The short version: Parisian pâtisserie is a world of its own. Know the difference between viennoiserie (croissants, pains au chocolat) and pâtisserie (the jewel-like cakes), and the classics to try: the macaron, the éclair, the Paris-Brest, the tarte au citron, the mille-feuille and the flan. Buy from a dedicated pâtissier, and consider a class.
At a glance
| Sweet | What it is |
|---|---|
| Croissant | Laminated (layered) butter pastry — viennoiserie, not pâtisserie |
| Macaron | Two meringue shells with a ganache or buttercream filling |
| Éclair | Choux pastry filled with cream, glazed on top |
| Paris-Brest | A choux ring filled with praline cream |
| Mille-feuille | “Thousand leaves” — puff pastry layered with cream |
Viennoiserie vs pâtisserie
Two words worth knowing. Viennoiserie is the buttery, laminated bakery — croissants, pains au chocolat, chaussons aux pommes — bought from a boulangerie for breakfast. Pâtisserie is the fine cakes and tarts, the jewel-box windows of a dedicated pâtissier. The distinction matters: for the best of each, go to a specialist, and for a baguette or croissant seek out a boulangerie that mills a fuss over its bread.
The classics to try
Work through the icons: the macaron (the Ladurée/Pierre Hermé kind, not the coconut macaroon); the éclair and the religieuse (both choux); the Paris-Brest, a praline-cream choux ring invented for a bike race; the tarte au citron and tarte Tatin; the mille-feuille; and the humble, wonderful flan pâtissier. Taste them on a Paris food tour, or learn to make macarons and croissants yourself in a Paris pastry class.
Frequently asked questions
What is the difference between viennoiserie and pâtisserie?
Viennoiserie is the laminated butter bakery — croissants, pains au chocolat — usually from a boulangerie; pâtisserie is the fine cakes and tarts, like macarons, éclairs and mille-feuille, from a dedicated pâtissier.
What pastries should I try in Paris?
The croissant and pain au chocolat, the macaron, the éclair, the Paris-Brest, the tarte au citron and tarte Tatin, the mille-feuille, and the flan pâtissier.
Can you take a pastry class in Paris?
Yes — macaron and croissant classes are among the city’s most popular, teaching the techniques hands-on with a pastry chef; you box up what you make.
Taste the pâtisserie
Book a Paris pastry class or a food tour, read what to eat in Paris, and plan from the France hub.
