Jeffrey Cagnes

After years at the helm of the oldest pastry shop in Paris, Jeffrey Cagnes bids farewell to Maison Stohrer to open the first shop to bear his own name. Combining tradition and modernity, it offers a very personal world of sweetness while also showcasing typical elements of French pastry.

For the first shop opened under his own name, Jeffrey Cagnes chose the Batignolles district, a bohemian, family-friendly, trendy and particularly lively district. There is an authentic and uninhibited side to the industrial-style décor of the pastry shop: stone wall, wood and copper shelving, filament lamps, neutral and natural tones with pots of basil to add a touch of greenery.

Two food counters stand facing one another. On one side you’ll find bread and pastries, croissants and pains au chocolat with impeccable puff pastry, bread made by an artisan baker according to Jeffrey Cagnes’ recipes, brownies and muffin-like financiers, and of course, his must-have babkas which are also available in a smaller size for everyone to enjoy.

Look the other way and you’ll be face to face with some iconic pastries. Because although Jeffrey Cagnes might not be looking to reinvent the wheel, he still puts his own stamp on things, expressing his Mediterranean origins and his appreciation for street food. As a result, the Paris-Brest pastry takes on the shape of gazelle horns, the lemon tart set with crushed hazelnuts combines a rock’n’roll look with a punchy taste and the religieuse has a pistachio flavour.

Prepare to be amazed by the chef’s original creations, like the Trop’Dog, an orange zest doughnut garnished hot-dog style with caramel and orange blossom ganache. Devour with pleasure!