Marc Heu Patisserie Paris
Dessert shop · Summit-University
156 Dale St N, St Paul, MN 55102
Highlights
French pastries, wedding cakes, and croissant doughnuts a must-try
French pastries, wedding cakes, and croissant doughnuts a must-try
"Pastry chef Marc Heu, who trained at a 300-year-old Parisian patisserie, serves elegant pastries — think towering croquembouche, creamy Basque cheesecake, vanilla Saint Honoré sculpted like a blooming peony — at Selby and Dale in St. Paul. You can also find classic croissants, croissant doughnuts, and kouign amann pastries to add something sweet to your mornings. Check out specials for different holidays, including king cake around Mardi Gras and spirit-infused chocolate ganache “cigars” for Father’s Day." - Stacy Brooks
"A patisserie specializing in refined desserts, with individually sized passionfruit tarts and opera cakes recommended for a classic French-style sweet finish." - Stacy Brooks
"You’ll see the line long before you see the sign for this bright, cheerful shop on St. Paul’s Dale Street, renowned for beautiful celebration cakes and breakfast pastries. On weekends, the patisserie does such bustling business that it often sells out of croissants by late morning; order ahead if you want to guarantee that Viennoiserie will be waiting for you." - Julie Yu
"Paris-trained at a 300-year-old patisserie, Marc Heu, who is of Hmong descent, left France for St. Paul, where he started his namesake bakery and brought over the kind of intricate wizardry commonly found in only the most storied of pastry ateliers. Some of his finest creations, such as vanilla Saint Honoré, are sculpted with an accordion-like symmetry; others, such as isaphan (a nod to Heu’s idol, Pierre Hermé) and several of his Viennoiseries, are appealingly furled. Even his simpler pastry offerings, like the glistening croissants, are not to be missed." - Stacy Brooks
"Critically acclaimed pastry chef Marc Heu draws inspiration from his French Guianan upbringing while infusing his training in a 300-year-old Paris patisserie to inform the menu at his St. Paul pastry shop. A line out the door of the Dale Street space is not uncommon, as the patisserie has garnered a reputation for its intricately assembled cakes, tarts, croissants, and savory items. Some of the James Beard semifinalist’s finest creations include a show-stopping vanilla Saint Honoré, composed of hundreds of layers of flaky, along with vanilla pastry cream, vanilla whipped cream, and caramel. Or opt for a Parisian classic offering, such as a toasted Croque Madame made with milk bread stuffed with French gruyere cheese, Parisienne French ham, aged Comté cheese sauce, and topped with an egg." - Eater Staff
