Travelling Foodista

"To take away: the french toast by pastry chef Claire Damon is a brioche cooked with brûlée cream, crispy and caramelized on the top, smooth inside, I just love it."

Lesley Chesterman

"I dream about her bostok (baked almond-cream-topped brioche) daily."

Adam Wayda

"Silky smooth and delightfully perfumed with fully present pistachio tones, I only wish other shops could so deftly handle their Chantilly."

Gabrielle Mondesir

"The pain au chocolat were beautifully done, with a deep reddish brown color, a nice high rise, and domed shape. Biting into them, the laminating—the alternating sheets of dough and butter that give croissants and pain au chocolat their characteristic layers—was beautiful, and they had a nice resistance, or chew."

Emily Monaco

"Where Are the Best Paris Bakeries? For Pain au Chocolat: Des Gâteau et du Pain - or a puffy, chewy pain au chocolat from a sleek, modern shop."

Beyond Words

"Top 5 Pains Au Chocolat in Paris: Des Gâteaux et du Pain - After you absorb the visual splendor, sample the pain au chocolat that makes our list for being airy, and if it’s possible, the lightest version of this delicious classic pastry."

Courtney Zwick

"Best brioche."

Serge Lescouarnec

"In what used to be an all-male bastion, Rosa mentions Claire Damon of Des Gateaux et Du Pain whose Chocolate St Honore calls for immediate action."

Gracie Gilbert

"Whether you’re after the exquisitely layered flavours of the unique haute patisseries (a violet and blackcurrant Saint-Honoré is the signature treat) or the comfort of a crusty baguette, you’ll find it here."