- I'm in Paris. So today on Preppy Kitchen, we're going to do a bakery tour of a ton of delicious amazing places, many of which you suggested. A lot of delicious things to taste, so let's go. These bakeries are
scattered throughout Paris, so we have a car with us today, and we'll be hopping in and out together all of the delicious things. A lot of these places
don't have seating inside, so we'll be grabbing everything, and taking it to a nice comfy spot so we can taste test at
the end of the video. First stop, Stohrer. (upbeat instrumental music) Stohrer is one of the
oldest bakeries in France. Founded in 1730 by the pastry
chef to Louis the 15th. He actually invented the baba au rhum, which is one of my mom's
favorite pastries ever. So I'm going to grab one at least, and then try something else out, too. Let's go. This place is so beautiful inside. It has that wonderful old
Parisian vibe that I love and it's chock full of all
sorts of delicious things, too. Brian and I are gathering
all sorts of amazing things, but I'm definitely going to grab an eclair, some of those baba au rhums, and oh my gosh, those
macarons look good, too. (upbeat music) Take a look at this. We got a couple bags. These are the tarts they recommended. This is a beautiful St.
Honore and a coffee eclair. This place was actually
really dangerous to go to as our first stop because it is chock full of amazing pastries. Stohrer totally exceeded my expectations. So pretty and amazing, but now it's time to go to Bo & Mie. (upbeat music) So next up, we're going
to Bo & Mie or Bo and Me, and they're known for
their chocolate croissants. They're actually Instagram famous so I can't wait to try them. I hope they have them in stock. Like some of the other
patisseries and boulangeries we'll be visiting, Bo & Mie
and me has tons of seating, so we're going to grab a bunch of things. Oh my gosh, beautiful croissants. They highly recommended the raspberry one that you can see here,
this pink and white one. Of course I'm grabbing
that chocolate croissant I heard about, as well as a vanilla slice, also known as a flan. So almost every bakery
has these amazing pastries filled with vanilla custard. It's like a baked flan in a pastry shell. And if you know this channel, you know that I am a sucker
for creamy vanilla things. So I'm definitely picking
one of those up, too. Raspberry just so happens
to be Brian's favorite, so he gets the first bite. And let me tell you,
it did not disappoint. So delicious, and I love the look of it. This chocolate croissant
looks just about perfect, too. I grabbed a couple of these cookie cups. This one is filled with a pistachio cream and it's like molten pistachio. It's one of my favorite flavors. Of course, we have a
hazelnut chocolate one. This custard is so good. I kind of want to make
this on the channel, too. There's a lot of ideas
that are percolating so you'll have to excuse me. Brian and I both tried
our cookie cups out. He had the hazelnut, I had the
pistachio, and it is so good. But it is beyond rich,
and you definitely need either a big glass of milk or coffee to kind of wash it all down. Now we're off to Cédric Grolet at Opera. Did I mention how beautiful Paris is? I haven't been here for a few years and this city is just stunning, especially on a day like this
filled with delicious things. So we just found out that
one of the owners of Bo & Mie founded the boxing brand Phenom which I had never heard of,
but Brian knows about boxing. So he knew about it and
he changed professions and opened up this
store, which is so nice. Now we're off the Cedric
Grolet at (indistinct) Cedric Grolet is one of the
most famous bakeries currently. He has these amazing confections that are Instagram and TikTok famous. Funny story. This was our
first stop of the day. We got here at 10 o'clock,
but I did not realize they open at 10, only for croissants. They had the most amazing,
beautiful croissants I've ever seen in my life,
but I wanted to come here for the fantasy pastries that I see on Instagram and everywhere else. And now I get to taste it in person. I hope there's not a line. The lady said that it's a Wednesday, so it should be pretty cool. Back to Cedric Grolet. There's no line. I'm very excited. They have their fancy pastries out. There's barely any line.
