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Hello! I'm Outgoing.I help make life more interesting.
Pastries
PastriesPain de Sucre
Le Marais
Pain de Sucre turns pastries into edible experiments: think coriander cakes, yuzu tarts, and a tonka bean Christmas log that tastes like winter in Paris. Pastry chefs Nathalie Robert and Didier Mathray have been dazzling the Marais since 2004 with creations that balance technical precision and playful imagination.
Award-winning patisserie
Bold flavor combinations
Artisanal craftsmanship
Chef-owned boutique
Tips
đ°"Michelin-starred food in pastry form"
đ„"could very well be the best pastry I've had in Paris"
đorder the BĂ»che Tonka for holiday tables
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Pain de Sucre
Le MaraisOpen
PastriesPastriesPain de Sucre turns pastries into edible experiments: think coriander cakes, yuzu tarts, and a tonka bean Christmas log that tastes like winter in Paris. Pastry chefs Nathalie Robert and Didier Mathray have been dazzling the Marais since 2004 with creations that balance technical precision and playful imagination.
Award-winning patisserie
Bold flavor combinations
Artisanal craftsmanship
Chef-owned boutique
Tips
đ°"Michelin-starred food in pastry form"
đ„"could very well be the best pastry I've had in Paris"
đorder the BĂ»che Tonka for holiday tables
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