The secret behind why Parisian pastries are so irresistible

In celebration of Bastille Day, let's take a moment to honor one of France's most iconic gifts to the world – its pastries.

A trip to France wouldn’t be complete without indulging in its pastries. Picture this: macarons, éclairs, and opera cakes all day, every day. French pastry chefs are often regarded as the finest in the world, having perfected their craft and spread their skills globally for centuries.

When you’re in Paris, you’ll find no shortage of pastry shops, some of which are among the oldest in the world.

What makes all those croissants, tarts, soufflés, and crème brûlées so heavenly? Pastry chef Nina Metayer believes it's all about a deep dedication to the art of pastry-making.

“Every pastry chef I know is completely devoted to their craft,” Metayer shared.

Metayer counts herself among these passionate professionals.

She began her journey with baking at a young age, making treats to delight her family, and savoring the raw dough and batter along the way.

As she grew older, Metayer initially trained in breadmaking before transitioning to pastry. She honed her skills in prestigious kitchens, including Hotel Raphael and Le Grand Restaurant. In 2016, she was named Pastry Chef of the Year by “Le Chef” magazine and also secured third place in the French TV competition “Qui sera le meilleur pâtissier?” (Who’s the best pastry chef?).

Metayer prefers to create desserts that are light and fresh, focusing on seasonal ingredients. After a stint at Café Pouchkine, she is now pursuing personal projects.

If you’re fortunate enough to visit Paris, Metayer has some tips on how to choose the best pastry shops from the many available. According to her, most shops specialize in either quality bread or fine pastries, but seldom both. To get the best of each, visit one shop for bread and another for croissants, as perfecting both techniques simultaneously is rare.

She also emphasizes the importance of paying attention to details. For instance, a smooth, glossy chocolate finish is a clear sign that the pastry will not only look great but taste equally exquisite.

“It’s a clear indication they made it with care and passion,” Metayer explained.

Metayer’s top pastry recommendations in Paris include:

La Pâtisserie Cyril Lignac – Don’t miss the baba, a soft brioche soaked in syrup and topped with chantilly cream. Located in the 16th Arrondissement.

Jacques Genin – This renowned chocolaterie offers caramels that dissolve beautifully on the palate. Located in the 3rd Arrondissement.

Gateaux d’Émotions Philippe Conticini – A must-try is the Chouquette Pistache, a delightful pistachio-flavored cream puff. Situated in the 7th Arrondissement.