This is a very good thing. The only thing there was, was
a ton of traffic on the way. But I'm so excited to try these guys. I hope they have the little apple that looks like an apple,
but it's an illusion. Once you're inside on the first floor you can see people making some
of the amazing confections. There's croissants on one side,
the pastries on the other. I think if you have a reservation you can go upstairs to the tea room. All these look so good and I'm
going to buy a ton of them, even though I can't
possibly finish it all. Good thing I have two little boys who would love a few
treats when I get back. So I totally scored. They have some beautiful pastries there and their optical illusion one today is a giant vanilla bean. So look at this. That's covered in vanilla. It's so pretty. I'm going to enjoy these
off the busy street, in the meantime on to the next location. (upbeat music) Hey Brian, who has the worst
traffic, LA, New York or Paris? What do you think? - They're all (indistinct)
New York's pretty bad. - I feel like it's a toss up. - Going cross town New York is the worst. Up and down since about, - That's true. I haven't been
in actual New York traffic in so long, since we lived there. - London has pretty horrible traffic. - Oh (laughs) Okay. Well, I'll get ready for that. (upbeat music) Now we're off to a very
different type of bakery. This one's most famous
offering has a flavor that is very near and dear to my heart, so I can't wait to try it out. Our next stop is Mamiche. They're a very cool bakery known for their orange blossom brioche. They have wonderful donuts and a cookie I want to try as well. And it smells so good the
second you step onto this block from this bakery. So here again you can see people making all the delicious things
in the window, which I love. And the bakery is jam packed with so many amazing baked goods. I only wish I had more
time and a bigger stomach. Off to the next bakery,
it's actually pretty close. So we're going to walk around and over. Now we're at Du Pain Et Des Idees. It's a very delicious bakery. A lot of you recommended, and I hear I should have the
chocolate pistachio snail. So I hope that's in stock. And I also want to get,
deaux cappuccino as well. Let's go! Very excited because they have those chocolate
pistachio snails. I'll definitely be grabbing one. We're so lucky because today we have the
best weather ever in Paris. It's like a beautiful, clear
spring day with a nice breeze, and in the shade it's just about perfect. So excited about these cappuccinos. Okay. Coffee in hand, we
are onto the next spot. We made it to Yann Couvreur.
Natural, delicious pastries. There are some that he's
really well known for. It's a marriage of textures and flavors that's supposed to be divine. I got a lot of requests for Laduree, but I'd already been there. They're in Los Angeles and New York. And we actually hit them
up at the airport, too. George loves the macarons, by the way. So like I said earlier,
a lot of the places just didn't have seating, and
it's also very noisy in Paris and they don't always love it
when you film in their cafes. So we're going to take all
of our delicious things back to Versailles. The other day we found
the perfect snacking spot at a local park. So we're going to park ourselves and get to opening all
these delicious boxes. First off, we're going to have
the Cedric Groulet pastries starting with the croissants. These are the guys that we
got early in the morning. - [Brian] It's so perfect. Unbelievable. - It's like a dream of a croissant. How does it taste? It tastes basically perfect. It's like a perfect croissant to have with our coffee in the morning. Croissants are only a morning
thing in case you didn't know. The thing that I was maybe
the most excited about did have a little bit of
an accident in the car. - I stepped on it. (laughs) - I was going to give him grace. So this is the vanilla
bean you saw earlier. And now we can just tear a little bit off. It's filled with probably vanilla mousse and it's covered in
thousands of vanilla beans. (laughs) - My God. That's amazing. - So full disclosure, we
went to Cedric Groulet, it was too early for the fancy pastries. We went to the next place. Then we came back and it
ate up so much of our time. It was worth it. It was so worth being in traffic for that. Next we went to Stohrer, Stohrer? Stohrer. And that's where the baba au
