Pâtisserie GINKO

Two alumni of the Hôtel Le Bristol kitchens run this compact counter in the 19th arrondissement, applying hotel-grade precision to a menu that drifts between France, Japan, and Morocco. Founders Sayo Yamagata and Othman El Ouraoui opened the space in 2022, bringing a distinct technical pedigree to what looks, from the sidewalk, like a discreet neighborhood stop. The display case is where the cultural overlap becomes visible. You see it in the Paris-Tokyo – a riff on the Paris-Brest that layers hazelnut cream and homemade praline with kinako, a roasted soybean powder. The Saint-Honoré pairs dark chocolate with roasted Japanese green tea, while other pastries like the Paris-Beirut or the Mont Fuji tart introduce chestnut, cranberry, and Middle Eastern influences. It isn’t all complex fusion, though. The morning shelves are stocked with strictly traditional croissants and pains au chocolat made with PDO butter, alongside thick slices of vanilla flan and travel cakes. The interior is tight and functional, designed primarily for movement rather than lingering. While there is a narrow counter for a quick coffee and a few benches on the pavement outside, most customers are here to fill a box before walking over to the nearby Parc des Buttes-Chaumont. It is a place where high-end pastry technique serves the morning commute and the afternoon picnic equally.