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.
Address: 45 Rue Condorcet, 75009 Paris
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
Boulangerie BO in Paris's 12e is Olivier Haustraete's listed-monument boulangerie by Marché d'Aligre, baking organic baguette tradition and Tokyo-honed viennoiserie.
Tip: The cherry-blossom Mont Blanc in spring is the seasonal pick; the baguette tradition is the everyday order.
Worth the queue: Baguette tradition
Christophe Vasseur's Du Pain et des Idées in Paris's 10e remains the boulangerie every other counter measures itself against. Levain bread, laminated escargots.
Tip: Closed weekends. Arrive before 09:00 for the pain des amis; escargots sell out by 13:00.
Worth the queue: Escargot pistache-chocolat
