Bordeaux / France
Café Piha is an artisan roaster with a Bordeaux shop for coffee, tea and brewing equipment.
Best for Coffee, tea and brewing gear
Tea & Coffee of France
43 stores · curated ORBIS register
French coffee is roasted by houses that have kept the same addresses for generations, with a tea blender among them. Cafés Verlet has roasted on Rue Saint-Honoré since 1880, an early specialty address for the city. Malongo has fired its Nice roasters since 1934 and pioneered fair trade in France. Kusmi Tea sells the Anastasia blend in colorful tins from an 1867 St Petersburg house. Tea here is blended to a recipe and coffee to a crop, so order accordingly. Ask when the roaster last fired: the week matters more than the label.
Visit official site ↗Bordeaux / France
Cafés Régus has roasted coffee in Bordeaux since 1936, selling beans and ground coffee from its shop.
Best for Fresh-roasted coffee
Visit official site ↗Bordeaux / France
Elle & Lu makes choux à la crème and tiramisu in its Bordeaux pastry shop and coffee bar.
Best for Choux and tiramisu
Visit official site ↗Bordeaux / France
La Diplomate in Bordeaux specialises in tea and infusions.
Best for Tea and infusions
Visit official site ↗11 cours du Maréchal Gallieni, 33000 Bordeaux, France / Bordeaux / France
Family cave opened in 1992 by Alain and Pascaline Désiré as Coffee, Tea and Whiskies; France 3 Côté Châteaux calls the house a Bordeaux wine-and-spirits institution at 30 years.
Best for France 3 Côté Châteaux calls the house a Bordeaux wine-and-spirits institution at 30 years.
Visit official site ↗La Madeleine, Lille metropole
Cafés Méo began in 1928 when brothers Jules and Emile Meauxsoone opened a grocery and coffee shop on rue Saint-André in Lille. The family roaster was an early adopter of direct importation and still roasts under its own name.
Best for Family-roasted coffee since 1928, an early adopter of direct importation, in beans
Cafés Méo traces back to 1928, when brothers Jules and Emile Meauxsoone opened a combined grocery and coffee shop on rue Saint-André in Lille — the kind of dual grocer-roaster storefront common to French towns of the period, but one this family kept running and expanded rather than letting fold into a larger chain. The company later moved its headquarters to quai de l'Ouest in the Lille metropolitan area, a move that took it from single shopfront to a proper roasting operation.
What sets the history apart is timing: Cafés Méo was an early adopter of direct coffee importation, buying green beans directly rather than through the intermediary trading houses most French roasters of that era relied on — a sourcing choice that predates the direct-trade language specialty coffee uses today by decades. The company still roasts under its own name, producing whole beans, ground coffee and capsules rather than outsourcing production to a co-packer.
Nearly a century on from two brothers' grocery shop, the throughline is family ownership and a roasting operation still run in-house, not the more common path of a founding-era roaster being absorbed into a larger group.
Visit official site ↗Lyon / Online
Lyon chocolate and coffee-roasting house founded in 1897 by Léon Voisin; its chocolatiers created the Coussin de Lyon — a silk-cushion-shaped confection with kirsch and almond praline — in 1960, inspired by a 17th-century Lyon religious tradition.
Best for Lyon's coussin de Lyon silk-pillow chocolates, a tradition since 1897
Léon Voisin opened his first shop in Lyon in 1897, building a business around imported cocoa and coffee at a time when both were still specialty goods for French consumers. The company expanded quickly, opening roughly ten shops across Lyon within its first five decades, and by 1915 employed around 25 master chocolate makers and roasters working out of a workshop on rue de Bonnel. The product now most associated with the house, the Coussin de Lyon, was not part of the original 1897 offering — it was created considerably later, in 1960, by Voisin's chocolatiers. The confection takes its name and shape from a local tradition dating to 1643, when the city's aldermen, seeking protection from the plague, placed a ceremonial wax candle and a gold shield resting on a silk cushion at the Fourvière basilica in honor of the Virgin Mary. Voisin's chocolatiers translated that cushion into a small square pillow of chocolate ganache flavored with curaçao or kirsch and almond praline, coated in a thin chocolate shell. The Coussin de Lyon remains Voisin's best-known product and one of the city's recognized culinary specialties, sold through the company's Lyon boutiques and gourmet retailers.
Visit official site ↗Nice / Online
Nice coffee roaster since 1934, pioneer of fair-trade in France — Grands Crus and compostable pods.
Best for Nice coffee roaster since 1934
Malongo's own site describes the company as France's leading player in organic and fair-trade coffee — 'premier intervenant français des cafés biologiques et équitables' — built around four stated commitments: fair trade, organic agriculture, sustainable development, and traceability, all tied to French manufacturing. Distinctively, the company makes its own pods from natural fiber paper rather than plastic, and manufactures its EOH espresso machine domestically at a facility in the Vendée region, a rarer claim among pod-format coffee brands, most of which source hardware from third-party manufacturers abroad. Malongo describes its producer relationships as built on trust rather than transactional buying — 'plus que de simples échanges commerciaux, nous tissons d'authentiques liens de confiance,' more than simple commercial exchanges, we weave genuine bonds of trust — and operates its own coffee school, l'école du café, alongside boutiques in Nice, Saint-Laurent-du-Var, and Paris. The Nice base and 1934 founding date place Malongo among France's older coffee houses, but its current identity centers less on heritage than on manufacturing choices — French-made machines, plastic-free pods, and direct cooperative sourcing — that distinguish it from larger competitors who outsource both hardware and pod materials.
Visit official site ↗Paris / Online
Akro builds fragrances around addictive experiences such as smoke, coffee and alcohol, created by Olivier Cresp with his daughter. Discovery sets make the concept easier to evaluate than the names alone.
Best for Olivier Cresp's Haze, Malt, and Smoke addiction-series fragrances made with his daughter
Visit official site ↗Rue du Faubourg Saint-Honoré, Paris
Chef Alain Ducasse's chocolate house runs its own bean-to-bar Manufacture in the 11th arrondissement and a Palais-Royal tea room, Salon des Manufactures, serving tastings built from its chocolate, coffee and ice-cream production.
