For those in the know, Claire Damon’s shops are an essential part of any pastry tour. Stop by her boulangerie-patisserie for the pomme tatin with maple syrup. And don’t miss her chausson aux pommes, the platonic ideal of breakfast pastries.

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 Madagascar vanillas; and the exquisite macarons, which come in eclectic flavors like smoked tea, saffron, iris, carrot, and violet.

There are frequently lines outside the Cédric Grolet pastry shop near the Louvre, and not just because it’s in a touristy neighborhood. The sculpted fruits look like delicate miniatures of the originals, and their lovely flavors live up to that promise. The menu of breakfast items and viennoiserie are stunning complements: Think Paris-Brests, croissants, and pain au chocolat.

Gilles Marchal already made his mark on the pastry world as head chef at the Crillon, the Plaza Athénée, Le Bristol, and La Maison du Chocolat, but Parisians from all parts of town make the trek to the heart of Montmartre for his namesake patisserie. His madeleines are divine 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.

You haven’t lived until you’ve had a kouign-amann from Stohrer, a beautiful bakery in the Second where an array of savory quiches and salads sits across from a pastry case full of sweet delights. Caramelized to a deep amber, with a slight crunch, the kouign-amann is the epitome of pastry. They don’t always have them in stock, though, so defaulting to the choux pastry religieuse or a creamy eclair will still leave you satisfied.

The nostalgic sablé, a classic shortbread, is elevated to new heights at this 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. The large tartes arrive with fillings like pecan, lemon curd, gianduja, and candied chestnut and pear. Then there are the individual bite-sized cookies, sandwiched together with light ganache, perfect for nibbling on the go.

Known for his soft caramels, otherworldly chocolates, and award-winning pastry, Jacques Genin is a classic triple threat. His boutique in the Marais showcases the full range of his talents. All the pastries — including mille-feuilles, tartes au citron, and Paris-Brest — are delicious.

Don’t be alarmed by the sheer volume of pastries, viennoiserie, and breads on offer at Boulangerie Utopie. Take your time to pick the treats that appeal to you most. Maybe it’s the tangy and sweet sourdough croissant, or the thyme and lemon cheesecake on a sablé base. Or maybe you’re more interested in the banana mille-feuille. You can’t go wrong no matter what you choose. Just remember to grab a loaf of bread for the road — it’s also very good, of course.

Given gluten is such an essential part of Parisians’ day-to-day, it may seem impossible to run a gluten-free bakery in the city. But Boulangerie Chambelland is a local favorite. Their gluten-free breads, pastries, choux, tartes, and cakes are all exceptional counterparts to the gluten-filled pastries elsewhere. Even better: Chambelland is devoted to sustainability, and the bakers use all organic ingredients.

Patissier Olivier Haustraete spent two years working in Tokyo for Alain Ducasse. He builds on that experience at Boulangerie Bo, incorporating Japanese flavors — bean paste, yuzu, sansho pepper, roasted malt — into classic eclairs, tartes au citron, and mille-feuilles.

Run by the same people behind everyone’s favorite Parisian restaurants — Septime and Clamato — Tapisserie in the 11th is worth the visit for the maple tart alone. (The same dessert appears on the menu at Clamato, but here you can give it full attention.) The substantial pate sucree base comes filled with a rich, smooth maple filling. If that doesn’t leave you full, the choux and viennoiserie are all just as delicious.