Sucré
Dessert shop · French Quarter ·
Luxury patisserie offering macarons, gelato, and handmade desserts
Luxury patisserie offering macarons, gelato, and handmade desserts
"This pastry shop is New Orleans’s answer to the French-born Ladurée: Instagrammable, pastel, and displaying rows of treats almost too pretty to consume. Sucré is best known for its creamy gelato, colorful macarons, specialty chocolates, and photogenic desserts. You won’t find cocktails here, so this is definitely for a more wholesome end to the night, but there isn’t a lack of liquid treats here. Try one of the milkshakes, flavored lattes, Ashwagandha, lavender London fog, or matcha fizz. The French Quarter location is now joined by Magazine Street and a new Freret Street outpost." - Adriana Lopez
"This New Orleans–based bakery's rendition is singled out for its eye-catching decoration, said to take the cake for "prettiest pearlescent sprinkles — or are they sparkles? —" on its version of the Mardi Gras delight. The dough is sweetened with cinnamon and sugar and the cake is filled with a whipped cream cheese filling, combining sweet spice in the dough with a light, creamy center." - Francky Knapp
"Sucré is known for its visually stunning pastries and interior design. Their dense brioche king cake features softer colors, gold edible glitter, and a subtle whipped cream cheese filling. Available for dine-in or takeaway." - Ashley Day
"This Magazine Street pastry shop is back with new owners but just as much style; New Orleans’s answer to, “What’s the city’s most Instagrammable bakery?” Sucré might be best known for macaroons, but gelato is a close second — flavors include turtle cheesecake, pistachio, and nectar cream, and sorbets include coconut basil, mango, and raspberry. The French Quarter location is now (re) open." - Beth D'Addono, Clair Lorell
"Sucre got a new owner, Ayesha Motwani, who announced plans to reopen the original Magazine Street location, bringing back former executive pastry chef Ashley McMillan and reopening with fancy new decor and desserts." - Clair Lorell