Zest, Champion's bakery and tea room

After a stint with Eric Kayser and many years as executive chef at Boulangeries l'Essentiel in Paris, where he appeared on La Meilleure Boulangerie de France with Anthony Bosson (winner of the Ile-de-France region), Cyril Gaidella, Champion de France du Dessert 2017, decided to strike out on his own, and last February opened his boulangerie-pâtisserie in Neuilly on the outskirts of Paris, a stone's throw from Parc de Bagatelle.

Cyril already had a boulangerie-pâtisserie on rue Ernest Deloison in Neuilly, but when he took over the business, he had to rethink everything. Farewell to ready-made flours with various additives, Cyril has since switched to sourdough bread using Laurent Foirien's flours from Ferme d'Edviliers in Gezeran, Yvelines.

Forget industrial doughnuts for homemade viennoiseries. As the chef is originally from Alsace, you'll also find kouglof and other pretzels in the store.

When it comes to pastries, there's an embarrassment of riches to choose from, from Paris-Brest to flan, strawberry flans and the house's famous signature lemon tart. Good, finely selected products, seasonal fruit and a lot of hard work, that's what makes a great marriage.

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In this bakery-pastry shop, a bar offering hot drinks and fresh orange juice awaits you. The tea room area, with its many tables, is the perfect place to relax and enjoy a pastry or a coffee with a croissant. Cyril Gaidella's future ambition is to offer lunch and tea time in this space, which still needs to be refreshed.

In short, if you're looking for a good bakery-pastry shop with genuine homemade products and quality raw materials, this is the place.