Wellbeing and pleasure are the watchwords that Nathaniel Doboin and Thomas Teffri-Cham- belland kept in the forefront of their minds when they created the rst entirely natural gluten free bakery in Paris. Right in the heart of the little village around Popincourt in the 11th, Chambel- land proposes a selection of breads and cakes that are simple, respectful of the environment and balanced.
A new star is born in the Alain Ducasse galaxy, Le Chocolat, a genuine manufacturer of chocolate has opened in an old building located near the Bastille. The whole ambience is from the past, and covers some 320 sqm. Floors in concrete, walls in brick, partitions in frosted glass, the structure in steel and cast-iron, heavy doors which once graced the Bank of France and cleverly arranged second-hand furniture are used to ll the spaces.
Hell is...choux buns, and especially those of Christophe Michalak (pastry chef at the Plaza Athénée), which need to be tasted in the kiosk designed specially by Patrick Jouin. Alain Ducasse is of course involved and the three partners in crime should really be considered as doing a service to humanity. The choux pastry is crispy and the lling as creamy as it shoud be, coming in ve essential avourings. The savoury version is avoured with curry, pepper and cumin.
If good taste is something that is passed on, then once again Pierre Hermé has shown he knows what he is about. The Hellegouarch patisserie on the rue de Vaugirard has landed in the lap of Pierre Hermé. Christian Biecher has concocted a bright and shining space.
After the macaroon, the éclair and the choux pastry, make way for the meringue and its designated temple, the Meringaie. Designed by the Desdoigts & Associates agency, the Meringaie is a place of sharing says the home page of its website, but once inside the Meringaie there is no question of sharing one’s meringue with anyone whatsoever. Whether one like’s it crisp or soft, this is a totally personal indulgence topped with whipped cream and seasonal fruit.
With a past that included being head pastry chef for the Grande Épicerie de Paris, at the Costes groupe and for Hélène Darroze’s restaurants, Benoît Castel has branched out on his own with a pair of bakeries-patisseries (the other is in Menilmontant). The bright, modern boutique on the rue des Vinaigriers was designed by Mur.Mur. and includes a gargantuan marble counter, neon lights and the original painted glass ceiling that has been restored.
The concept behind 60 faubourg Poisson- nière, Christophe Michalak’s cusine masterclass school, has evolved: not only an extra classroom has been added but the Take away has turned into a veritable patisserie, resulting in a greater variety of cakes on offer.