Letter from Paris: Elaine Sciolino (New York Times)
Fads Aside, the Perfect Macaron Is Timeless

Paris Guide: Amy M. Thomas (National Geographic Traveler)
Paris Patisseries

Lindsey Tramuta (New York Times Magazine)
Paris’s Best Macarons: A Guide

Pain au chocolat
What’s the Difference? Macaroons vs. Macarons Emma Christensen (The Kitchn)

Here are our four Go-To French Pastries:

Madeleines à la pistache
Pistacho flavored Madeleines (Le Grenier à Pain Abbesses, Montmartre)

Financiers aux framboises (Le Grenier à Pain Abbesses, Montmartre)
Raspberry flavored Almond Cake

Macarons (Eric Kayser – Rue de Bac, Minutes from Musee D’Orsay)
Sold by box of 6, stored in freezer, mostly beige colors, chocolate, caramel – a few bright pistachio, raspberry and maybe mango (we usually carry these into Le Louvre for a coffee break as we complete the Denon Wing (Mona Lisa and large French Paintings) and cross over through the Cour Napolean into the Richelieu Wing (Rembrandt and Vermeer)

Pain au chocolat
(McDonalds – Rue de Rivoli, across the street from Le Lourvre)
(aka Chocolate Bread, Chocolate Croissant or chocolatine)
It may be McDonald’s, but it is a Paris McDonalds, which has a separate “Coffee Bar” practically the only place that I drink coffee in Paris.
They usually serve a cold spongy damp croissant on the jet into Paris, but the Pain au chocolat at McDonalds is “sublime”
of such excellence, grandeur, or beauty as to inspire great admiration or awe

The Ten Essential Paris Bakeries (Eater)


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