mauvieux, who supplies President François Hollande with his daily bread, won the honors for best baguette in Paris at this year’s Grand Prix. 159 Rue Ordener, 33/(0) 14-262-7670

The Twist: Baker Gontran Cherrier uses squid ink to turn his baguette black before rolling it in sesame seeds. 22 Rue Caulaincourt, 33/(0) 14-606- 8266, gontrancherrierboulanger.com

3. MACARON The Classic: Ladurée has lured cookie enthusiasts since 1862 with traditional flavors such as chocolate and salted butter caramel. 16 Rue Royale, 33/(0) 14-260-2179, laduree.fr

The Twist: Pierre Hermé surprises customers by sneaking asparagus and foie gras flavors into his creations. 72 Rue Bonaparte, 33/(0) 14-354-4777, pierreherme.com

Illustration by Michael Hoeweler. This appeared in the October 2012 issue.

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