Hélène Marchand
Cheffe pâtissière
Since 1987
Three generations, one oven.
Hélène's grandmother opened the doors on Rue de Buci in 1987. The oven, the recipes and the 4 a.m. starts haven't changed since.
The atelier, 05:30
04:00Ovens on
06:45First bake
07:30Doors open
Our craft
Three days for one croissant.
Nothing is frozen and nothing is rushed. Every croissant takes 72 hours from first fold to the counter — that's where the shatter comes from.
Day1
Détrempe & rest
Flour from the Beauce, milk and levain mixed and rested overnight at 4°C.
Day2
Lamination
Normandy AOP butter folded in by hand — three turns, 81 delicate layers.
Day3
Shape, proof, bake
Proofed for four hours, glazed twice, baked until deep amber.
1987Doors opened
72 hPer croissant
14Bakers & pâtissiers
0Freezers in the kitchen
The team
Hands in the flour
Julien Roy
Head baker
Camille Durand
Salon de thé
Léo Martin
Viennoiserie
Reviews
Worth crossing Paris for
★★★★★
“Shattering, buttery, impossibly light. Quite simply the best croissant in the city.”
Le FigaroGuide des Pâtisseries 2026
★★★★★
“The fraisier is a work of art. We order one for every birthday now.”
Camille D.Google review
★★★★★
“Le Goûter in the garden room was the highlight of our Paris trip.”
Sofia & BenTripAdvisor