Hello, my friends! I am about to start tech week for the opera I’m currently in, so my energy levels are a little low these days. That said, thinking of a particularly spectacular pastry shop we visited quite a lot during our last trip to Paris makes my heart leap with excitement.
As you can imagine, I like to visit pastry shops when we pass through Paris! That said, I’ve been disappointed by big names before (*cough cough* Des Gâteaux et du Pain *cough cough*). Not at Sadaharu Aoki’s pastry shops, though, so wanted to show you what we tried there!
Sadaharu Aoki, a Tokyo-born pastry chef, has made quite a name for himself over the years through his pastry shops. He combines traditional Japanese flavors, such as matcha, black sesame, yuzu, and hojicha, with fine French pastry technique and a minimalist shop aesthetic. The result is refined and blissful! I wound up giving a box of their “maquillage” chocolates, where the chocolates are all arranged in color order, as a gift. It went over so well, I decided to get one for myself as well! The fine textures and delicate flavors neared transcendental; if you come across such a box in your life, grab it with both hands, and never let it go!
We also tasted a number of their pastries: the Zen, an exquisite marriage of matcha, sesame, and cognac; the matcha millefeuille; black sesame éclair (M. Cheesemonger’s favorite pastry is the éclair!); and the seasonal Mont Blanc with matcha, chestnuts, and more liquor—ugh my liquor ID skills are failing me, so I can’t say what it was.
I particularly enjoyed the Zen—the subtle matcha and black sesame fillings, delicate creamy layers, and biscuit bottom layer gave me the impression of eating silk. The matcha millefeuille was also delightful! Millefeuille has been one of my favorite pastries since childhood, so I was eager to taste this east-west version. Again, I found the matcha flavors neatly balanced, and the pastry’s crisp, flaky layers were appropriately messy as we broke through them. The black sesame éclair was mainly devoured by M. Cheesemonger, but I managed to snag a bite, and found the choux pastry texture just right, and the pastry cream again beautifully balanced. The Mont Blanc with chestnuts and matcha was a whole new experience for me. Traditionally, this dessert is made with chestnut cream and meringue. This one featured chestnut/matcha cream, a shell of chestnut paste (I think), and a fluffy base of meringue or soft cake. The Mont Blanc’s flavors were the most pronounced of all the desserts I tasted, and it was the sweetest. I would have happily split it with M. Cheesemonger, but he was unavailable, so I had to finish it alone! It gave me a much-needed energy kick for the morning, especially since I had a full day photo walk planned with one of my favorite French photographers. ^_^
If you find yourself in Paris, and would like a taste of something new, I highly recommend making your way to Sadaharu Aoki! His mastery of French pastry techniques and incorporation of Japanese flavors make for an exciting dessert experience. I think I’ve found my new favorite pastry spot!
Sadaharu Aoki
Boutique Vaugirard: 35 Rue de Vaugirard, 75006 Paris
Boutique Port-Royal: 56 Boulevard de Port-Royal, 75005 Paris
Stand Lafayette Gourmet: Galeries Lafayette Gourmet 35 Boulevard Haussmann, 75009 Paris
Boutique Ségur: 25 rue Pérignon, 75015 Paris
Boutique Saint-Dominique: 103 rue Saint Dominique, 75007 Paris
Check the website for hours.
Website: http://www.sadaharuaoki.com/
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