Agatto, the tea room - workshop for the craziest mochis in Paris

Published by My de Sortiraparis · Photos by My de Sortiraparis · Published on January 17, 2025 at 09:47 p.m.
Agatto, that's the name of this confidential tearoom that makes crazy mochis! Agathe, the head pastry chef of this gourmet spot, offers the best mochis in Paris and workshops to learn how to make them. We invite you to discover the nugget.

Agatto is the name of the gourmet spot imagined by Agathe, a pastry chef who has worked at the (now defunct) Café Pouchkine, and who spent two years living and working in Japan, where she developed a passion for Japanese pastry. On her return from Japan, she tried to return to Tomo, but was initially unsuccessful. She ended up working at Des Gâteaux et du Pain for a year before finally joining Tomo and becoming its Chef for 5 years.

At the same time, Agathe launched her French pastry workshops, as she didn't think people would be interested in her mochis. Gradually, people began to ask her for specific courses, which she launched initially at Tomo and via her website. As her courses grew in importance, she eventually left Tomo and set up her own business. So, in 2023, she set up shop at 13 bis de la rue Saint Maur in Paris's 11th arrondissement, offering mochi and know-how.

His tea room is only open two days a week: Thursdays and Fridays, from 2.30pm to 6.30pm. On Saturdays and Sundays, only takeaway sales are available, from 2.30pm to 7pm on Saturdays and until 6pm on Sundays.

Making mochi takes up a phenomenal amount of her time. She works for hours on end to make the mochi dough as silky as possible. All her pastries are homemade, and the fruit ganaches are made from fresh produce.

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When it comes to cooking classes, you can book one of our workshops to learn how to make fluffy pancakes, Japanese pastries, vegan desserts, mochi or superb wagashi. Expect to pay between €70 and €120 per class.

The map

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What do you drink at Agatto?

The house offers a variety of Japanese teas, from Sencha to Genmaicha. There are also fun drinks like black sesame dues lattes, roasted tea Hojicha, a classic bubble tea and traditional or latte versions of matcha.

Agatto, le salon de thé et atelier aux meilleurs mochis de Paris -  A7C0343Agatto, le salon de thé et atelier aux meilleurs mochis de Paris -  A7C0343Agatto, le salon de thé et atelier aux meilleurs mochis de Paris -  A7C0343Agatto, le salon de thé et atelier aux meilleurs mochis de Paris -  A7C0343

What pastries are available?

There's Dorayaki, the traditional Japanese pancake with anko. Of course, Agathe offers us a string of mochi, actually called Daifuku. In Japan, the term "mochi" refers to a glutinous rice dough used to make small rectangular loaves, which are eaten salted at New Year's, and have nothing to do with what you'd find in the West. Daifuku are traditional Japanese pastries, consisting of an envelope of glutinous rice dough filled with a sweet filling, often made from red bean paste(anko). At Agatto, Agathe decided to mix Japanese tradition with her French pastry-making skills. It has to be said that red bean paste doesn't necessarily speak to the French.

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Agathe's mochis combine the flavors of traditional Daikufu with more continental aromas. The classic ganaches, which add freshness to the incomparable softness of these delicacies, add a fresh touch to the whole. Most of them are made with a white chocolate and cream base, accompanied by the house perfume of sesame cream.

Mochi flavors change with the seasons and Agathe's whims. There are the staples that remain on the menu, such as black sesame, coconut, coffee or peanut, but also versions that are often entirely plant-based, such as pear-miso vanilla, blood orange-vanilla or chestnut with marron glacé on a coconut oil base to replace the cream. Beware, these sweet treats are addictive, and to try them is to adopt them.

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The company also offers mochi to take away, as well as a range of groceries and Japanese products such as Genmaicha, a sweet puffed-rice green tea from the island of Yakushima, and matcha bowls. Count €4.50 for a mochi, knowing that they're quite plump on their own. These sweets are fragile and don't keep well at room temperature: they tend to harden quickly when exposed to air or cold, so it's best to eat them quickly or, even better, on the spot.

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Practical information

Dates and Opening Time
From January 17, 2025 to December 31, 2028

× Approximate opening times: to confirm opening times, please contact the establishment.

    Location

    13B Rue Saint-Maur
    75011 Paris 11

    Route planner

    Official website
    agatto.fr

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