Best for Bastille-made bean-to-bar chocolate, coffee and ice cream
Alain Ducasse's chocolate business works from the bean up. Its Manufacture, at 40 rue de la Roquette near Bastille, takes in raw cocoa beans and carries them through roasting, grinding and conching on site — a bean-to-bar operation rather than a kitchen finishing bought couverture, which is unusual among Paris chocolate houses of this size. The output — bars, boxed chocolates and confections — is sold through the brand's Paris boutiques and through counters inside other retailers.
Above the Palais-Royal shop sits Salon des Manufactures, a tea room built specifically to let visitors taste the house's production rather than just buy it packaged: chocolate, coffee and ice cream, all made in Ducasse's own manufactures, served through the day for lunch, an afternoon snack or Sunday brunch. It functions as the demonstration room for a wider ambition — Ducasse's group also runs coffee and ice-cream manufactures alongside the chocolate one, all under the same from-raw-material approach his restaurants are known for. Visiting is less about a single product than about seeing a chef's factory-to-counter logic applied to three categories under one roof, with the tea room as the place all three actually meet.
Visit official site ↗Paris
Bacha Coffee roasts 100% Arabica specialty beans in small batches, sourced directly from growers worldwide. The Marrakech-born house also sells naturally CO2-decaffeinated coffees and gift-boxed blends.
Best for Bacha Coffee roasts 100% Arabica specialty beans in small batches
Bacha Coffee traces its identity to Dar el Bacha, a palace in Marrakech that gives the house its name and supplies the design language for its boutiques worldwide — a heritage the brand replicated in miniature when it built its three-storey Champs-Élysées flagship, described on its own site as 'a Parisian reinterpretation of Bacha Coffee's birthplace.' The house sells only 100% Arabica specialty coffee, sourced directly from planters across Africa, the Arabian Peninsula, Asia, Oceania, and the Americas, and roasted in small batches using a traditional low-temperature drum method rather than industrial shock-roasting; because each harvest behaves differently, beans are hand-roasted separately by variety. Decaffeinated coffees go through a natural CO2 extraction process rather than chemical solvents, preserving the flavor profile of the original bean. Signature offerings include the Signature Nomad Collection, gift-boxed coffees wrapped in destination-themed artwork, and coffee bag sachets designed for brewing with nothing more than hot water. The brand has expanded rapidly in the past two years, opening large-format boutiques that combine a coffee room, retail counter, and takeaway service — including a 352-square-metre address inside Bangkok's Siam Paragon and a 250-square-metre debut at Riyadh's Solitaire Mall — extending a format built around slow ritual rather than quick service.
Visit official site ↗Paris / Online
Founded in Paris in 1919 by Arthur Betjeman, who trained in the tea trade in Dublin and London, and Percy Barton — a house of single-estate teas and Earl Grey-style blends now over a century old, with complimentary tastings and a B2B division.
Best for Single-estate teas from Japan, China, Darjeeling, Assam and Ceylon
Betjeman & Barton dates to 1919, when Arthur Betjeman — an Englishman who had studied tea expertise in Dublin and London — chose Paris over London to open his own house with partner Percy Barton. The pairing gave the brand its founding identity: British tea-trade training applied to a French retail sensibility, a mix the house still describes as “British distinction with French libertarian spirit.”
The core of the business is single-estate tea — sourced lots from Japan, China, Darjeeling, Ceylon, Assam and Formosa sold without blending, for drinkers who want a specific garden or harvest rather than a house style. Alongside those sit flavored blends built around Earl Grey, jasmine, mint, chocolate and spice, plus a Grand Cru tier and organic and seasonal selections; herbal infusions, rooibos and fruit tisanes round out a catalog built for range rather than a narrow specialty. Two named blends worth seeking out are Caviar de Yuzu and Memory, a green tea finished with cherry. Shops offer a complimentary taste with purchase, a detail that matters for a range this wide, and the company also runs a professional B2B arm and franchise program — a working merchant, not just a boutique, more than a hundred years into the business.
Visit official site ↗Marais / 3rd
Sisters Fiona and Fatina Leluc built Bontemps around the sablé, a fleur-de-sel shortbread filled with fruit creams, after Fiona left a career in investment banking. Two Paris shops — in the Marais and the 17th — sit alongside Le Jardin Secret, their adjoining tea room.
Best for Fleur-de-sel sablé shortbread tarts filled with fruit creams.
Visit official site ↗Paris / Online
Founded 2013 in the 19th arrondissement by David Flynn, Thomas Lehoux (of Ten Belles) and Anselme Blayney, among the first specialty roasters in a Paris that then had only a handful of aligned cafes.
Best for The 19th-arrondissement roastery three Paris coffee veterans opened together in September 2013.
Belleville Brûlerie operates under the brand name Cafés Belleville from the 19th arrondissement of Paris. It was founded in September 2013 by three people already established in the city's coffee scene: David Flynn, formerly of Télescope; and Thomas Lehoux and Anselme Blayney, both previously of Ten Belles and Le Bal Café. Rather than opening as a standalone café, the founders built a combined roastery-and-shop model — the site describes selecting a named blend by quantity, then roasting and shipping it the same day, so beans reach the customer freshly roasted rather than pulled from held stock. Two named blends appear directly on the site's shop pages, La Pantoufle and Château Belleville, both hundred-percent arabica. Beyond the roastery, the operation runs a subscription program, sells brewing equipment, and hosts tasting workshops at its Paris boutique.
Visit official site ↗Palais Royal
Paris’s 1880 roaster — Rue Saint-Honoré’s original specialty coffee, pre-wave by a century.
