Try This Gluten-Free Pastry Shop In Paris: Maison Plume Pâtisserie

The sweetest moments in life are meant to be shared. Without restrictions. With loved ones.

Years ago, it would’ve been a complete travesty to be gluten-free in Paris. For travelers that needed to avoid gluten or sugar, to truly indulge local cuisine in one of the world’s most delicious cities would certainly have been out of the question.

Fortunately, for a city famously stubborn about its good old ways, its baking industry has adapted to the changing times of dietary needs. Today, the land of baguette, pain au chocolat, and countless luscious desserts has expanded to gluten-free, sugar-free, vegan-friendly bakeries that also cater to keto diets and diabetics. One sweet spot that does just that is tucked in the charming alley of Rue Charlot: Maison Plume.

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Its charismatic owner, Tara Pidoux, grew up with food restrictions hence realized her dream of opening a democratic pastry shop right in the heart of Le Marais – Paris’ ultra hip district – one that could help families celebrate special occasions and daily bites without feeling sick. After all, the sweetest moments in life are meant to be shared. Without restrictions. With loved ones.

Gluten Free Pastry Shop Paris — Maison Plume. PHOTO WENDY HUNG

Tell us a little bit about how the idea of Maison Plume came to be.

TP: I’m from a family where my parents eat organic. Since I was a little kid, we were pretty cautious about that but still loved food. Also, because I’m gluten intolerant and lactose intolerant, I was familiar with these kinds of food restrictions. I knew I was not the only one.

What were your symptoms if you consumed gluten?

TP: I would say, since the 90s, my family was quite conscious about being gluten-free. Personally, whenever I eat bread, for example, I get asthma, a stomach ache, the feeling of a bruise the next day, and I feel more tired. I’m not celiac but gluten intolerant.

How did this business come to life?

TP: I had the idea in 2012, so I did all my studies and my work experiences in order to be able to open this place. I studied at a pastry school, Ferrandi, and then I got a master’s in entrepreneurship. So, all those years allowed me to test some recipes in my kitchen, but just for my friends and me. Also, I was able to build my business plans and things like that.

When I started to look for locations, it took me four months to find this one. It’s always a bit difficult to find a good location, but when I found this place on Rue Charlot in the 3rd arrondissement, I was very happy about that.

What are some of the challenges of starting a business in Paris?

TP: My family is from Paris, so I knew I wanted to have them around. I was wondering if I should open the first one in Lyon, where I studied. I thought in Paris, there would be more demand for this kind of pastry.

How do you make your patisserie different from other gluten-free shops?

TP: Ours is 100% gluten-free with a low glycemic index. So, everything here is sugar-free, which works for diabetic people as well. That’s the big difference because it’s not only gluten-free flours, we also use flours that won’t spike your blood sugar. We have many other pastries for keto diet, too.

Once, there was an Italian woman who cried because she told me that it had been four years since she had eaten a gluten-free pastry, and how happy she was to eat one again.

I told myself: I opened for a reason.

How do you make gluten-free pastries while keeping French flavors and traditions?

TP: There were a lot of tests to respect the chemistry of pastries and a lot of R&D to mix the flours because the gluten really helps the pastries to grow.

What is your best selling pastry?

TP: It depends on the season, but I would say the lemon meringue, which we have all year long and is our specialty. During summer, the strawberry one – le fraisier.

What is the story behind the name: Maison Plume?

TP: Plume means feather in French, so it’s for the lightness of the pastries because they’re all sugar-free and gluten-free. And, for the comfort of all the chairs here.

What is the experience that you want to give to the customers when they come into Maison Plume?

TP: I want them to be able to find the pastry that suits them. Even though our pastries don’t have sugar, they are still sweet. So, you are able to taste more of the ingredients, and you feel lighter after that. A lot of people have told me that even if they’re not dessert people, they still love our pastries because they don’t feel heavy afterwards.

What is the greatest sense of fulfillment or joy that you have from this project?

TP: I would say, being able to help some people that don’t really manage to bake them at home. For example, the parents of a young girl told me that it’s so frustrating she can’t eat the same pastries as her friends. But her mother visits often to buy cookies for her daughter to feel included, and I think that’s lovely.

Interview transcribed by Natalia Guerra.