The Croissant aux Noix at Ladurée


The first Ladurée opened in 1862.
The first Ladurée opened in 1862.

Spring has officially arrived in Paris and perhaps no bakery in the city epitomizes the season more than Ladurée with its mint green awnings, and piles of pretty pastel colored macarons in flavors like, pistachio, rose petal, and lemon verbena. Credited with starting the version popular today (two shells joined with a ganache filling) in the early 20th century most people go to Ladurée for the macarons, but I go for something else entirely– the Croissant aux Noix or croissant with nuts. Continue reading “The Croissant aux Noix at Ladurée”

Tarte Aux Pommes at Poilane

Pastries at Poilane.
Tarte aux pommes and croissants at Poilane.

I’ve decided to write about a different pastry in Paris every Saturday, because I might as well put all these calories to good use. First up is the tarte aux pommes at Poilane, one of Paris’ best and most historic bakeries. The original tiny location is located in a former convent in Saint Germain (the bakery still reportedly makes bread in the original 17th century wood-burning oven in the basement) but we have a great location near us in the Marais complete with a cafe that makes tartines–open faced sandwiches and a bakery brimming with fresh loaves like the famed Poilane Miche, a sourdough loaf with thick golden crust. Continue reading “Tarte Aux Pommes at Poilane”