Best for Paris’s 1880 roaster — Rue Saint-Honoré’s original specialty coffee
Verlet's own site dates the business to 1880 at its original address, 256 Rue Saint-Honoré, describing itself as the oldest house to master artisanal roasting in Paris — 'la plus ancienne maison à maîtriser une torréfaction artisanale.' The roasting itself now happens a short distance away, at 27 Rue de Montpensier behind the Palais Royal gardens, where the company says beans are roasted according to their individual character and the day's weather rather than on a fixed cycle: 'les grains sont cuits à cœur en fonction de leur nature et du temps qu'il fait.' The Saint-Honoré address retains a historic tasting salon, and the shop specializes in single-origin coffees — 'cafés de pure origine' — sold alongside curated teas, honey, jam, chocolate, and biscuits. Verlet predates the current wave of Paris specialty roasters by more than a century, and unlike newer entrants built around direct-trade sourcing narratives, its distinguishing claim is continuity of place and craft: the same neighborhood, an artisanal roasting method unchanged in principle since the nineteenth century, and a tasting room still open in the original building rather than relocated or franchised.
Visit official site ↗35 Avenue de l'Opéra, 75002 Paris
Cédric Grolet Opéra is a bakery and pastry shop on Avenue de l'Opéra, with an upstairs tea room. Flower-shaped pastries form a central part of this address's range, alongside viennoiseries prepared on the premises. The shop opened in 2019, following Grolet's earlier work and boutique at Le Meurice rather than replacing that location.
Best for Flower-shaped pastries and viennoiseries at Opéra
Cédric Grolet opened the Opéra bakery and pastry shop in 2019, after establishing a separate boutique at Le Meurice. The Avenue de l'Opéra address has its own identity, centred on flower-shaped pastries as well as viennoiseries. It should therefore be treated as a specific shop rather than a generic reference to every Grolet location.
The maison describes production on the premises, with quantities determined by what its pastry team can make. Flower pastries involve assembly and piping, while the bakery supplies a different range of baked goods. Those processes explain the distinction between choosing a decorated pastry and buying something from the viennoiserie range.
An upstairs tea room provides a seated option within the same building for breakfast or a later visit. A takeaway purchase and a tea-room visit consequently involve different ways to use the address. The menu should guide the final choice, because individual creations need not remain unchanged across seasons. The shop's own account supports on-site production here, rather than a manufacturing claim covering the chef's other establishments.
Visit official site ↗Online
Compagnie & Co, which describes itself as the oldest French tea brand, was founded in Paris in 1848 by the Meric family as a chocolate importer before pivoting to tea, and sells loose-leaf and bagged teas, rooibos and herbal infusions blended in France, including steam-aromatised and organic-certified ranges.
Best for French tea blends from an 1848 house in black-and-gold tins
Compagnie Coloniale traces to 1848 in Paris, founded by the Méric family and generally cited as France's oldest tea brand. It began as an importer and distributor of chocolate before shifting its focus to tea, opening its first boutique at 19 avenue de l'Opéra - an address that stayed the brand's emblematic shop for years - and inaugurating its first factory on rue Lesueur, near the Arc de Triomphe, in 1850, an operation that at its height employed some 450 people. The house built its identity on a marine-anchor logo and black-and-gold striped tin boxes that are still recognizable today, and it renamed itself Compagnie & Co in 2022 while keeping the historic mark. The current range runs to loose-leaf and bagged teas, rooibos and herbal infusions, all blended and packaged in France, spanning green, black and white teas, matcha, and accessories, with a steam-aromatised range and organic-certified blends alongside the core catalogue. For a house closing in on 180 years, the through-line is continuity of place and symbol - the same anchor, the same striped tin, carried from an 1848 chocolate importer's storefront near the Opéra to a present-day online shop still selling tea under a name that has changed only once.
Visit official site ↗Compagnie Coloniale
Heritage HouseParis / Online
Compagnie Coloniale traces its founding to 1848 at 19 Avenue de l'Opéra in Paris, positioning itself as one of France's oldest tea houses, still selling heritage-style blends packaged in its traditional tins.
Best for French tea blends, flavored teas and herbal infusions
Compagnie Coloniale's own account of its history reaches back to 1848, when the house was established at 19 Avenue de l'Opéra in central Paris — a founding date that, if accurate, would put it among the oldest tea merchants still trading in France, predating better-known Paris houses like Mariage Frères (1854) and Betjeman & Barton (1919). The name itself is a period piece: “Compagnie Coloniale” reflects the 19th-century French trade language of the era it was founded in, when tea, coffee and other goods moved through import networks into Paris grocers and specialty houses.
What survives of that history in the current business is the packaging language more than one famous blend — heritage-style tins presented as a through-line back to the house's founding, sold alongside a broader modern tea catalog. Where houses like Mariage Frères or Dammann built their public identity around a signature blend (Marco Polo, Jardin Bleu), Compagnie Coloniale leans more on the claim of seniority itself as the reason to choose it. For a visitor, that makes it a stop less about one particular tea and more about the idea of drinking from a Paris institution that predates the Second Empire.
Paris / Multiple
Paris specialty-coffee pioneer founded 2010 by Antoine Netien and Tom Clark, credited with introducing flat whites and third-wave roasting to the city. Roasts its own beans in Romainville and runs cafes in Paris, Tokyo and Osaka.
Best for Flat white Tom Clark and Antoine Nétien brought to Paris's 7th arrondissement
Coutume was founded in 2010, and its first roastery-coffee shop opened in Paris in 2011. Tom Clark and Antoine Nétien helped establish the business around specialty coffee, direct producer relationships and precise roasting rather than standardized blends. The first café in the 7th arrondissement became part of the early specialty-coffee wave in Paris, while Coutume later expanded its roasting and café footprint. For a shopper, the useful distinction is the coffee itself: traceable origins, house roasting and brewing methods intended to show differences between lots rather than mask them.
Visit official site ↗Dammann Frères
Heritage HouseParis / Multiple
Dammann traces its royal tea privilege to 1692, granted by Louis XIV, and was refounded as a modern tea house in 1925 by brothers Robert and Pierre Dammann — now known for its Jardin Bleu blends and wide single-origin range.
