Fou de Pâtisserie
Pastry shop · Mail
45 Rue Montorgueil, 75002 Paris, France
Highlights
Curated pastries from Paris's top chefs, a sweet concept
Curated pastries from Paris's top chefs, a sweet concept
"You can find exceptional desserts from the city’s most famous bakers at this concept shop, many of whom hold the prestigious title of Meilleur Ouvrier de France (MOF): a countrywide distinction awarded every four years to notable craftsmen, and often displayed on shop windows. What’s available at each of the three Fou locations change often—as do the specific chefs making them—so while we can’t recommend anything specific, we’re confident you’ll come back at least once before the end of your trip. " - sara lieberman, emily monaco
"If you’re short on time, maximize by trying as many pastries as possible from as many pastry chefs as possible at this concept store. Run by the founders of France’s leading pastry magazine, Fou de Pâtisserie (Crazy for Pastry), the shop curates a rotating selection of creative sweets from the city’s top talents. You might find the signature chocolate, praliné, and olive pastry from Nina Métayer, the lime-basil cream puff from Christophe Michalak, or the iconic baba au rhum from La Pâtisserie de Cyril Lignac. Located in the 2nd arrondissement." - Dayna Evans
"You can find exceptional desserts from the city’s most famous bakers at this concept shop, many of whom hold the prestigious title of Meilleur Ouvrier de France (MOF): a countrywide distinction awarded every four years to notable craftsmen, and often displayed on shop windows. What’s available at each of the three Fou locations change often—as do the specific chefs making them—so while we can’t recommend anything specific, we’re confident you’ll come back at least once before the end of your trip." - Sara Lieberman
"A sliver of a boutique with two purple tables and chairs outside, this is a specialty pastry shop that's not meant for lingering. It is, however, big on luscious pastries. One long counter houses pastries from some of the city's leading pastry chefs—well-known names like Pierre Hermé and Cyril Lignac as well as less internationally known names like Carl Marletti and Jonathan Blot. There are éclairs, Saint-Honorés, and a smattering of original concoctions delivered fresh daily." - Lindsey Tramuta
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