Cédric Grolet Opéra is a bakery in Paris.
Editorially verified May 18, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Queue starts at 11:30 for the 12:00 opening; book online to skip it for the citron tart.
Guided tour · 2 hours
Enjoy a guided tour of a French bakery in Paris and learn how to bake the perfect baguette. Have breakfast with croissants and a pain au chocolat, and uncover kitchen ...
Guided tour · 2 hours
Explore the streets of the Marais district of Paris on a walking tour, while indulging in a selection of the neighbourhood's most mouthwatering treats including crepes...
2 hours
Step into a Parisian pâtisserie and learn to make French macarons from scratch with a professional chef in the heart of Paris. Create, fill, taste, and take home your ...
Address: 35 Avenue de l'Opéra, 75002 Paris
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.
