Carl Marletti

DELICIOUS. What else can you say? I wanted to try a traditional eclair, but they didn't have any left so I had the last remaining one on the shelf. It was perfection. The other items we tried were decadent and beautifully presented.

These pastries are to die for and are the best I've ever eaten. I highly recommend the Marie Antoinette and the Citron Yuzu tartes. The raspberry macaron was my favorite and some were the size of moon pies. The flavors are bold, the textures are sublime and they are each meticulously beautiful. The staff was friendly and helpful and each pastry was packaged very securely for transport. Just go. Try as much as you can! You won't regret it.

The real deal! Was recommended we stop here by a local and wow, so worth it. You won't be disappointed.

Master of his art. Far from the madding crowds...

I did not think it could be possible. I'd just lost all appetite after passing through a bakery (average 4.5 stars) that was teeming with flies, and angry at those who rated it highly without mentioning the health hazard. But, I continued walking to Carl Marletti - to see if I should make a return trip later to purchase anything. But, a few minutes inside, and guided by the knowledgeable staff, I returned to a state of zen-like calm. Perhaps the Buddhist temple priests use desserts in their visualization techniques?? ;)

While other patissiers are striving to create an impression of a jewelry store in their patisseries, Carl Marletti dares to be different: With his exquisite, brightly colored creations, he appears to be running a fashion show, and manically in search of France's Next Top Model... It was just my good fortune to show up when they needed a judge :)

In a remarkable lack of discipline (likely because I was still furious at the prior bakery), I forgot to consult my research for Carl Marletti's greatest hits... and so didn't get any of them:

Lily valley: Carl's version of Saint Honore but with violet Chantilly cream (and deep violet sugar crown)
Censier: Dark chocolate quenelle, crunchy thanks to garnish of Praline and Rice Krispies and pop rocks!
Marie Antoinette: Carl's response to the Ispahan
Dome Caraibe: hazelnut chocolate sable, milk chocolate and passion fruit crème, and mango drizzle!
Mont-Blanc: hazelnut dacquoise biscuit, light chestnut mousse, topped with mascarpone vanilla cream.

Instead, I got what I liked in the moment, and to round out the flavors:
Millefeuille vanille: crisp, lightly caramelized, creamy (vanilla cream)
Delice d'Emma: dark chocolate mousse, biscuit sacher, confit of raspberries, enrobed in dark chocolate
Paradis Latin: citrus biscuit coated with raspberry confit, vanilla sabayon with fruits, shaped like a rose
Cikara: soft citrus biscuit, light caramel mousse, and candied lime

Beyond the pastries, I also took with me the Romia (Florentines: nougatine with almonds) and Les Diamants choco (chocolate sables, comparable quality to the ones I loved at Maison C Faure in Montreal)

It's almost impossible to award only a single rose amongst such a bevy of beauties, which perhaps explains why man is genetically programmed NOT to be monogamous... if I were forced to choose from the ones I got acquainted with, I'd happily go with Le Paradis Latin...

Carl Marletti is hands down the best pastry chef in Paris (and I don't care what you've heard from some wannabe influencer who came here once and went to Ladurée like everyone else). I found Marletti after a long and pleasurable quest to find the best religieuse in Paris. I had spent a year searching a decade ago while living here but then that place went out of business. But when one door closes an even better one opens. Not only does Marletti beat the place I had previously found *RIP*, everything here is consistently good. I'd be lying if I told you I don't sometimes by one pastry for me and another for my invisible friend, eat them immediately and then call it dinner. Don't judge. If you try then you'll understand.

Had a delicious raspberry macaron. One of the staff was quite friendly. Also got the tart with fruits. A very small and clean shop but could be intimidating for those used to more boisterous shops.

hands down one of the best tarts I've had in Paris. The red fruits tart I had was divine perfection. The fruits were perfectly sweet, the custard is the right amount of sweetness and consistency, and the tart WOW. The tart crumbles just where you bite it so even though it was difficult to eat on street, it was still possible without making a big mess. All the pastries here look absolutely divine!

I've also tried the fraisier (which is on several lists for the best in paris) and it was good but not the best in my opinion. The one here has a thick layer of icing or almond paste on the top which I don't like, the fraisier at Dalloyau is better. Note that the fraisier at carl is only sold as a larger cake meant to be shared for 2-4 people. They don't sell it as an individual piece.

I must confirm what others have said, this man is the best in Paris. A must visit if you have any interest in the art of pastry.

The pastries here are simply great! On a Sunday we past here and the people were queueing outside. That always means there is something good. I saw the beauty of the pastries before, but now that my girlfriend was in Paris it was an ideal chance to taste them. We tried 3, the belle helene, lemon and a pistache eclair. I just had to take the eclair, cause I am in search of the best eclairs of Paris. First of all the Belle Helene and the lemon were really really good! Looked beautiful and tasted alike. But the eclair was really phenomenal. Without a doubt the best eclair I have had in Paris so far. Tried eclair de genie the day before, but that was nowhere near. I will get the cafe one next week, cause I will be back!!

This is perhaps my favourite patisserie in the whole of Paris. The pastries here are superb and they are among the prettiest that I've ever seen. You can tell that an enormous amount of expertise has gone into each of his creations simply by looking at them. On top of that they taste incredible!

The Marie-Antoinette is similar to Pierre Herme's famous Ispahan except it tastes so much better. Every single one of his patisseries is perfect. I've tried a fair few of them by now and haven't ever been disappointed.

I only wish his patisserie were a tiny bit more central so that it could be frequented by more people and celebrated as it deserves.