The counters in Paris worth queuing for: bread, pastry, and the morning ritual.
Bakery counters in Paris worth queuing for: levain breads, laminated pastry, regional bakes and the morning ritual.
Christophe Vasseur's Du Pain et des Idées in Paris's 10e remains the boulangerie every other counter measures itself against. At 34 Rue Yves Toudic.
Worth the queueEscargot pistache-chocolat
TipClosed weekends. Arrive before 09:00 for the pain des amis; escargots sell out by 13:00.
Poilâne in Paris has baked a signature sourdough miche from a wood-fired oven on Rue du Cherche-Midi since 1932. Booking recommended. Reservations advised.
Worth the queuePain Poilâne miche
TipThe half-miche feeds two for a week. Ask for the cocktail-size punitions at the till.
Utopie in Paris's 11e is the modern boulangerie Sebastien Bruno and Erwan Blanche built into a black-fronted shop with the city's best black-sesame baguette.
Worth the queueSesame baguette
TipCash and card both work. The flan vanille is the second pick after the sesame baguette.
Cédric Grolet Opéra in Paris is the chef's lemon-fruit-and-flowers museum: every cake a sculpted trompe-l'œil fruit, priced at €18 to €25 a piece.
Worth the queueTrompe-l'œil fruit
TipQueue starts at 11:30 for the 12:00 opening; book online to skip it for the citron tart.
Liberté Pâtisserie Boulangerie in Paris's 10e is Benoît Castel's open-kitchen counter where the bakery floor doubles as the eat-in dining room from 09:00.
Worth the queueParis-Brest
TipThe Paris-Brest individual size is €6; the cake-by-the-slice in the back room runs half that price.
Claire Damon's Des Gâteaux et du Pain in Paris's 15e is the pastry-architect shop where every tart is signed off as a numbered edition, on display.
Worth the queueLe Mont-Blanc
TipClosed Monday. The Mont-Blanc is autumn-only; the strawberry tart anchors the summer carte.
Mamiche in Paris's 9e is the Cécile Khayat and Victoria Effantin counter that brought New York-Israeli babka to Pigalle. Open tue-sat 07:30-20:00.
Worth the queueCinnamon babka
TipClosed Sunday and Monday. Order ahead by phone for a whole babka loaf to take home.
Maison Aleph in Paris is Myriam Sabet's Aleppine pastry counter on Rue de la Verrerie: kataifi nests filled to order, dusted with ground pistachio.
Worth the queueNids de pistache
TipThe nids de pistache are the dish; the rose-water éclair is the second pick.
Fabrice le Bourdat's Blé Sucré in Paris's 12e is the bakery David Lebovitz once nominated for the city's best madeleine. At 7 Rue Antoine Vollon.
Worth the queueMadeleine
TipClosed Monday. Buy six madeleines in a paper bag; the orange-glazed ones travel best.
Stohrer in Paris is the city's oldest patisserie, founded in 1730 by Nicolas Stohrer who served Marie Leszczyńska at Versailles. Open daily 07:30-20:30.
Worth the queueBaba au rhum
TipThe original puits d'amour and the baba travel well. The whipped-cream cake is best in shop.
Boulangerie Pâtisserie l'Équilibre in Paris's 15e occupies an 1889 Monument Historique storefront on rue Blomet. At 108 Rue Blomet. Booking recommended.
Worth the queuePain Suisse
TipClosed Sunday and Monday. The Pain Suisse with its puff-pastry layers is the room's signature, baked through the morning.
Boulangerie BO in Paris's 12e is Olivier Haustraete's listed-monument boulangerie by Marché d'Aligre, baking organic baguette tradition and Tokyo-honed.
Worth the queueBaguette tradition
TipThe cherry-blossom Mont Blanc in spring is the seasonal pick; the baguette tradition is the everyday order.
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