rhum was allegedly invented. I don't have verification on that, but I just want you to feel this. - It's full of liquid. - Oh, that's what dripped. So soft. That's a perfect baba au rhum. You have to come take a look. This is so spongy and light on the inside. That's really nice. You're not going to like it. (laughs) Also at Stohrer, we got
a beautiful St. Honore. They have them in different sizes. I'm going to take a bite. These are like glued down. Mm. That's a delicious choux
puff filled with cream. And there's also lots of
chantilly cream on top. - I got a strawberry tart. Smells amazing. - (speaks in French) - Okay. - Oh no, (French word). This is so good. - How am I going to eat this? - Just take a bite. - Go for it. My mouth doesn't open that wide. - Mm. - Where's a napkin? (laughs) - Take a look at that before I eat it all. And just because I'm a sucker for eclairs, I got the coffee eclair. This is really good. It's very strong coffee flavor. Do you want to try it? It's like having a cappuccino. - Yeah. - It's a lot of coffee. I like it. Then we went to Bo & Mie and we actually got a table
there, which was really nice. - Yeah. - And they had that amazing
raspberry croissant. They had the, - I saved that. - Oh! They had the custard slice. That was really, really nice. Those were already enjoyed in the car. We made it to Mamiche. This was a great bakery that
I got to go to, thanks to you, because it was from your
comments in the community tab, when I asked for suggestions. This is right up your alley. - Yeah. - They call it a cookie. (laughs) And then they had a cream filled beignet, or a cream filled donut. - That's good. - This is like a donut. It's
like a cream filled donut. So much nicer than a lot of
the ones you get anywhere else. It's just, the cream is fresh cream. This will not last more
than an hour or two before it starts dissolving. So it's fresh, and isn't it different? - Yeah. - This might not look like much, but it's one of the main
suggestions for going to Mamiche. It's an orange blossom scented brioche. There. Try that out. So we make brioche on the channel. This is flavored with orange blossoms. Mm. Isn't that nice and
appropriate for Versailles, because they have the orangery here with all the orange blossoms. This is like a giant cream puff covered in craquelin, I think. Mm. Look at that. So Brian will tell you, all of this is basically
my dream come true because what's my favorite thing? - Cream. (laughs) - At Du Pain Et Des Idees, which was another suggestion from you, they're known for their
chocolate pistachio snails. Some of them actually had
little snail faces on them. - It's green. - It's good, do you want to try? I'm getting so full. Filling up on this. We're saving a lot for
the kids to try out, too. We're not leaving them out. It
was just way too much walking and driving and waiting for them. - Yeah. - But Yann Couvreur, they had some amazing, beautiful desserts. This one's for you. It's like his favorite
tarlet (French word) I asked what I should try, and the very kind lady told me
that this chocolate noisette, or chocolate hazelnut tart is a must do. But my gosh, the bottom just came off and there's some white cloud inside. (upbeat music) It's enchanting. It's chocolate hazelnut. There's like some, again,
like a praline inside. You get like a series of flavors, right? - Yeah. - Oh my gosh. - But textures, also. - This is a lime tart, like a key lime. Hmm. It's kind of like magic. This is beautiful. It's,
again, a play of textures. So good. Filled with pears. - Boys would love that. - [John] They love pears. - [Brian] They're obsessed
with pears on this trip. All right, John, so which
one was your favorite? - It's kind of a tie. I loved all the custard
slices that we got, the flans. So there was one from Cedric Groulet. There was one from Stohrer. And then there was another one from I think the Du Pain Et Des Idees. - Yeah. - What about you? - I loved that vanilla bean
thing that I stepped on. It was really good, even
though I stepped on it. (laughs) - Wait, wait, wait. I actually forgot about that
one. That was my favorite. - Yeah. That was amazing. - I would like eat so many of those. - But I loved the Stohrer bakery. It was gorgeous on the inside, and overall I would say that
was probably my favorite place. - Yeah. I was so happy to get
to go through Paris with you and kind of explore all these new places. And I want to thank everyone
who gave me those suggestions in the community tab one more time, because they were an
amazing place to start for this adventure. - Yeah. - [John and Brian] Au Revoir. If you liked this video,
check out my French playlist.
