Stohrer: The Oldest Pâtisserie in Paris, Still Setting the Standard
Founded in 1730, Stohrer is the oldest pastry shop in Paris, still operating at 51 Rue Montorgueil. It was established by Nicolas Stohrer, the former pastry chef to King Louis XV’s father-in-law, Stanislas Leszczynski, Duke of Lorraine and ex-King of Poland.
Stohrer is credited with inventing the Baba au Rhum, originally soaking a dry kouglof in Tokay wine before later versions incorporated Malaga wine or rum.
The shop itself is classified as a historic monument, with a ceiling painted in 1864 by a student of Paul Baudry, the artist behind the Opéra Garnier’s murals.
A Bakery That Shaped French Pastry
Before Stohrer, pâtissiers mostly focused on savory dishes. Nicolas Stohrer changed that. He expanded the trade by introducing choux pastry in multiple forms and integrating various confectionery and baking skills into a single shop.
At a time when different specialists handled pastry, wafers, gingerbread, and sugar work separately, Stohrer brought them together under one roof, pioneering the modern pastry shop.
He also created Bouchées à la Reine, a puff pastry shell filled with a rich creamy filling, still considered one of the best in Paris today.
Alongside it, Stohrer’s Puits d’Amour, a small choux pastry filled with vanilla cream and topped with caramelized sugar, remains a specialty unchanged for generations.
A New Chapter Since 2017
In 2017, Stohrer was acquired by the Dolfi family, known for their ownership of À la Mère de Famille, the oldest chocolate shop in Paris, founded in 1761. This was the merging of two historic institutions with a commitment to preserving and perfecting traditional French pastry.
The Dolfis, led by Étienne Dolfi and his children Sophie, Jane, Steve, and Jonathan, have built a reputation for mastering the craft from start to finish. Their approach is clear: everything is made in-house. No outsourcing, no industrial shortcuts, just strict adherence to traditional methods.
Under their leadership, Stohrer continues to produce its signature pastries using the same time-tested techniques that have defined it for nearly three centuries.
What’s Made On-Site
Unlike many historic bakeries that have turned into tourist traps, Stohrer still operates as a working pâtisserie. The Baba au Rhum is still soaked by hand, using real aged rum.
The Religieuse à l’Ancienne is piped and assembled using traditional methods. Viennoiseries, kouglofs, and babkas are made fresh, alongside seasonal pastries that change based on the inspiration of the pâtissiers.
For those seeking authentic French pastry – not a museum piece, not a brand name, but a living craft – Stohrer remains unmatched.
Stohrer Locations
Stohrer’s historic pastry shop on Rue Montorgueil remains the heart of the brand with its opulent 19th-century décor classified as a historic monument.
Beyond this flagship location, Stohrer has expanded through their alliance with À la Mère de Famille:
In the 7th arrondissement on Rue Cler, the shop offers a selection of classic pastries and travel-friendly cakes.
In Montmartre, on Rue Lepic, Stohrer shares space with À la Mère de Famille at the foot of the Butte.
The 15th arrondissement’s Rue Cambronne location follows the same concept, as do stores in the 14th (Rue Daguerre), 17th (Rue de Lévis), and 4th (Rue Rambuteau) arrondissements, along with Boulogne-Billancourt.