Best for French tea blends, loose-leaf tea and infusions
Dammann Frères carries two founding dates, and both matter to how the house tells its own story. The first is 1692, when King Louis XIV granted a royal privilege to a Monsieur Dammann — of Dutch origin — giving him the exclusive right to sell tea, coffee, chocolate and sorbets in France, part of the crown's practice of selling trade monopolies to raise money for war. The second is 1925, when brothers Robert and Pierre Dammann built the modern commercial maison on that inherited name, turning a centuries-old royal grant into a working tea business rather than a historical curiosity.
That house is what operates today: an extensive catalog spanning black, green, white and oolong teas, plus infusions, accessories and gift sets, sold through its own boutiques — including a newer Nantes shop — and online. Jardin Bleu is the house's signature blend line, the closest thing it has to a flagship recipe, though the broader catalog runs wide rather than narrow. What distinguishes Dammann from other old Paris tea houses isn't a single tea so much as the length of the claim behind it — a royal document from the reign of the Sun King standing behind a 20th-century family business still trading under the same name three centuries later.
Visit official site ↗Online
James Heeley, an English perfumer who turned to scent after meeting Annick Goutal in 1996, runs this independent Paris house under his own name, prized for pairing unlikely notes such as yuzu with sea salt and green tea with mint.
Best for James Heeley, an English perfumer who turned to scent after meeting Annick
James Heeley came to perfumery sideways. Born in Yorkshire and trained in philosophy and aesthetics at King's College London, he worked as a graphic designer before a meeting with Annick Goutal in 1996 pulled him toward scent; he chose Paris to learn the craft directly. His eponymous house is one of the few in Paris where founder and owner are still the same person, which shows in how deliberately small the collection stays.
The fragrances lean on ingredient combinations that read as odd on paper and work on skin: Menthe Fraîche pairs mint with green tea and white cedar for what regulars describe as an unusually true reading of mint rather than a toothpaste abstraction; Sel Marin builds around sea salt for a clean, mineral finish; Note de Yuzu leans into the brightness of Japanese citrus against vetiver and salt. None of the three chase sweetness or projection for its own sake — the house's identity is precision over spectacle, a handful of ideas worked out carefully rather than a wide catalog. For visitors, it's a stop for someone who wants a fragrance built like an argument: one clear idea, executed without excess.
Visit official site ↗Rue du Faubourg Saint-Honoré, Paris
Jean-Paul Hévin, named Meilleur Ouvrier de France in 1986, opened his first Paris shop in 1988 and a tea house at 101 rue du Faubourg Saint-Honoré in 1997, building his reputation on grand cru and single-origin dark chocolate.
Best for Single-origin grand cru chocolates from Meilleur Ouvrier de France Jean-Paul Hévin
Jean-Paul Hévin earned his confectioner's certificate at 17 and went on to win eight major pastry and chocolate competitions before being named Meilleur Ouvrier de France in pastry and confectionery in 1986 — one of the industry's most demanding professional titles, awarded only after a multi-stage national competition. He opened his first Paris shop, “Le Petit Boulé,” on Avenue de la Motte-Picquet in 1988, followed by a second on Rue Vavin in 1990, then a dedicated tea house on rue du Faubourg Saint-Honoré in 1997, at number 101 in the 8th arrondissement, tucked into a courtyard off the fashionable end of the street.
His work centers on dark chocolate specifically, built around grand cru and single-origin ganaches rather than a broad milk-chocolate range, and he still visits cocoa-growing countries most years to work directly with the origins he uses — a habit that keeps the sourcing hands-on rather than delegated to a buyer. The brand has since expanded to Japan and Taiwan alongside its Paris shops. For a visitor, the Faubourg Saint-Honoré address doubles as a tea house, meaning it's one of the few Hévin addresses where you can taste the chocolate work alongside a pot of tea rather than just buying a box to go.
Visit official site ↗Kusmi Tea
Heritage HouseParis / Multiple
Founded in 1867 by Pavel Kousmichoff in St Petersburg and relocated to Paris after the Russian Revolution, Kusmi Tea now produces its organic, B Corp-certified blends — including the historic Anastasia recipe — in Normandy.
Best for Anastasia blend and colorful tins from the 1867 St Petersburg house
Kusmi Tea's founder, Pavel Kousmichoff, left home at 14 to work for a St Petersburg tea merchant, and was given a small tea house of his own on his marriage in 1867 — the year the brand now dates itself to. The business grew quickly under him: a favorite of Russian nobility by 1880, and a chain of roughly ten tea houses by 1901. That history ended with the Russian Revolution, when the family relocated the business to Paris in 1917, carrying the Russian tea tradition — and recipes like the historic Anastasia blend — into French retail.
The brand now operates from Paris with production based in Normandy, where it makes its teas to organic and B Corp-certified standards — a very different operational footprint from the imperial-era tea houses it descends from. The catalog runs past 100 varieties, spanning the historic Russian-style recipes alongside newer wellness-oriented lines, including the organic Detox series launched in 2007. What ties the current business to its 1867 origin is mostly Anastasia and the brand's colorful tin packaging, both treated as a throughline to the St Petersburg tea house Kousmichoff built before the family ever set foot in Paris.
Visit official site ↗La Grande Épicerie de Paris
Hidden GemParis / Rive Gauche / Online
La Grande Épicerie de Paris is the gourmet food hall adjoining the Le Bon Marché department store at 38 rue de Sèvres, part of the LVMH group since the 1980s, stocking tea, chocolate, pantry goods and prepared food.
Best for Gourmet food hall of Le Bon Marché — tea
La Grande Épicerie de Paris operates as the food half of Le Bon Marché, the Left Bank department store widely credited as the world's first — housed in an adjacent building at 38 rue de Sèvres rather than folded into the main store floors. Le Bon Marché itself was bought by Bernard Arnault in 1984 and became a founding house of his LVMH luxury group in 1987, the same ownership umbrella La Grande Épicerie sits under today as one of LVMH's selective-retailing divisions.
The store's identity is breadth rather than a single specialty: aisles running through tea, chocolate, pantry staples, condiments and prepared food sit alongside produce, wine and a bakery, closer in spirit to a curated department-store grocery than a boutique specialist. That range is the actual draw — rather than going deep on one category the way a dedicated tea house or chocolatier does, it lets a visitor cover pantry gifts, a chocolate bar, a tin of tea and something to eat on the spot in one stop. For a shopper who wants Paris's specialist food culture without visiting five separate addresses, it's the compressed version — curated by one of France's oldest retail names, now running inside a much larger luxury group.
