David Lebovitz has lived in Paris for 21 years and has eaten all the baked goods. Here are his favourite bakeries, from croissants at Tout Autour Du Pain to babka at Mamiche. Visitors heading to Paris this summer may have Olympics fever, but no trip to the City of Light is complete without trying its famous pastries.
Luckily, you can find a boulangerie and pâtisserie on almost every block. What's the difference between these two kinds of bakeries? American expat baker and pastry chef David Lebovitz explains: " A pâtisserie makes fancy pastry chef-style pastries, like gâteau St-Honoré, w hereas a boulangerie makes baker-style pastries, like madeleines ." Lebovitz, who has lived in Paris for the past 21 years, is the author of an award-winning blog where he shares recipes and stories, extolling the virtues of Paris's beloved baked goods.
In the past decade, this Parisian bakery expert has noted a palpable shift in Paris's bakery scene. "These younger bakers are influenced by what's happening in other countries, and as a result, they are a lot more fun than the old guard," explains Lebovitz. "They are experimental, adding things like seeds and grains to brioche, which in the old days everyone would say, 'you can't do that'.
" Which isn't to say that everything new is the best. "More often than not, I just want a delicious, buttery croissant or a palmier to snack on," says Lebovitz. "Traditional French pastries have stood the test of time and while it’s fun to venture ou.