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La Maison Stohrer is credited as the oldest pâtisserie in Paris. [1] [2] It was founded in 1730 by Nicolas Stohrer. [1]Stohrer worked as pastry chef to Stanisław Leszczyński, King of Poland and Grand Duke of Lithuania. [1]
Jules Gouffé (French pronunciation: [ʒyl ɡufe]; 1807 – 28 February 1877) was a French chef and pâtissier. He was nicknamed l'apôtre de la cuisine décorative (French: The apostle of decorative cuisine). [1]
Rated 17/20 by Gault Millau, and 1 Michelin star for his work at Petrossian restaurant in 2002 (Paris) Coached the French world pastry champion team in 2003; Honorary member of the French national cooking academy in May 2003; Knight of the Ordre National du Mérite in June 2004; Named Best Paris-Brest in Paris by Le Figaro in 2010
Mille-feuille – French pastry; Nonnette (dessert) – French gingerbread cake; Pain au chocolat – Viennoiserie sweet roll (also called Chocolatine in the South part of France) Pain aux raisins – French pastry; Palmier – French pastry; Paris–Brest – Pastry; Petit four – French confection; Puits d'amour – French pastry filled with ...
In 1993, Groupe Holder took over Ladurée. [7] The Holder family also owns the PAUL bakery chain in France. Following the takeover, the company began an expansion drive to turn Ladurée from the single rue Royale bakery into a chain, setting up pastry shops and tea rooms on the Champs-Élysées and in Le Printemps Haussmann in 1997, followed by Ladurée Bonaparte in 2002.
Parisian pastry chef Pierre Desfontaines invented the modern-day macaron in 1930. The first modern macaron is similar to today’s macaron. The original macaron was two shells made of almond flour.
History [ edit ] The pastry, round, i.e. wheel-shaped, was created in 1910 by Louis Durand, pâtissier of Maisons-Laffitte , at the request of Pierre Giffard , to commemorate the 1,200 km (750 mi) Paris–Brest–Paris bicycle race he had initiated in 1891. [ 1 ]
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