Pâtisserie44 rue du Bac, Paris 7eDepuis 1962
Sugar, almonds, and a little gravity.
Every shell is piped by hand, rested for a night and filled the next morning. Then, now and again, we let them fall — just to watch them land.
Coffret de six · €24
Build a box. We'll tie the ribbon.
Drag any six macarons into the coffret. Mix freely — the only house rule is that no two boxes should ever be the same.
0 of 6 — the box is waiting
L'Atelier · since 1962
Sixty years on rue du Bac.
Odile Marchand opened the shop in the spring of 1962 with one oven, a copper basin and a recipe she refused to write down. Her granddaughter Camille still whips the meringue in that basin.
What changed: the ovens, and the length of the queue on Saturday mornings. What didn't: the whites are aged for three days, the almonds are ground before sunrise, and every shell is piped by hand — by five people who could do it with their eyes closed, and occasionally do.
- 3 days
- egg whites aged before a single shell is piped
- 4,000
- shells piped by hand, every working day
- 24 h
- resting in the cold room before we fill them
— Camille Marchand, troisième génération
Visit · 44 rue du Bac
Come hungry. Leave with a box.
The shop
44 rue du Bac
75007 Paris
Métro Rue du Bac, ligne 12
Hours
Tuesday – Saturday 8:00 – 19:30
Sunday 8:00 – 13:00
Monday closed — the ovens rest
Orders & commissions
bonjour@maisonsucre.fr
+33 1 45 48 19 62
Cakes need ten days' notice