David Lebovitz

"Founder Nicolas Stohrer invented the Baba au Rhum, and the version here is still one of the best."

Anthony Rahayel

"As for the Eclair, Stohrer's are the authentically simple ones. Although I loved the "L'Eclair de Genie" ones, these are not to be compared with anyone. They are just right: Premium soft dough, generously filled with fine ingredients you'll enjoy."

Anthony Rahayel

"I was expecting to taste something good but honestly not that good. WOW! Everything in these cakes is perfect. They smell great, they taste great, they look great and they are reasonably priced."

Amy M. Thomas

"There’s a lot to be said for the melding of Stohrer’s flavors and textures and the balance of pastry to filling. It was clean, neat, sweet and delicious."

Felicia C. Sullivan

"It’s hard to describe an éclair that is perfect. The cracked chocolate icing, the tender dough, the sweet (but not too sweet) chocolate filling is a trifecta of riches."

Jessie Oleson Moore

"So, I don't want to sound overly dramatic, but this eclair was, in a word, exquisite. "Perfect" may not be the final word, but it does come to mind."

James Currie

"I got the Baba au Rhum. Naturally. It was the perfect for the conclusion of a sweet walk through Paris."

Patrick Faus

"The pears are poached in black tea and the whole thing is frankly very delicious and fluffy."

Daina Ankrum

"My mom and I sampled a raspberry eclair and an almond brioche. The eclair was hands down the best I have ever had!"

Camille Malmquist

"This was one of the better éclairs I have eaten in Paris so far. Real ganache on top (at least mostly), with a rich chocolate pot-de-crème filling. And plenty of it!"