Visit official site ↗Rue du Faubourg Saint-Honoré, Paris
Faubourg Saint-Honoré anchor: La Maison du Chocolat offers sweets, pantry goods, chocolate, tea, biscuits, condiments, or food gifts.
Best for Chocolate, tea, and biscuits at the Faubourg Saint-Honoré address
Robert Linxe, a Basque chocolatier the French press dubbed 'the wizard of ganache,' founded La Maison du Chocolat in Paris in 1977 — by legend on the site of a former wine cellar, fittingly, for he treated cacao with a taster's vocabulary of origins and finishes. Linxe's revolution was restraint: ganaches of extraordinary smoothness, flavors — fresh mint, lemon, raspberry — infused rather than overlaid, sugar held in check so the chocolate itself carried the composition. The house's dark-brown boxes became the Parisian standard for serious chocolate gifting, and the Faubourg Saint-Honoré address places it among the street's luxury procession. The ganache assortment remains the essential purchase — Linxe's classics preserved alongside seasonal work — with the éclairs and truffles close behind. Taste the plain dark ganaches first; the house's entire philosophy of chocolate as vintage is in them.
The ganaches keep poorly in heat and gloriously for a week in cool rooms; buy the plain assortment first and let the infused flavors argue for a second box.
Visit official site ↗75 Avenue des Champs-Élysées, 75008 Paris
Macarons since 1862. The Champs-Élysées flagship is a Belle Époque jewel box of pastel colors and gilt.
Best for Macarons and Belle Époque tea-room pastries on Champs-Élysées
Visit official site ↗Paris / 18th
Paris coffee company founded in 2010 in the 18th arrondissement by Aleaume Paturle and Australian barista Paul Arnephy; runs a Rue Marcadet cafe and boutique, a barista school, and a roastery now based in the Drome.
Best for Coffee, École Lomi barista classes and brewing gear
Lomi operates three connected businesses under one name, all detailed on its own site: a coffee shop and boutique at 3 ter Rue Marcadet in Paris's 18th arrondissement, a training facility next door at 3 bis Rue Marcadet called École Lomi, and a roastery — described as 'torréfacteurs certifiés,' certified roasters — located outside Paris in Le Poët Laval, in the Drôme region. The company frames this structure as a deliberate three-part model: 'café, formation et équipement, le triptyque Lomi' (coffee, training, and equipment, the Lomi triptych), positioning itself as a working coffee-education hub rather than a café that happens to also roast. Sourcing is described as long-term relationships with selected producers, with the site stating that 'each harvest expresses a terroir,' language that ties the shop's retail coffee back to the school's technical training rather than treating the two as separate operations. For a visitor, that combination is the distinguishing detail: the 18th-arrondissement address functions simultaneously as a retail shop and the public face of a barista-training operation whose actual coursework and roasting happen at two separate, named locations rather than behind a single counter.
Visit official site ↗PRINTEMPS
Machi Machi, Taiwan's cheese-foam bubble tea brand, pours matcha lattes and fruit teas from rue Chabanais and its Printemps Haussmann counter in Paris.
Best for Taiwanese cheese-foam bubble tea and gourmet teas
Machi Machi is the Taiwanese bubble tea chain built around Cream Cheese Foam tea — a savory-sweet layer of whipped cheese cream poured over black, oolong or jasmine tea — a format the brand is widely credited with popularizing and that has made it a fixture of Asia's tea scene, with a following that reportedly includes Taiwanese singer Jay Chou. The brand runs two Paris locations: its main shop at 5 rue Chabanais near Pyramides in the 2nd arrondissement, and a counter inside Printemps Haussmann, the Boulevard Haussmann department store's food hall in the 9th. The Printemps menu leans into the house repertoire — oolong tea finished with cream foam, iced jasmine green tea, matcha lattes, and seasonal fruit-and-jelly creations — alongside the classic bubble tea format of tapioca pearls in milk tea. Machi Machi positions itself, in its own words, around taste, comfort and craft rather than novelty alone, and keeps an active French Instagram account documenting new drops under the Machi Machi Paris name. For visitors browsing Printemps' food hall, it is the department store's answer to Taipei's tea-shop culture: a quick, photogenic stop for a cheese-foam tea rather than a sit-down tea room.
Visit official site ↗4-6 Rue Lobineau, 75006 Paris
Indoor market in the heart of Saint-Germain — fresh produce, fishmongers, butchers, and a coffee shop. The renovation in 2017 brought modern design to this historic market.
Best for Fresh produce, fishmongers, butchers, and a coffee sho
Visit official site ↗Rue du Faubourg Saint-Honoré, Paris
Faubourg Saint-Honoré anchor: Mariage Frères offers sweets, pantry goods, chocolate, tea, biscuits, condiments, or food gifts.
Best for French-blended teas, tea gifts and teaware
The Mariage family traded tea from the seventeenth century — ancestors negotiated for the French East India Company — and brothers Henri and Édouard founded their wholesale house in Paris in 1854. Its transformation came in the 1980s, when the firm opened to the public and effectively invented French tea culture as a luxury category: hundreds of teas from every producing country, the black-clad tea sommeliers, the colonial-comptoir interiors of dark wood and brass scales, and blends — Marco Polo above all — whose perfumed opulence became reference points worldwide. The black canisters are as recognizable in their category as any luxury packaging in France. The Faubourg Saint-Honoré boutique concentrates the range; the historic Marais house adds a tea salon and museum. Marco Polo is the canonical first tin; the single-estate Darjeelings show the sommelier side of the house.
Smell before buying — the counters open any canister on request — and take Marco Polo home in the black tin; loose leaf, never the compromise of bags.
Visit official site ↗Paris / Multiple
Founded in 1986 by François-Xavier Delmas and a group of friends, Palais des Thés built its identity on visiting tea gardens directly rather than buying through brokers, and now runs more than 150 shops worldwide.
