Housed in a historic building dating back to 1875 with antique décor and an intricately painted glass ceiling, Du Pain et des Idées started as the passion project of international award-winning baker, Christophe Vasseur. You can taste Vassuer’s dedication and love for his craft in every bite of his Pain des Amis (friendship bread), wood-fired loaves handcrafted with heritage grains. The shop is also known for its Escargot Chocolat Pistache, swirls of airy dough filled with pistachio cream and bits of chocolate (don’t worry – the escargot part of the name comes from the shape, rather than the ingredients). No matter what you decide to try, you won’t be disappointed here.

Winner of the World’s Best Pastry Chef award in 2017, it’s no wonder the croissants at Cédric Grolet Opéra are regarded as some of the best in Paris. Everything here looks like a verifiable work of art, especially the flower-themed (and often fruit-filled) pastries. Book a reservation for the tearoom upstairs for a full breakfast or lunch experience. Be sure, however, to take careful note of the baking schedule to ensure the treats you want will be available when you go.

The ultra-trendy BO&MIE has taken Paris by storm since its inception in 2017. Here, ingredient quality is highly favored, but your wallet won’t suffer for it. Breads are made with homemade leaven during a 24-hour fermentation period, closely following the first traditional breadmaking process. Uncommon in Paris, this boulangerie offers plenty of seating, inside and out. BO&MIE is mainly known for creative bakes, with an everchanging menu that follows the seasons. If you can only get one thing, the chocolate praline croissant is never a bad idea.

This historic boulangerie has stayed in the family since its opening in 1932. All breads, cookies, and pastries are authentically made by hand, using a large wood-fired oven and a slow sourdough fermentation process. Poilâne believes in quality over quantity, a fact that becomes quite evident as soon as you take your first bite of their highly coveted sourdough loaf.

Farine & O, meaning flour and water, is an artisanal bakery serving bread and pastries made with expert craftsmanship. The chocolate and lemon “fingers” are mini baguette-like breads perfect for on-the-go snacking, and you should definitely try the Pain d’Antoine, pain au chocolat with candied orange – a citrus twist on a classic favorite. Owner Olivier Magne teaches traditional breadmaking at the National Institute of Bakeries and Patisseries, a testament to his sheer knowledge and talent in the bakery.

Located nearby the Sacré Coeur, Pain Pain is run by the man who won Best Baguette in Paris in 2012, Sébastien Mauvieux. The boulangerie’s bright blue façade makes it stand out on the street, luring passerby in for crusty breads and flaky pastries housed in chic packaging. Mauvieux has put much emphasis on all ingredients used coming from specially selected producers, so you know the end product is of the utmost quality.

Voted Best Bakery in France in 2016, Boulangerie Utopie boasts unique and inventive recipes, featuring creative new specials every weekend. Since boulangeries and patisseries are often separate stores, first-rate bread and pastries don’t always exist under the same roof.

The art of breadmaking has become somewhat industrialized in Paris, but the bread-loving duo who run the shop have dedicated themselves to keeping the process natural and homemade. Prepare for a line out the door, but one bite of a sourdough croissant is well worth the wait. From charcoal baguettes to caramelized rice-encrusted green tea loaves, there’s something for everyone at Boulangerie Utopie.

Check out this contemporary hipster hotspot featuring industrial brick walls and an open kitchen starring world-class bakers and their edible masterpieces. Everything on offer is made with organic flours, natural yeast, and locally sourced ingredients. Here, you can get lattes, as well as specialty sandwiches on homemade baguettes and focaccia. Signature bakes include cruffins, a delightful cross between croissant and muffin, and the bâtard loaf, made with 3 different whole grain flours. Don’t miss the babka, a delectably soft and sweet braided chocolate brioche recipe passed down from the co-founder’s own grandmother.

Sustainability is important at Boulangerie Chambelland, undoubtedly one of the most popular gluten-free bakeries in Paris. Leave your preconceived notions of gluten free baking at the door, because one bite of the focaccia here will change your mind forever. The owners run their own mill to eliminate the possibility of cross contamination, and you can even buy various types of flour made at the mill for your own baking ventures. Sit on the terrace outside and enjoy sweet treats along with your bread, such as the highly acclaimed éclairs and pound cakes on offer.

Opened in 2018 by highly esteemed chef Edward Delling-Williams, Le Petit Grain is known for being low waste and using only natural leavenings in their breads. Organic flour and mineral water sourced from a local spring are the main ingredients in all offerings here, from the buttery sourdough croissants to the warm, icing-topped cinnamon rolls. Le Petit Grain doesn’t use any plastic, and saves bread scraps to make kvass, a rye-based beverage popular in Eastern Europe – a truly innovative boulangerie indeed.