Long considered the guardian of modern pastry-making, Pierre Hermé needs little introduction. While everything on offer at his Paris boutiques is seductive, there are three key reasons to visit: the Ispahan croissant, composed of rose, raspberry and lychee; the Infiniment Vanille shortbread tarte, featuring a combination of Mexican, Tahitian and Malagasy vanillas; and the exquisite macarons, which come in eclectic flavors like Iranian black lemon and mandarin orange–pink peppercorn. To sample this holy trinity, you’ll have to visit one of his two flagship stores—the others only sell chocolate and macarons. (The second flagship is located at 185 Rue de Vaugirard.)

This boulangerie-pâtisserie is owned and run by Claire Damon, whose aversion to publicity means her exquisite tartes and cakes made out of seasonal fruits often fly under the radar. But for those in the know, her shops—two of just a handful citywide run by women—are an essential part of any pastry tour. Don’t miss Le Lipstick, a round, almond-flour-crust tarte filled and coated with bright fruit, as well as her chausson aux pommes, the Platonic ideal of breakfast pastries. (Don't miss the second location at 89 Rue du Bac.)

It may look sepia-tinted and old fashioned, but the pastries inside this boulangerie-pâtisserie are resolutely modern. Informed by the two years he spent working in Tokyo for Alain Ducasse, pâtissier Olivier Haustraete incorporates Japanese flavors—bean paste, yuzu, sansho pepper, roasted malt—into classic éclairs, tartes au citron, and millefeuilles, with at least two new creations rolled out each month.

Known for his soft caramels, otherworldly chocolates, and award-winning pastry, Jacques Génin is a classic triple threat, and his flagship tea salon in the Haut-Marais showcases the full range of his talents. All pastries—including millefeuilles, tartes au citron, and Paris-Brest—are made to order, so be sure to ask for a pot of tea or hot chocolate to help ease the anticipation. (A second location at 27 Rue de Varenne offers chocolate, caramels, and candied fruit only.)

The nostalgic sablé, a classic shortbread, is elevated to new heights at this Haut-Marais shop. The old-fashioned theme extends to the charming interior, which is kitted out with antique display cases, light fixtures, and porcelain cake trays. The sablés come in two sizes: large tartes with fillings like pecan, lemon curd, Gianduja, and pear and candied chestnut, and individual bite-sized cookies sandwiched together with light ganache, perfect for nibbling on the go.

Located steps from Rue Mouffetard, the Latin Quarter’s market street, this svelte shop displays its wares like glittering jewels. There are plenty of gems to choose from, but the standouts here are the Lily Valley, a violet-infused riff on the Saint-Honoré (a pastry named after the patron saint of bakers and composed of multiple layers of small cream puffs filled with pastry cream, caramelized, and topped with whipped cream), and the seasonal fraisier (strawberry shortcake), named the city’s best by Le Figaro in 2014.

Christophe Vasseur’s bakery is both a neighborhood fixture and an international destination, thanks to his commitment to traditional bread-making methods and his mind-blowing viennoiseries. Pick up a snail-shaped escargot puff pastry filled with pistachio and chocolate and one of his seasonal tartes (the fig, served in early autumn, is particularly sublime). Your eyes may be glued to the vitrine, and understandably so, but don’t forget to admire the hand-painted ceiling before you leave—it dates back to 1860.

Marchal made his mark on the pastry world as head chef at the Crillon, the Plaza Athénée, Le Bristol and La Maison du Chocolat—and yet, this is his first pâtisserie. Parisians from all parts of town make the trek to the heart of Montmartre for his madeleines, which come in flavors like lemon zest, grand cru dark chocolate, pine honey, and pistachio. Not surprisingly, his renditions of French classics like baba au rhum and tarte aux framboises are equally flawless.