Best for Terroir-sourced teas from François-Xavier Delmas
Palais des Thés was founded in 1986 by François-Xavier Delmas, alongside a group of around 40 friends, at a moment when the Paris tea trade was dominated by long-established family houses. Delmas's approach was to source differently rather than compete on heritage he didn't have: growing up around wine culture gave him an early feel for terroir — how a specific patch of land and its handling shape flavor — and he applied that thinking to tea by traveling directly to producing regions rather than buying through importers.
Over roughly three decades he built relationships across tea-growing areas in Asia, Africa and South America, working alongside the farmers and producers themselves to understand regional techniques and quality at the source. That direct-sourcing model, sometimes described in-house as the work of “Tea Seekers” (Chercheurs de Thé), became the company's core differentiator against older Paris houses selling through intermediaries. From a single shop in the late 1980s, Palais des Thés has grown into one of Europe's larger specialist tea retailers, with more than 150 shops worldwide. For a visitor, the pitch isn't a historic name but a traceable one — teas the house can describe by garden and grower rather than only by blend.
Visit official site ↗Rue du Faubourg Saint-Honoré, Paris
Faubourg Saint-Honoré anchor: Pierre Hermé offers sweets, pantry goods, chocolate, tea, biscuits, condiments, or food gifts.
Best for Macarons, pastries, chocolates and gift boxes
Pierre Hermé, fourth generation of an Alsatian baking family, apprenticed under Gaston Lenôtre at fourteen and became the pâtissier who made French pastry a designer discipline — Vogue's 'Picasso of pastry' label followed him permanently. Launching his own house in 1998, he introduced collections presented like fashion seasons and built flavor architectures that changed the macaron from sweet to serious: Ispahan's rose, lychee, and raspberry — his most famous creation — Mogador's milk chocolate and passion fruit, Infiniment Vanille's single-flavor depth. His macarons compete with Ladurée's for the Parisian crown, the rivalry itself a fixture of food journalism, and his boutiques treat pastry with jeweler's presentation. On Faubourg Saint-Honoré the house sits appropriately among couture. Ispahan — as macaron or full entremets — is the essential order; the Infiniment series shows his purist register.
Buy the Ispahan croissant in the morning if the boutique carries it; the viennoiserie translation of the famous flavor sells out and travels better than macarons.
Visit official site ↗Paris / France
Madame Roy opened this chocolate shop at 27 rue de Longchamp on June 16, 1948; it still sells chocolates, marrons glaces and calissons there. A sister tea and coffee counter next door stocks over 100 varieties, with 2-hour Paris delivery.
Best for Chocolates, marrons glacés, calissons and 100-plus teas
Madame Roy opened this chocolate shop on June 16, 1948, at 27 rue de Longchamp in Paris's 16th arrondissement, positioned between the Eiffel Tower and the Arc de Triomphe, and the business has stayed at that same address for more than seventy-five years since. The chocolate range covers boxed assortments, tasting squares, tablets, florentines and truffles, alongside French confectionery staples the shop has built its reputation on: marrons glaces (candied chestnuts), calissons, nougats, caramels and liqueur-filled chocolates. A companion address next door, at 29 rue de Longchamp, houses a dedicated tea and coffee counter carrying more than 100 varieties of teas, infusions, rooibos and carcadets sourced from origin producers - effectively doubling the shop's footprint on the same block rather than folding tea into the chocolate counter itself. Under current owner Stephane Douville, the shop describes its sourcing as "rigoureusement selectionne" (rigorously selected), and the business now runs an online boutique with delivery across Paris in as little as two hours, plus free shipping across mainland France on orders over €50 and a dedicated corporate gifting catalog. The combination of a fixed 1948 address and a modern same-day delivery layer is the throughline: a neighborhood institution that has kept its physical anchor while building out logistics around it.
Visit official site ↗Paris / Multiple
Specialty coffee roaster founded in Paris in 2009 by Christophe Servell, son and grandson of roasters, with backing from entrepreneur Jeremie Trigan. By its own account France's first specialty coffee roaster, founded 2009; now operates roughly a dozen French locations plus outposts in South Korea.
Best for Competition-grade single origins from Christophe Servell's 2009 specialty roastery.
Terres de Café was founded in 2009 by Christophe Servell and describes itself as a pioneer of specialty coffee in France, operating independently with physical boutiques in Paris, Lille, and Versailles alongside European online sales. The company's competition record, listed on its own site, is unusually dense for a French roaster: Best Espresso of France in 2024, World Champion Ibrik in both 2023 and 2024, Best Coffee Roaster of France in 2015, seven French championship titles overall, and six Epicures awards for fine groceries. Roasting takes place in the Île-de-France region using Loring roasters, which the company describes as carbon-neutral equipment, and its stated sourcing model works directly with small producers and cooperatives across Africa and Latin America. Servell is quoted on the site framing the business around its supply chain rather than its retail presence: 'without our producer partners, we don't exist.' The distinguishing fact here isn't heritage — Terres de Café is younger than most Paris specialty roasters — but a competition record that is verifiable and specific rather than a marketing claim, spanning both barista-skill contests (Ibrik, espresso) and a wider run of French national titles.
Visit official site ↗Le Havre, Seine-Maritime, France
This fifth-generation Le Havre house roasts more than 2.5 tonnes of coffee daily under its Cafés Charles Danican and Maison Lemétais brands. Part of its range carries ECOCERT organic certification.
