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.
Tip: The Paris-Brest individual size is €6; the cake-by-the-slice in the back room runs half that price.
Address: 39 Rue des Vinaigriers, 75010 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 under glass.
Tip: Closed Monday. The Mont-Blanc is autumn-only; the strawberry tart anchors the summer carte.
Worth the queue: Le Mont-Blanc
Mamiche in Paris's 9e is the Cécile Khayat and Victoria Effantin counter that brought New York-Israeli babka to Pigalle. The cinnamon babka sells out before 14:00.
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. The orange-glazed citron version still wins.
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. The baba au rhum is his original.
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
La Maison Pichard in Paris's 15e has run a wood-oven boulangerie at the same Cambronne corner since 1933. The pain de campagne sells in 600g rounds, cut to order.
Tip: Sliced to order. Ask for the heel from the morning bake; the crust is the best part.
Worth the queue: Pain de campagne
