Founded in 1730 by Nicolas Stohrer, former pastry chef to Louis XV, Stohrer is the oldest pâtisserie in Paris and a living symbol of gastronomic heritage. Located at 51 rue Montorgueil in the 2nd arrondissement, it still occupies its original spot in a sumptuous space liste das a Historic Monument, designed by a disciple of Paul Baudry, famed for the Garnier.

Inside, gilded chandeliers, frescoes, stucco work and a bas-relief provide an imperial ambiance. The surroundings transport visitors to the Second Empire era, ideal for savoring the house’s classic creations.

The shop is famed as the birthplace of the rum baba: a small brioche soaked in Malaga wine (later rum), saffron-flavored, filled with custard and Corinth raisins. Created by Stohrer in the court of Stanislas of Lorraine, it was popularized in Paris. Today Stohrer offers various versions: plain baba, chantilly, ali‑baba with saffron, or seasonal editions like the Christmas ali‑baba.

Beyond baba, the pâtisserie offers a classic repertoire: puits d’amour, old‑fashioned religieuses, lemon tarts, éclairs, macarons, fraisiers, sweet and savory petits fours, and banquet dishes for events. Prices are reasonable given the prestige – around €3 for individual pastries to €50 for shared cakes.

The atmosphere is elegant yet vibrant: on a lively pedestrianized street flanked by cafés and shops, the boutique attracts both locals and tourists. Despite frequent queues, service is efficient and swift .

The clientele is diverse: history buffs, pastry lovers, traditional dessert aficionados, neighborhood regulars and visitors alike. Anecdotes include the visit of Queen Elizabeth II in 2004 and the house winning Paris’s best chocolate éclair award in 2011 thanks to pastry chef Jeffrey Cagnes.

Currently owned by the Dolfi family (also owners of La Mère de Famille), the house continues to evolve while honoring tradition. Jeffrey Cagnes, its iconic former pastry chef, updated recipes with a modern touch while preserving the classics. The pâtisserie also provides elegant savory take‑away options, though its core remains a temple of sweet and salty creations all made on site.