Pain de Sucre

Pain de Sucre Restaurant Review:

At this Marais district pâtisserie, co-owners Didier Mathray and Nathalie Robert take tradition and turn it on its head, while still retaining much of the classic technique that makes French pastries so remarkable in the first place. Typically round tarts might be square, marshmallows may appear in as many colors as macarons and a dome-shaped baba au rhum arrives with a miniature plastic dropper (kind of a harmless hypodermic syringe, of sorts) from which five-10 milliliters of extra rum can be “shot” into the pastry. The napoleon is among the best in the city, and in addition to many sweet flavors, you’ll also discover savory éclairs stuffed with goat cheese or shellfish mousse. And if you can wrest your eyes from the confections for a moment, be sure to look up, as the ornate, masterfully restored ceiling in this shop represents another type of Parisian magic. The fresh-baked viennoiseries and bread are also worth checking out at Pain de Sucre.