There’s a good chance you’ve seen Cédric Grolet’s floral, fruity masterpieces on Instagram, with the pastry chef amassing quite the cult social following (8 million followers, and counting). The fandom is echoed at his eponymous pastry salon in Opéra, with pastry-enthusiasts queuing up for hours in the hopes of nabbing one of his famous hyper-real fruit sculptures, which look like lacquered lemons, berries and pears but in fact behold layers of exceptional culinary wizardry (at the store’s opening in 2019, Parisians even camped out overnight, such is the devotion). A master pâtissier and winner of Best Pastry Chef in the World, you can also find his impeccable Gateaux, Paris-Brest and Madelines at Le Meurice. cedric-grolet.com/opera/en/

If Cédric Grolet is the new guard of Paris’ modern pastry scene, then Pierre Hermé is one its founding fathers. A pastry chef extraordinaire who began at age 14, his legendary creations include oblong-shaped Nomade Pastries which are created using -18°C temperatures, Ispahan macaron cookies crafted in his signature rose petal, raspberry and lychee flavour, and of course, his famous macarons, in Madagascan Vanilla, Pistachio Praline and Milk Chocolate and Passionfruit — they’re arguably the best in Paris. pierreherme.com/en/

The crème de la crème of patisseries for the fashion set, this Japanese-French fusion is one of Paris’ best. Japanese pastry chef, Sadaharu Aoki, is famous for using traditional Japanese ingredients and flavours in French-style pastries with impeccable flair and finesse. There’s everything from mille-feuille to macarons, eclairs to tarts, Paris-Brest to choux puffs — even croissants — all flavoured with his signature matcha. sadaharuaoki.com/boutique/paris-en

Founded in 1730, this historic hole-in-the-wall is the oldest patisserie in Paris, once supplying pastries to King Louis XV. Nowadays, the Rum Baba is king, and given it’s considered the birthplace of the syrupy, rum-soaked cake, it’s well-deserving of its culinary cachet. With both classic and modern iterations like the Baba Chantilly and Rum Babas in a Jar, there’s also delectable apricot tarts, éclairs and flans to devour. stohrer.fr

A discreet patisserie in the Marais, don’t let its modest blue door fool you: inside, a cobblestone courtyard leads to a leafy patio and beautiful tea room rich in old world charm. With vintage, mismatched crockery and eclectic turquoise and pink seating, this whimsical patisserie proffers some of the best fruit tarts in the city, alongside sumptuous sablé and elegant gateaux. bontemps.paris

Acclaimed pastry chef Claire Damon is at the helm of this iconic bakery-slash-patisserie in Paris. A sleek lab devoted to all things bread-y and buttery, Damon is dedicated to small, local producers who proffer organic free-range eggs, almonds from Provence, organic French wheat flour, fresh mountain butter and Noirmoutier salt. Along with classics like decadent Gâteau au Chocolat and Tarte Framboises, there’s also innovative takes like Crispy Choux Pastry with Rhubarb Cream and Poached Rhubarb and a modern spin on the traditional Rum Baba. desgateauxetdupain.com

While on top of every tourist’s wish list, Angelina is famous for a reason: it’s still one of the best patisseries in Paris. A legendary tea room from 1903, this Parisian institution is as elegant and classically French as they come. Go for the hot chocolate, stay for the Mont-Blanc: layers of perfect meringue, whipped cream and delicate strands of chestnut cream that were said to resemble the popular bob haircuts when the dessert was first created over 100 years ago. angelina-paris.fr/

Helmed by the former head pastry chef of Le Bristol, Fabrice Le Bourdat, here the pastries and viennoiseries are as venerable as they come — but at wonderfully reasonable prices. Despite its humble facade, expect some of the best mille-feuille, Madeleines and kouign-amann: a caramelised Breton cake made with laminated, layered dough that is worth trekking across town for. @ble_sucre

When a patisserie only specialises in one thing, you know it must be good. Renowned for producing the best cream puffs in Paris, Odette offers choux à la crème en masse, and in multiple flavours: vanilla, chocolate, pistachio, passion, praline and more. In a beautifully charming 17th century edifice in the historic Latin Quarter, pick them up to-go at the cream puffs counter, or, venture upstairs to the marble-chequered, marquetry-walled tea room and enjoy alongside a real hot chocolate or glass of champagne. odette-paris.com/en/

Now with three pastry maisons, the award-winning, highly acclaimed pastry chef produces some of the best in Paris. From seasonal creations like Coconut Tarts and Exotic Fruits (hazelnut biscuit, white chocolate and passionfruit in the form of hyper-real fruit) to his famous XXL Croissant — a supersized take on the French classic — Philippe Conticini both reinvents the wheel while honouring the past masterfully. philippeconticini.fr/

Renowned for his TV shows and cook books, it comes as no surprise that Cyril Lignac’s patisserie is one of the best in Paris. Here you’ll find impeccable French classics like orange blossom cream-filled Tropézienne, hazelnut and vanilla Lemon Tart, soaked and extra syrupy Baba au Rhum, and the Equinoxe, the first signature pastry created by Lignac and Benoît Couvrand: Bourbon vanilla cream, a caramel centre and crisp Speculoos praline. lapatisseriecyrillignac.com/