Des Gâteaux et du Pain is a bakery in Paris.
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.
Editorially verified May 18, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Closed Monday. The Mont-Blanc is autumn-only; the strawberry tart anchors the summer carte.
Address: 63 Boulevard Pasteur, 75015 Paris
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.
Tip: Closed Sunday and Monday. Order ahead by phone for a whole babka loaf to take home.
Worth the queue: Cinnamon babka
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.
Tip: The nids de pistache are the dish; the rose-water éclair is the second pick.
Worth the queue: Nids de pistache
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.
Tip: Closed Monday. Buy six madeleines in a paper bag; the orange-glazed ones travel best.
Worth the queue: Madeleine
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.
Tip: The original puits d'amour and the baba travel well. The whipped-cream cake is best in shop.
Worth the queue: Baba au rhum
Boulangerie Pâtisserie l'Équilibre in Paris's 15e occupies an 1889 Monument Historique storefront on rue Blomet. At 108 Rue Blomet. Booking recommended.
Tip: Closed Sunday and Monday. The Pain Suisse with its puff-pastry layers is the room's signature, baked through the morning.
Worth the queue: Pain Suisse
Boulangerie BO in Paris's 12e is Olivier Haustraete's listed-monument boulangerie by Marché d'Aligre, baking organic baguette tradition and Tokyo-honed.
Tip: The cherry-blossom Mont Blanc in spring is the seasonal pick; the baguette tradition is the everyday order.
Worth the queue: Baguette tradition
