The Best Pastry Shops and Bakeries in Montmartre

We climb rue Lepic, push open the door of a bakery, and the smell of melted butter stops us in our tracks. That’s Montmartre: shining shop windows, hands that have been kneading since 5am, chocolate eclairs laid out on white paper. Between the historic addresses and the new talents, the neighborhood hides pastry shops you won’t find anywhere else.

Here’s our selection, unfiltered, tested one Sunday morning then one Wednesday afternoon. Some are worth the detour, others deserve the queue.

Why Montmartre attracts the best pastry artisans

The neighborhood has never lost its village soul. Artisans set up shop here because 18th-arrondissement residents buy their bread every day, because tourists are looking for authentic Paris, and because competition pushes toward excellence. A mediocre pastry shop doesn’t last six months on rue des Abbesses.

Rents remain high, but less outrageous than on the Champs-Élysées. The result: you’ll find young pastry chefs fresh out of Ferrandi, MOF (Meilleurs Ouvriers de France, France’s top craftsmen award) who left the palace hotels, and a few family dynasties that have run their shop for three generations. This diversity creates a genuine map of flavors.

Another advantage of the area: the proximity of the coffee shops and restaurants in the neighborhood. Several pastry shops supply the tables nearby, and some chefs come here to source their desserts.

The historic addresses that need no introduction

Some establishments are part of Montmartre’s heritage. They’ve survived the decades, sometimes changed owners, but kept their know-how. People come here as much for the taste as for the ritual.

Boulangerie Grenier à Pain

Established since 1920, this bakery on rue des Abbesses has won the prize for best baguette in Paris several times. Their sourdough bread ferments slowly, their croissant crackles with every bite, and their custard tart sells by the hundreds every Saturday. No frills, just well-made classics.

The line spills onto the sidewalk on weekends. Regulars order their brioche the day before to be sure of getting a slice. The staff know first names, ask how you’re doing, remember your preferences.

Maison Arnaud Delmontel

Arnaud Delmontel is the pastry chef who revolutionized the saint-honoré, making it less sweet, lighter. His shop on rue Damrémont attracts connoisseurs: citrus tartlets, reinterpreted opera cakes, generously soaked rum babas.

The style remains classic Parisian, but with a contemporary touch in the flavor pairings. His pistachio Paris-Brest is a reference, and his Madagascar vanilla mille-feuille alone justifies the trip.

The new gems spotted around the neighborhood

Montmartre is also seeing young talents emerge. They bring a fresh perspective to French pastry-making without abandoning the fundamentals. Often trained at renowned establishments, they set up shop to share their vision.

Pâtisserie Joséphine on rue Custine opened two years ago. The head pastry chef, who worked at Le Bristol, offers reimagined classics: perfectly caramelized tarte Tatin, coffee-cardamom eclair, kouign-amann that’s not too sweet. Portions remain generous, prices fair for the neighborhood.

Le Petrin d’Antan on rue des Trois-Frères offers pastries made with heritage flours (einkorn, buckwheat). Their black cherry Basque cake and slightly vanilla-scented canelé already have a following. The more artisanal, less industrial approach appeals to those looking for flavor rather than gloss.

These new addresses don’t play the card of ostentatious luxury. They focus on the product, transparency (ingredient lists on display), and simple hospitality. Exactly what neighborhood residents are looking for.

Sweet specialties you shouldn’t miss

Every Montmartre pastry shop has its signature. Some recipes are passed down through generations, others come from intuition, from a successful experiment. Here are the ones we’d recommend without hesitation.

• The Paris-Brest: this bicycle-wheel-shaped cake, invented in 1910, finds its finest versions here. Praline mousseline cream, crisp choux pastry, roasted hazelnut pieces.
• The chocolate eclair: simple in appearance, tricky in reality. The pastry must be light, the chocolate pastry cream intense, the glaze shiny but not too thick.
• The custard tart: old-school version, baked in a tin mold, with a golden crust and a vanilla custard that barely wobbles. Some add orange blossom water, others stick to Bourbon vanilla.
• The seasonal fruit tart: gariguette strawberries in spring, apricots in July, figs in September. Shortcrust pastry, light almond cream, fruit arranged by hand.
• The cream puff: plain, coffee, or salted butter caramel. The choux pastry must remain hollow inside, filled at the last moment to prevent it from softening.

Individual desserts have replaced large celebration cakes in many shop windows. More practical to take away, easier to enjoy on a terrace or in a park.

Pastries: the ultimate breakfast test

The croissant is the gold standard of a bakery. There’s no faking it. Either the dough is hand-laminated, the butter good quality, the baking well controlled, or it’s a failure.

In Montmartre, several addresses stand out from the rest. Their croissant is crisp on the outside, melts on the inside, smells of butter without being overpowering. The pain au chocolat (or chocolatine, depending on where you’re from) should contain two bars of dark chocolate, not sweet spread.

The pain aux raisins also deserves attention: generous pastry cream, plump raisins, tightly rolled puff pastry. When done right, it becomes addictive.

Some addresses also supply Parisian restaurants and cafés that don’t make their own pastries. A sign of trust when you see the same croissants in a shop window and on a brunch table.

Seasonal pastries and limited-edition creations

The best artisans adapt their menu to the seasons. No point looking for a strawberry tart in November or a Paris-Brest in the middle of August. This approach guarantees products at their peak flavor.

