Insider’s Guide to the Best Bakery in Paris | Stohrer Pâtisserie

Stohrer: Paris’ Oldest Pâtisserie and a Timeless Pastry Haven

Paris and pastries go hand in hand. No trip to the City of Light is complete without indulging in its world-renowned confections. Luckily, you can find a pâtisserie on almost every corner, offering everything from golden, flaky croissants to elegant éclairs and delicate fruit tarts. The French capital is brimming with treats that travelers dream about, and there’s no shortage of stunning pâtisserie windows filled with glistening sweets, beckoning both locals and tourists to stop and savor.

But among the countless pastry shops that define Paris, one stands above the rest: Stohrer, the city’s oldest and most legendary pâtisserie. Established in 1730, Stohrer is a historical treasure, carrying nearly three centuries of pastry tradition. Nestled on Rue Montorgueil, one of Paris’ most vibrant and bustling streets, Stohrer is not just a bakery—it’s a destination.

A Royal Legacy

Stohrer’s origins are deeply tied to French royalty. Nicolas Stohrer, a young pastry chef from Alsace, originally served as the personal pâtissier to Marie Leszczyńska, the daughter of the King of Poland. When she married King Louis XV of France, Stohrer followed her to Versailles, bringing his masterful pastry skills with him. Five years later, in 1730, he opened his own shop in Paris, marking the beginning of what would become one of the most celebrated pâtisseries in the world.

To this day, Stohrer retains its old-world charm, from its hand-painted ceilings and gilded accents to the glass display cases brimming with pastries that have stood the test of time. The atmosphere alone transports visitors to a bygone era, where indulgence and craftsmanship go hand in hand.

The Baba au Rhum: A Soaked Sensation

Of all the pastries at Stohrer, the most famous is undoubtedly the Baba au Rhum. Nicolas Stohrer himself is credited with inventing this rich, boozy dessert, which has since become a French classic.

The Baba au Rhum starts as a yeast-based cake, slightly denser than a brioche, baked until golden and airy. What makes it extraordinary is the soaking process—the pastry is drenched in aged rum, making it incredibly moist and flavorful. A finishing touch of apricot glaze adds a delicate sheen, while candied cherries and angelica provide a colorful and festive garnish.

The Baba au Rhum at Stohrer is an experience in itself. Each bite melts in your mouth, the richness of the rum balanced by the slight sweetness of the glaze. Whether you enjoy it as a midday treat or a decadent dessert, it’s a must-try for anyone visiting Paris.

Mont-Blanc: A Chestnut Lover’s Dream

For those who love chestnuts, the Mont-Blanc is a masterpiece of flavor and texture. This spaghetti-like mound of chestnut cream sits atop a delicate meringue base and is crowned with a candied chestnut. The smooth, nutty sweetness of the chestnut cream pairs beautifully with the crispness of the meringue, creating an irresistible contrast.

The Passion Fruit Yule Log: A Holiday Favorite

During the festive season, Stohrer’s passion fruit Yule log is a standout creation. Unlike the traditional chocolate Yule log, this version features a light sponge cake center, enveloped in buttercream infused with tart passion fruit, all resting on a hazelnut biscuit base. The balance of flavors—creamy, nutty, and tangy—makes it a refreshing departure from richer, heavier holiday desserts.

Paris-Brest: A Tribute to Cycling and Praline

The Paris-Brest is another iconic French pastry that holds a place of honor at Stohrer. Originally created to commemorate the long-distance bicycle race between Paris and Brest, this pastry is designed to resemble a bicycle wheel.

Made from pâte à choux—the same dough used for éclairs and cream puffs—the Paris-Brest is piped into a circular shape, baked until golden, then sliced horizontally and filled with praline mousseline cream. The result is a nutty, airy, and utterly indulgent delight, beloved by both Parisians and visitors alike.

Chocolate Éclair: A Timeless Classic

Few pastries are as universally adored as the chocolate éclair, and Stohrer’s version is among the best in Paris.

Each éclair starts with perfectly baked choux pastry, light and crisp yet sturdy enough to hold its filling. The interior is piped with silky Madagascar chocolate-flavored cream, creating a luscious, melt-in-your-mouth experience. Finally, a glossy layer of rich dark chocolate icing is added on top, providing the perfect balance of sweetness and bitterness.

There’s something incredibly satisfying about biting into a fresh chocolate éclair from Stohrer—it’s a simple pleasure that never goes out of style.

For food lovers and travelers alike, Stohrer is more than just a bakery—it’s a Parisian institution. A place where pastry is not just made, but crafted with tradition, skill, and passion.

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