Have you gone yet to La patisserie des rêves? It’s a new pastry concept at Rue du Bac in Paris near Le Bon Marché. I heard about it from my friend Kate.
“Gaelle, there’s a new pastry in Paris you need to go. It’s la patisserie des rêves at Rue du Bac. Those are your dream pastries”
“Have you gone once Kate?”
“Not yet. I will. Sooner than later”.
“How do you know it’s the best”
“Because it’s La Patisserie des Rêves. You should go Gaelle”
I had done. Before Kate did.
I loved the place. Actually, I walked around a couple of times over the days before. It was in December. I just came back to Paris. I noticed this concept bakery with its carrousel of what looked all my dream delicacies under glass bells, sitting at the center of the lobby amid unusual colors for such a place: clear glass, metallic grey and pop green, orange and pink. I wanted to come in. Yet I was around outside of opening hours only.
The carrousel idea is brilliant. Rather than get in line to query my food , I get a wide view of what’s proposed. Usually, I need to move disturb everyone around to look down the shelves and make my choice. At not less than €4 the smallest delicacy, you bet I disturb folks to see what I’ll eat

Unfortunately, the deco and the carousel were the biggest stars of that gourmet trip. Sure! pastries were beauty. But not the palate’s explosion I was expecting. You get here an accurate choice of France’s best traditional pastries. Revisited. I didn’t fancy this revisitation. I am not saying it was not good. I am saying it was not what I expected. That shouldn’t keep you from tasting. Some pics to get you thru.

Tarte tatin is my ultimate delicacy. I would walk miles to get one. This one was yummy, but not over the top. For myself, the dough is just there to carry the true star of tatin tart: the fruits. I like the dough as a pate brisée. Here it’s a sweet pate sablée that merely hides the taste of the fruits.

Chocolate and coffee éclairs. It means storm … Why this name? I don’t know.  It’s made of pate à choux filled with chocolate or coffee crème patissière. I don’t like crème patissière.

An apple tart. I didn’t try this one since I had my tatin.

Paris Brest is a cake with a cream in between both slices. I don’t like cream. And I never ate a Paris-Brest.

Funny shape. It looks big on this pic. It’s a normal sized pastry. It’s a regular pâte feuilletée. I don’t know whether it’s stuffed with cream or jam.

Kouignaman is a specialty from Bretagne. It’s butter, butter, butter and butter. My sister in law would swim miles to get one. Not for me thanks. The day I eat that, I’d count the calories I’d swallow with every bite.

Galette des rois. Outside it’s a pâte feuilletée. Inside it’s filled with an almond and butter based dough. It’s a french tradition we eat by early January. Love that. Yeah I know. It’s butter butter butter & butter. Just like the kouignaman is. I can’t help but indulge it only once a year in January, and wait for next January to get one more.

Classic chocolate cake

Pretty pink picks to held the pastries in place within the box.

Hey, Wait! You might also like

• Pierre Herme, chef patissier
• Nowness’ fantastic food contest
• Happa Teï’s Japanese cuisine

Author: Gaelle