Best for Cafés Charles Danican and Maison Lemétais blends
Brulerie du Havre de Grace trades under two family brands, Cafes Charles Danican and Cafe Maison Lemetais, and describes itself as fifth-generation in the coffee trade -- "5eme generation dans les metiers du cafe." Its roasting facilities sit in Le Havre, a city the company itself frames as historically significant to French coffee: "place historique de l'importation du cafe en France," the historic site of coffee's importation into France. That heritage comes with real production scale -- daily roasting capacity exceeds 2.5 metric tons, putting it well beyond boutique-roaster volumes -- and part of its range carries ECOCERT organic certification (registration FR-BIO-01) covering roasting, grinding and packaging, verifiable directly through ECOCERT's own certificate lookup. The business serves both individual customers and professional accounts nationwide, including coffee distributors, vending-machine operators and specialty food retailers, offering roasting, grinding, packaging and equipment rental or sales as a full-service operation rather than a single retail counter. Deliveries reach customers within 48 hours through partner carriers, and the company states it has maintained relationships with its green-coffee importers for more than 50 years. Five generations of continuous family ownership, tied to a genuine historic coffee-import port and backed by organic certification at multi-tonne daily volume, is an unusually complete provenance story for a working roastery.
Visit official site ↗Nantes / France
Cime is a Nantes specialty-coffee roaster built around named micro-lots, including a Sidra-variety Ecuadorian lot from Finca La Soledad and a Peruvian Caturra from El Campo. Beans, equipment and gift sets sell at its Rue des Hauts-Pavés shop and online.
Best for Ecuador and Peru microlot coffee roasted in Nantes
Cime is a specialty-coffee roaster and shop at 20 Rue des Hauts-Pavés in Nantes, built around named, single-farm micro-lots rather than anonymous origin labels. Its current lineup includes a Sidra-variety lot from Finca La Soledad in Ecuador, described with notes of pomegranate and honey; Colombian coffee from Aroma Nativo and Finca Nogales; and a Caturra-variety lot from El Campo in Peru.
The company frames its roasting philosophy in three words -- "precise, intense, clear" -- and says it controls the roast specifically to bring out each lot's aromatic profile rather than roasting toward a house-style darkness. That farm-level naming convention, carried through to the shop's product pages, is the clearest distinguishing detail of Cime's offer.
Beyond bagged beans, Cime runs tasting workshops and sells brewing equipment and gift sets from its Nantes shop, along with a subscription for regular deliveries. For a roaster operating from a single storefront, the combination of named micro-lots, a stated notes-preserving roast approach, and in-house tasting workshops positions Cime closer to a specialty coffee bar than a conventional retail roastery.
Visit official site ↗Poitiers / France
Chocolatier since 1828, Fink runs three storefronts around Poitiers and Chauvigny with a tea salon at its Rue du Marche Notre-Dame flagship. It hand-makes chocolates, macarons, patisserie and ice cream, pausing shipping in summer heat.
Best for It hand-makes chocolates, macarons, patisserie and ice cream
Fink Chocolatier traces its craft back to 1828, giving it a founding date well over a century before most of the chocolate houses it's typically compared to locally, and the business today runs three storefronts across the Poitiers area: the flagship on Rue du Marche Notre-Dame in central Poitiers, a second Poitiers location on Rue Gustave Eiffel, and a third in nearby Chauvigny. What sets the flagship apart from the other two is its tea salon, open early afternoon (from 12:30 to 6pm) as a sit-down complement to the retail counter - the shop's own site frames the in-person experience as central, stating plainly that "the best experience is in-store" rather than pushing customers toward online ordering. The product range spans well past boxed chocolates: tablets in single-origin, gourmet and organic styles, macarons, a full patisserie line, ice cream, and fruit pastes, giving Fink a broader confectionery identity than a chocolate-only shop. All three locations keep Tuesday-to-Saturday hours. Notably, the business pauses online ordering during summer heat, a practical acknowledgment that shipping chocolate through hot weather risks the product itself - a small detail that says something about how seriously the shop treats its own quality control, even at the cost of lost online sales during those months.
Visit official site ↗Wintzenheim (near Colmar)
Victor Grimmer founded this Alsace chocolaterie in 1972 after learning chocolate-making in Switzerland; his family still runs it, making 80-plus bonbon flavors and pure cocoa-butter tablets, with a tea salon serving homemade pastries and desserts.
Best for Tea salon serving homemade pastries and desserts
Victor Grimmer founded this chocolaterie in 1972 after traveling to Switzerland specifically to learn chocolate-making technique, then bringing that method home to build a family business in Alsace with his wife Monique and their daughters, who still run the operation today. The range built around that original training now runs to more than eighty bonbon flavors, from hazelnut and praline to seasonal truffles infused with liqueurs like Kirsch and Baileys, alongside pure cocoa-butter tablets made in dark (70% and 60%), milk (38%) and white styles sourced from multiple cocoa origins. A tea salon attached to the shop, on the route de Colmar in Wintzenheim, serves hot beverages alongside homemade pastries, ice cream coupes and other desserts, giving the business a sit-down component beyond the retail chocolate case. Wholesale accounts extend the chocolates across France beyond the Wintzenheim storefront, but the core of the operation remains a single-family workshop rather than a scaled-up producer: one recipe brought back from Switzerland more than fifty years ago, still made under the family's own hand. For visitors, the draw is that combination -- a working chocolate workshop with decades of technique behind it, and a tea salon attached for eating what comes out of it on the spot.
Visit official site ↗Colmar (Place de la Cathedrale)
Facing Colmar's cathedral, chef Yann Navarro's shop makes chocolates, pastries and viennoiseries daily, served in a boutique and a shaded tea-salon garden. He also teaches pastry masterclasses and ships nationwide via Click&Collect.
Best for Contemporary pastry and chocolate made daily by chef Yann Navarro
L'Atelier de Yann sits opposite Colmar's cathedral, run by chef Yann Navarro in a shop built around a deliberately contemporary interior -- faience, stone, metal and glass finishes in warm brown tones, under a ceiling of inverted fir-wood beams meant to suggest a forest canopy. Navarro makes the full range on site daily: chocolates, pastries, viennoiseries and seasonal creations, sold from a boutique case rather than shipped in from a central kitchen. Attached to the shop is a tea salon with a shaded garden terrace, giving the business a second identity as a place to sit rather than just buy and go -- customers can take a pastry and a tea or coffee outside rather than carrying it away. Navarro also runs pastry masterclasses from the space, teaching technique to visitors rather than keeping the process entirely behind the counter. The shop supports Click&Collect ordering plus delivery across France and further into Europe, extending its reach well past walk-in customers in central Colmar. Between the central cathedral-facing address, the daily-made boutique, the tea garden and the teaching classes, the business functions as pastry shop, tea room and small culinary school under one roof, built around Navarro's own hands-on production.
