Stohrer

The food at Pâtisserie Stohrer represents the pinnacle of French pastry-making tradition, with recipes and techniques that have been refined over nearly three centuries. At the foundation of the shop's reputation is the baba au rhum, the rum-soaked yeast cake that Nicolas Stohrer created when he was pastry chef to King Louis XV. This iconic dessert remains one of the pâtisserie's most sought-after items, available in individual portions for immediate enjoyment or preserved in elegant jars that make perfect gifts. The baba exemplifies Stohrer's approach: respect for tradition combined with impeccable execution and the finest ingredients. Beyond the famous baba, Stohrer's repertoire encompasses the full range of French pâtisserie classics, each prepared with the same attention to detail and quality. The tarte chiboust showcases the shop's mastery of puff pastry, with its caramelized layers providing a crisp contrast to the smooth pastry cream and light meringue topping. The puits d'amour, delicate shells of puff pastry filled with caramelized cream, demonstrate the precision required for traditional French pastries. The religieuse à l'ancienne, with its perfectly piped choux pastry and glossy chocolate glaze, represents the artistry that has made French pâtisserie renowned worldwide. The selection extends to beloved classics that appear in every great French pâtisserie but are elevated here by superior craftsmanship. The forêt noire features layers of chocolate génoise soaked in kirsch, filled with whipped cream and cherries, and decorated with chocolate shavings and more cherries. The Paris-Brest, a ring of choux pastry filled with praline cream and topped with sliced almonds, offers a perfect balance of textures and flavors. The tarte au citron presents a buttery pâte sucrée shell filled with tangy lemon cream and topped with Italian meringue, while the Saint-Honoré combines puff pastry, choux pastry, and pastry cream in a construction that requires both technical skill and artistic vision. Stohrer's tarte grand-mère, a specialty of the house, offers a comforting taste of traditional French home baking, while the millefeuille demonstrates the shop's ability to execute one of pâtisserie's most technically demanding creations. The flan, with its creamy custard filling and caramelized top, provides a simpler but no less satisfying option. The fraisier, when strawberries are in season, showcases the shop's commitment to using fresh, quality ingredients, with layers of génoise, mousseline cream, and fresh strawberries creating a dessert that tastes as beautiful as it looks. The pâtisserie also offers a range of smaller pastries and confections, including macarons in various flavors, éclairs with different fillings and glazes, and traditional French confiserie. Savory options are available as well, making Stohrer a destination for any time of day. The shop's gaufres (waffles) provide a lighter option, while various viennoiseries ensure that morning visitors can enjoy fresh croissants and pain au chocolat alongside the more elaborate pastries. All items are prepared fresh daily on the premises, using traditional methods and recipes that have been passed down through generations of pastry chefs. The commitment to quality extends to every aspect of production, from the selection of butter and chocolate to the precise timing of baking and assembly. This dedication to craftsmanship ensures that each pastry that leaves Stohrer's kitchen meets the exacting standards that have sustained the shop's reputation for nearly three centuries. Whether you're enjoying a simple croissant or an elaborate gâteau de voyage, you're tasting the result of centuries of refinement in the art of French pâtisserie.