Gérard Mulot Pâtisserie
As adept at traditional breads as it is delicate pastries, Gérard Mulot pâtisserie has long been celebrated for its flaky croissants, colorful macarons, perfectly crisp-chewy-tender baguettes, and other classically French delicacies. Founded by esteemed pastry chef Gérard Mulot in 1975, it has ranked among Paris’ top bakeries for decades. In 2016, pastry chef Fabien Rouillard took on the running of the house and renamed the bakery Maison Mulot. While most original recipes have been preserved, Rouillard’s new emphasis on seasonality has modernized the shop’s offerings.
In addition to its pastry counter, Maison Mulot’s terrace is also an elegant place to enjoy brunch, a range of savory dishes, cocktails, and other treats while soaking up the neighborhood’s romantic ambiance.
Things to Know Before You Go
Maison Mulot is known for having long lines (particularly on weekends), but don’t let them dissuade you: Its pastries and breads are worth waiting for.
The pâtisserie’s croissant is considered one of the finest in Paris, while its strawberry tart was rated the city’s best by Le Figaro.
A second Gérard Mulot location can be found on Rue de la Glacière, in the 13th arrondissement.
How to Get There
Maison Mulot is located on Rue de Seine in the 6th arrondissement. The pâtisserie can be accessed via Metro (take line 4 or 10 to Odéon station, or line 10 to Mabillon station) and by bus lines 58, 63, 86, 87, and 96. It can also be reached on foot, by Vélib’ bike, or by taxi.
When to Get There
The bakery opens daily from 7am to 8pm and is at its busiest during weekend brunch service. It closes for several days over the winter holidays, which can vary annually; if you’re looking to visit close to Christmas or New Year’s, it’s worth researching its hours in advance.
Maison Mulot’s most popular treat remains its Amaryllis: a dessert of pistachio-nougat macarons with raspberries and vanilla. In addition to classic French pastry staples, its signature creations range from the kouglof (a traditional Alsatian bundt cake) to the ardéchois (a chestnut-and-whiskey mousse that’s only available in the fall and winter).
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