Visit official site ↗La Brulerie Chartraine
Hidden Gem5 rue Noel Ballay, Chartres
Roasting in Chartres since 1959 and under the Herbe family since 1999, La Brulerie Chartraine sells daily-roasted coffee, loose-leaf tea and local confectionery like mentchikoffs, with a second Bonville roasting shop added in 2023.
Best for Daily-roasted coffee, loose-leaf tea and local confectionery like mentchikoffs
La Brulerie Chartraine has operated in Chartres since 1959, originally from a shop at 5 rue Noel Ballay in the city center. Christophe Herbe's parents took over the roastery in 1999, and the family kept it at the same downtown address for more than two decades before Christophe opened a second location in March 2023, a purpose-built workshop at Parc de l'Equerre in nearby Bonville (Gellainville) designed to be more spacious and easier to access than the historic shop.
Both locations roast daily, working with green coffee sourced directly from producers across Latin America, Africa and beyond. Alongside the coffee, the shop sells loose-leaf teas including house-made blends that reference Chartres's own local heritage, plus chocolates, biscuits, honey, jams and nougat. One local specialty stands out on the shelf: mentchikoffs, a pralined candy particular to the region. Two roasting sites, more than 65 years under one name, and a shop-floor mix of daily-roasted coffee, tea and regional confectionery make La Brulerie Chartraine less a single-product roaster than a small grocery built around what its own ovens and roasters produce fresh each day.
Visit official site ↗Tretat / France
Open since 2003 near Étretat's town hall, La Rose des Vents stocks 200-plus Norman ciders and Calvados, cheeses like Camembert and Livarot, charcuterie, and cliff-walk picnic hampers, plus embroidered tea towels and cider bowls.
Best for 200-plus Norman ciders and Calvados, cheeses like Camembert and Livarot, charcuterie
La Rose des Vents opened in 2003 at 2 rue Monge, near Étretat's town hall and tourist office, and describes itself as the village's oldest shop dedicated to Norman regional products — a claim borne out by three subsequent expansions, in 2008, 2015 and 2022, as the inventory grew past what the original space could hold. The core of the shop is drink: more than 200 references of cider and Calvados drawn from Normandy's five departments, alongside non-alcoholic apple and pear juices for visitors not looking for alcohol. Cheese counters carry Camembert, Neufchâtel, Livarot and Pont l'Évêque — Normandy's signature cow's-milk cheeses — and the prepared-food side runs from charcuterie terrines and tripe dishes to seafood, including scallops, oysters and lobster bisque. For visitors headed to Étretat's chalk cliffs, the shop assembles weekend picnic hampers from its own stock, alongside embroidered tea towels and traditional cider bowls (bolées) sold as take-home souvenirs. Nearly every category on the shelves is sourced directly from Norman producers rather than a general gourmet-shop mix, which is the throughline across two decades and three expansions: a deliberately regional, not generic, French specialty grocer built around what Normandy itself produces.
Visit official site ↗Gérardmer / Vosges / Online
A Vosges textile house weaving jacquard tablecloths, napkins and tea towels since 1888, holder of France's Entreprise du Patrimoine Vivant heritage label, with a Saint-Germain-des-Prés boutique that was named France's 2026 IHA Global Innovation Awards winner, according to the house.
Best for Vosges textile house weaving jacquard tablecloths, napkins and tea towels since 1888
Le Jacquard Français has woven table linens in the Vosges since 1888, building its name on jacquard looms that let a single run of fabric carry complex, richly patterned motifs rather than a printed surface design. The technique is slower and more exacting than screen-printing — the pattern is built into the weave itself — and it's the reason the house holds France's Entreprise du Patrimoine Vivant (Living Heritage Company) label, a state recognition reserved for manufacturers with rare, hard-to-replace craft knowledge.
The catalog runs from tablecloths, napkins, runners and placemats through kitchen textiles — tea towels and aprons among them — to bedding and bath linens, with embroidery and made-to-size tablecloth services for buyers who need an exact fit rather than a standard rectangle. Its Paris boutique, in Saint-Germain-des-Prés, recently picked up recognition at the IHA Global Innovation Awards, a rare crossover nod from the houseware trade for a company whose core business is still the loom rather than design licensing. The house now sells into more than 40 countries, but manufacturing stays anchored in the Vosges region where it started, which is the part of the story that actually explains the price and the durability.
Visit official site ↗Colmar (Place de l'Ecole)
Colmar native Thierry Mulhaupt opened this Art Nouveau boutique in his home city in 2007, selling design chocolates and pastry alongside the Mandarinette, a local specialty created by Edouard Merklen in 1938. A small tea salon has a summer terrace.
Best for Small tea salon
Thierry Mulhaupt, a Colmar native, opened this shop -- his third boutique -- in his home city in 2007, in a fully renovated Art Nouveau building near where sculptor Frederic Auguste Bartholdi, creator of the Statue of Liberty, was born. The shop sells Mulhaupt's design chocolates, pastries, pain d'epices and jams, but it also carries a piece of Colmar confectionery history that predates his own career: the Mandarinette, a specialty Edouard Merklen created locally in 1938, which Mulhaupt still makes rather than letting it disappear with its original maker. A small tea salon sits inside, with terrace tables set out in summer for pastries and a coffee or tea taken on site rather than to go. The shop operates at the intersection of Mulhaupt's own contemporary chocolate and pastry work and a deliberate act of local preservation -- keeping a nearly ninety-year-old Colmar specialty on the case rather than replacing it with something newer. Its location adds to that sense of continuity: steps from Colmar's historic center and the Bartholdi birthplace, in a building whose Art Nouveau architecture was restored rather than gutted for a more generic shopfront. Open Tuesday through Saturday, the boutique functions as both a working patisserie-chocolaterie and a small sit-down tea room.
Visit official site ↗Curated ORBIS register · official links shown where recorded