Stohrer
There are many exquisite patisseries in Paris, but the first was Stohrer, opened in 1730 by pastry chef Nicolas Stohrer, the pastry chef for Louis XV of France. The patisserie is most famous for the Baba au rhum, a pastry doused in rum, brushed with apricot jam, and garnished with a candied cherry. Located just 10 minutes walking distance from CIEE, I can’t help but to indulge in an occasional pastry or quiche after class. I had the Tarte Passion-framboise for a sweet afternoon yesterday.
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