Artisan patisserie since 1924
Buttery viennoiseries, signature macarons and hand-crafted cakes, made fresh every morning in Paris.
Every morning, we turn butter, flour and time into small moments of happiness.
A family house where pastry is treated as a craft: slow, precise and generous.
02 — Craft
Four steps, repeated every day for a century.
Stone-milled flours, kneaded slowly to develop their full aroma.
AOP butter folded into 27 layers for airy, crisp viennoiserie.
In a deck oven, watched to the minute for the perfect golden colour.
Each piece is finished by hand, just before it reaches your plate.
03 — Signatures
The great classic
A crown of choux pastry filled with a creamy hazelnut praline, made from Piedmont hazelnuts roasted in-house. Our recipe hasn't changed since 1936.
The taste of summer
Light sponge, Madagascar vanilla mousseline cream and Mara des Bois strawberries picked near Paris. Available May to July only.
04 — Story
Founded by Henri Laurent in 1924, La Petite Patisserie is still family-run. We work with stone-milled flours, AOP Charentes butter and single-origin chocolate. The pace is slow, the oven is hot, and the viennoiserie is properly crisp.
05 — Gallery
06 — Reviews
The best Paris-Brest on the Right Bank, no hesitation. It feels like stepping back into 1936.
A rare address. The viennoiseries are perfectly laminated and the welcome is always warm.
I order all my birthday cakes here. The quality has been consistent for ten years. Bravo.
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