I don’t mean to boast, but I chose my neighborhood well. At the one end of rue Montorgueil, you have Deliziefollie. At the other, Eric Kayser. And in between, it’s a sheer embarrassment of riches.
Let’s start with Deliziefollie (7 rue Montorgueil), the Italian gelateria. They have dozens of decadent flavors to ogle, from the savory (hazelnut) to the spicy (cinnamon); from fruity (mango) to boozy (rum raisin) to just plain sweet (strawberries and cream). And if a frozen dessert on an autumn day doesn’t cut it, you can get a piping hot Nutella crepe from their stand out front.
Just a couple doors up, Charles Chocolatier (15 rue Montorgueil) is a heavenly oasis of artisinal treats. The long-standing chocolate shop (since 1910) offers lovely dark chocolate bonbons and tablettes, plus killer hot cocoa.
Does Stohrer (51 rue Montorgueil) have the best chocolate éclair in the city? Despite the obscene number of times I’ve been in this gorgeous little patisserie—a historic gem, founded in 1730 by King Louis XV’s pastry chef, Nicolas Stohrer—I still haven’t tried one. Although Stohrer has received city’s best honors from Le Figaro, I can’t seem to get beyond the puits d’amour, tartelette aux figues or Neptune cake, which is like a giant Rocher chocolate.
I know Paul (63 rue Montorgueil) is a chain, and I can be a world-class snob when it comes to chains. But besides their heavenly baguettes, Paul makes a perfect pit-stop for pain au chocolat, tartes aux citrons and those pepito loafs that are chock full of chocolate chips and sweet pastry cream.
My love for dried pineapple is no secret. Nor should it be a surprise that A la Mere de Famille (82 rue Montorgueil) is my supplier. Beyond their luscious bins of dried fruit is a cute little store filled with caramels, marzipan, lollis, marshmallows and chocolates.
My incredibly rich mocha birthday cake this year came from Maison Collett (100 rue Montorgueil) so I have a soft spot for this patisserie.
Despite having all these delicious options, I will often walk by them to get to Eric Kayser. Another master breadmaker, Kayser also knows his sweets. With goodies like the chocolaty Opera cake, beautiful raspberry pistachio cake, and strawberry bressane—a round, flat pastry topped with cream, sugar and berries, from the Bresse area of the Rhône-Alpes—wouldn’t you?