Spring: stewed rhubarb, gariguette strawberries, edible flowers (violet, elderflower). Summer: roasted apricots, vineyard peaches, raspberries. Fall: fresh figs, poached pears, chestnuts. Winter: citrus fruits (Corsican clementines, Menton lemons), baked apples, caramelized dried fruits.

Some pastry shops also offer limited creations: a cake inspired by a trip, a collaboration with a local producer, a variation built around a rare ingredient (Tahitian vanilla, Ethiopian coffee, homemade praline).

Family recipes are also making a strong comeback. Grandma’s yogurt cake, lemon-poppy seed pound cake, molten chocolate cake: classics brought up to date, unpretentious, simply good.

How to spot an artisanal pastry shop

With so many shops around, it’s hard to tell an artisan from a reseller. A few clues never lie. A workshop visible from the shop: if you can see the pastry chefs at work, that’s a good sign. Displayed production hours: a real bakery bakes early in the morning and again in the late afternoon.

The ingredient list: an eclair should contain milk, eggs, flour, sugar, butter, chocolate, vanilla. If the list runs past fifteen lines with E-codes and stabilizers, walk away. The look of the pastries: small irregularities, shades of color, traces of human handiwork.

Price matters too, of course. An artisanal pure-butter croissant costs between 1.30 and 1.80 euros. Below that, they’re probably using margarine or frozen dough. Above that, you’re paying for location or brand image.

• Check whether the bakehouse is visible or if flour bags are lying around in the back
• Smell the air as you push open the door: warm butter, vanilla, caramel, or nothing at all
• Watch the staff: a genuine artisan often has traces of flour, powdered sugar on their hands
• Ask about the origin of the eggs, butter, flour: artisans know their suppliers
• Check the hours: if everything is available all day without ever running out, that’s suspicious

Takeaway or enjoy on the spot

Montmartre offers two experiences. Take your pastries away and settle down at Square Louise-Michel facing Sacré-Coeur, or enjoy them on the spot at one of the rare addresses with a tea room.

Some bakeries set up a few tables at the back of the shop. You can have a coffee there, share a slice of tart, watch customers come and go. The atmosphere stays simple, sometimes noisy, but genuine.

Others offer a proper dedicated space, with porcelain dishware, loose-leaf teas, thick hot chocolate. The price goes up, and so does the experience. People come here to slow down, read, chat without watching the clock.

For those taking pastries to go, remember to ask for a sturdy box if you’re buying several slices. Fragile pastries (mille-feuille, tartlets, eclairs) don’t hold up well in a paper bag tilting around on the metro.

Tourist traps to avoid

Not all shops in Montmartre are equal. Some ride on the location without worrying about quality. Spotting the ones to avoid takes a bit of observation.

Shop windows that are too crowded, with dozens of items: it’s hard to do everything well. Prices displayed in large print on the storefront, often alongside multilingual flags. Pastries wrapped individually in plastic: a sign of industrial production.

Online reviews help, but aren’t enough on their own. Some shops buy positive comments, others receive unfair attacks. Trust your instinct: a lively bakery, with activity, regulars greeting the staff, is already a good sign.

Safe bets for gift-giving

Giving Parisian pastries as a gift is always well received. Whether for a dinner with friends, a birthday, or a thank-you gift, Montmartre offers elegant options.

Boxed macarons: classic, easy to transport, keep for a few days in the fridge. Individual tartlets: more original, best enjoyed the same day. Brioches or kouglofs: perfect for a group brunch, can be reheated in the oven.

Some addresses also offer personalized gift boxes: an assortment of petits fours, dry biscuits in a metal tin, artisanal fruit pastes. Ideal when you don’t know the recipient’s exact tastes.

• Order the day before for orders of more than six portions
• Mention any dietary restrictions (allergies, gluten-free diet, vegetarian)
• Ask if the packaging is suitable for transport (some pastries don’t hold up well in the heat)
• Bring an insulated bag in summer to keep the cream from softening

Montmartre pastry shops often stand out for their careful packaging: tissue paper, ribbon, a label bearing the shop’s name. A detail that makes all the difference when giving a gift.

Frequently asked questions

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“text”: “Grenier à Pain on rue des Abbesses and Arnaud Delmontel on rue Damrémont regularly come out on top. Their croissants, hand-laminated with quality butter, are crisp on the outside and stay soft inside. Come before 10am to get them warm.”
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“text”: “A few addresses offer gluten-free options, but availability remains limited. It’s best to call the day before to check availability. Some pastry shops accept special orders if you give 48 hours’ notice.”
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“name”: “Are Montmartre pastries more expensive than elsewhere in Paris?”,
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“text”: “Prices stay within the Parisian average for artisanal addresses. A croissant costs between 1.30 and 1.80 euros, a slice of tart between 4 and 6 euros. Tourist-oriented shops on Place du Tertre charge higher prices without any guarantee of quality.”
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“name”: “Can you order birthday cakes from these bakeries?”,
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“text”: “Yes, most artisanal pastry shops accept orders for special occasions. Allow 3 to 5 days depending on size and complexity. Specify the number of portions, preferred flavors (chocolate, fruit, cream), and any allergies.”
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“text”: “There’s no specialty exclusive to the neighborhood, but certain Parisian classics particularly shine here: the Paris-Brest, the custard tart, the coffee eclair. Several pastry chefs also reinvent the rum baba with artisanal spirits or homemade syrups.”
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