When pastry chef Mary Tagliaferro opened Helmut Newcake five years ago near the Canal Saint-Martin, it was the first gluten-free bakery in a country where the baguette and croissant are practically sacred. Today there are many more sans gluten options in Paris—notably Noglu and Thank You, My Dear—but Tagliaferro continues to turn out her versions of classic French pastries and breads that are so tasty, you won’t even miss the gluten. The original location closed in late 2015 but a take-away spot opened in the 9th arrondissement, a 10-minute stroll from the Tuileries. Top picks are the creamy éclairs, the pistachio tart topped with currants, and the canelés, with soft custard centers. Many of the treats are also made without eggs or milk.
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Sans Gluten in the City of Light
When pastry chef Mary Tagliaferro opened Helmut Newcake five years ago near the Canal Saint-Martin, it was the first gluten-free bakery in a country where the baguette and croissant are practically sacred. Today there are many more sans gluten options in Paris—notably Noglu and Thank You, My Dear—but Tagliaferro continues to turn out her versions of classic French pastries and breads that are so tasty, you won’t even miss the gluten. The original location closed in late 2015 but a take-away spot opened in the 9th arrondissement, a 10-minute stroll from the Tuileries. Top picks are the creamy éclairs, the pistachio tart topped with currants, and the canelés, with soft custard centers. Many of the treats are also made without eggs or milk.
