The History of Parisian Patisseries

Paris is simply a paradise for culinary lovers. However, once you’ve had a taste of the city’s finest eateries, you may be wondering where to go to sample some of its tastiest treats.


Ernest Ladurée ranks among the most respected names in Paris for his delectable patisseries. He launched his very first patisserie all the way back in 1871. The second Empire welcome a thriving cafe culture and Laduree’s wife thought that combining a cafe with the patisserie would be a successful idea. It provided an opportunity for the quarter’s fashionable ladies, who considered themselves to high class, to be seen in bohemian cafes to meet up and socialise. Ladurée hired Jules Chéret, a famous painter, to decorate the salon, which was inspired by both Paris’s Opera Garnier and the Sistine Chapel.

Laduree is acknowledged even to this day as le roi of French patisserie, with his macaroon having a reputation like no other. The rue Bonaparte’s upholstered salon or the Champs Elysees’ grandiose tearooms offer one of Laduree’s finest treats. The brand, not unlike its competitors, offers a number of seasonal specialities.  Laduree even worked as a pastry consultant on a Sofia Coppola movie about the maligned Marie Antoinette.


The Dalloyaus is another family with a respected ancestry. Jean-Baptiste Dalloyau opened his very first boutique back in 1802. Of all his sweet treats, the most well-received is undoubtedly the Opera. It’s one layer after another of delightfully textured chocolate. Then there’s Louvre, which is every bit as devilish. It’s moulded in the shape of the Louvre pyramid with a dark chocolate exterior covering a chocolate mousse filling. While Laduree’s salons are grand in design, Dalloyau’s tearooms bear an elegant and simple aesthetic. The modern comforts enable guests to enjoy the pastries while giving them the attention they deserve. When Parisians can’t make their way to a tearoom, they can always take advantage of Dalloyau’s catering service.


Gaston Lenôtre started his business in Normandy in the 1940’s. The man with boutique status quickly made a name for himself in French cuisine circles. While now closed, it was Lenôtre’s Pavillon Elysée, however, which really amped up the chef’s brand. The culinary concept consisted of a cafe, restaurant, and cooking school. Its also sold contemporary cookbooks (including le maître’s own book on pastries and desserts) and kitchen utensils. The tiramisu with a red fruit topping and the Maison’s very own creamy ice cream came especially recommended.


Pierre Hermé, a one-time disciple of Lenore, owns a small rue de Vaugirard boutique. Herme has made cuisine more fashionable than anyone else. His seasonal treats have their very own catwalk shows with waiters parading along the runway. Those in attendance are then able to enjoy the cuisine. Herme was employed by Lenotre from the age of 14. Just 10 years later, he was a pastry chef for Fauchon before he was in charge of the expansion of Ladurée tea rooms. His reputation became such that Vogue magazine called him the ‘Picasso of pastry’.