Pastries
PastriesPedone
1st Arr.
Since 1959, this Puglian family has been churning gelato the old way: slowly, with minimal air, using Sicilian pistachios and Piedmont hazelnuts. Watch them bake cones fresh while you decide between a classic scoop or a warm brioche stuffed with pistachio and chocolate.
Italian heritage
Artisanal gelato
Palais-Royal
Made in-house
Tips
š"coup de foudre" for the strawberry flavor (Papilles et Pupilles)
ā"the tiramisu really did taste like tiramisu it was shocking"
š„try the warm brioche al gelato with pistachio
Pedone
1st Arr.Open
PastriesPastriesSince 1959, this Puglian family has been churning gelato the old way: slowly, with minimal air, using Sicilian pistachios and Piedmont hazelnuts. Watch them bake cones fresh while you decide between a classic scoop or a warm brioche stuffed with pistachio and chocolate.
Italian heritage
Artisanal gelato
Palais-Royal
Made in-house
Tips
š"coup de foudre" for the strawberry flavor (Papilles et Pupilles)
ā"the tiramisu really did taste like tiramisu it was shocking"
š„try the warm brioche al gelato with pistachio
Google
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