You haven’t tasted a cookie until you’ve torn into one of Jeremy Coste’s creations at Crème. Already a firm favorite in London’s Soho and Notting Hill, for 2023 Coste brought ultra-gooey cookies, coffee, and soft serve ice cream to Le Marais, overseen by executive chef Gabrielle Coste. It’s brave to come to Paris to sell US-inspired cake, but Crème’s unique offering of giant cookies in flavors from white chocolate and miso to raspberry rose and cafè crème is a welcome addition to the city’s experimental pastry scene. Crème has also just expanded out of Europe to open in Bahrain.

Originally a pandemic pop-up, Melbourne’s Tarts Anon from former Dinner by Heston head pastry chef Gareth Whitton and partner Catherine Way, has stood the test of time. Early fans had to collect their tarts, in flavors of lemon and rhubarb or sour cherry and almond financier. When the couple began taking orders online, these quickly sold out. The solution? To open not one but two Melbourne pastry shops in the past year, in the Cremorne and Collingwood neighborhoods. Queue for whole, half or single slices of tarts described by Whitton as “approachable but refined”. We’ll race you there for the smoked pecan & butterscotch or cherry & gingerbread.

As one of Argentina’s best loved pastry chefs, Belén - or Belu - Melamed has focused on production and education until this year, when she finally opened a shop-front in Buenos Aires, designed by sister and business partner Camila. The bijou outlet with its striped awning over a window and sidewalk stools, proved an immediate hit for fans of modern Argentine pastry. Although the country is known for its dulce de leche and alfajores, Belu plays with flavors, introducing savory and spice, and experiments to achieve lighter, low sugar pastry. Elsa, a bestseller, is an almond sablé topped with hibiscus and vanilla mascarpone, named for the sisters’ grandmother, who inspired their early love of pastry.

A master pastry chef who distills the essence of the Côte d’Azur in his magical creations, from crisp green apple and fragrant peach to ripe figs, and herbs. After twelve years at Eze’s iconic restaurant La Chèvre d’Or, Dugourd and his wife Aurélie have opened their own shop in Nice, where you’ll find his classic vanilla Saint Honoré year-round, as well as his trademark trompe de l’oeil pâtisserie including the peach melba and whole lemon cakes. Dugourd has also promised us a Paris pastry shop, where Yann Menguy’s La Goutte d’Or was, in the 18th.

An exquisite example of the new wave of innovative bakeries shaking up the Parisian pastry scene, from couple Solenn Le Squer & Thomas Padovan who make every product with personal love and care. Frappe sells a wide range of artisan breads and pastries as well as its signature Frappe croissant roll - rounds of flaky croissant full of flavored crème pat. Does the name Le Squer ring a bell? Solenn is the daughter of Christian, legendary chef at Le Cinq at Hotel Georges V, while baker Thomas Padovan has worked at Georges V, Plaza Athénée, and Ducasse restaurants in Paris and New York.