We set off to discover the winning patisserie of the 2025 Yvelines Best Patisserie competition. And it's in the town of Marly-le-Roi. This former patisserie, taken over in 2021 by two brothers: Jimmy and Jérôme, has won one award after another. Best galette des rois 2024, 3rd best tradition in Yvelines and Île-de-France 2023 and now best pastry shop 2025. To decide between them, the competition chose to test them on two flagship pastries: thechocolate éclair and the opera, an old classic not found everywhere and which the team had to learn to work on, as it was not available in the store.
This was a major challenge for the department's artisan patissiers, who competed in Versailles on September 26. Located at 33 avenue de l'Abreuvoir in Marly-le-Roi, boulangerie pâtisserie Haelewyn came out on top in spectacular fashion, taking first place in all three categories: employers, employees and apprentices. A total triumph that rewards the talent and dedication of an entire team.
This remarkable performance puts the spotlight on Jimmy Haelewyn, manager of the house and a pastry chef trained at Ferrandi, as well as Benjamin Lacan, the head pastry chef, and Eléa Zen, a 19-year-old apprentice winning her first prize. All three worked hard for two weeks to perfect their recipes and come up with creations worthy of the event. The competition imposes the same pastries on all candidates, but each category can add its own personal touch in terms of shapes, decorations and assemblies. The result: three different interpretations of the opera and the chocolate éclair, all crowned with success.
On the podium, the Haelewyn bakery outstrips a number of quality bakeries. The full list of winners was announced in the presence of Olivier Gérard, President of the Fédération de la Boulangerie-Pâtisserie de l'Essonne, du Val-d'Oise et des Yvelines:
Employers category
Category Employees
Apprentice category
This award testifies to the excellence of pastry-making in the Yvelines region, and to the exceptional performance of Haelewyn.
While thechocolate éclair is a daily fixture in the window of the Haelewyn bakery, the opera remains a rarer pastry, not something you see every day on the artisans' display racks. For Jimmy Haelewyn, this is precisely the point: to revisit a pastry classic that's tending to disappear from shop windows, while respecting the authenticity of the flavors. The opera, with its thin layers of coffee-soaked Joconde cookie, coffee buttercream and chocolate ganache, demands precision and regularity. A technical exercise that won over the professional jury presided over by Olivier Gérard, President of the Fédération de la Boulangerie-Pâtisserie de l'Essonne, du Val-d'Oise et des Yvelines, thanks to careful assembly and a perfect balance between the different textures.
As for the chocolate éclair, the company has chosen to completely revise its recipe for the competition. Gone is the cocoa powder, replaced by real chocolate couverture for a richer, more gourmet ganache. The choux pastry also incorporates cocoa, while a small cracker adds crunch to the top of the éclair. This thin layer of sweet pastry, which cracks when baked, offers a texture that contrasts with the softness of the pastry and cream. Jimmy Haelewyn drew on his youthful memories for this chocolate crème pâtissière, a recipe he'd kept in memory since his early days, and which he decided to revive for the occasion. The result was convincing: the new version of the éclair was adopted and is now a permanent fixture on the menu, always at the same price of €3.50. As Jimmy makes clear, just because you win a competition doesn't mean you increase your prices.
As for theopera, it can be discovered exceptionally in the store since the victory, offered as an individual slice at €5.50 or as a cake for 4 to 6 people. A great opportunity to try this distinguished pastry, which, although classic, retains all its charm for coffee lovers. Because that's the point that divides us: you either love coffee or you don't. But for those who appreciate this intense, gourmet flavor, Haelewyn's opera is well worth the detour.
We were lucky enough to taste the two pastries that helped the house win this triple award. Thechocolate éclair seduced us with its smooth, perfectly balanced cream. The presence of real couverture chocolate was clearly felt, adding depth without weighing down the whole. The small addition of the cracker on top makes all the difference: this crunchy touch contrasts nicely with the softness of the choux pastry.
As for the opera, the house keeps to the traditional, which is precisely what we like. We liked the melt-in-the-mouth texture of the whole thing, with a well-soaked Joconde cookie that doesn't feel like a sponge. The coffee is present but not predominant, allowing us to enjoy all the layers of the pastry. As for the glaze, it offers a nice contrast between crunchy and melting, without overdoing the sugar. A fine success that richly deserves its reward.
For JimmyHaelewyn, the secret to this triple win is in a few words: authenticity, balance and consistency. There's no question of straying too far from traditional recipes or overloading pastries with unnecessary elements. The best creations are often the simplest, those that respect the basics and enhance them with impeccable craftsmanship. The jury, made up of industry professionals, assesses the creations according to a number of criteria: taste, of course, but also visual appeal, texture and finish. Every detail counts, from the clean cut to the evenness of the layers and the harmony of flavors. An interesting point: the three members of the Haelewyn team presented operas with different shapes and recipes that weren't quite the same. Yet, in a blind taste test, all three creations won over the juries in each category. A trifecta reminiscent of 2024's galette des rois.
This accolade in the Best Pastry Shop in Yvelines 2025 competition adds to an already impressive track record for the Haelewyn bakery. In 2024, the company had already won the competition for the best galette des rois in Yvelines, also in all three categories. A performance that testifies to the consistent quality of the work carried out by the teams. Jimmy and his brother Jérôme, a head baker also trained at Ferrandi, took over the business in 2021 after Jérôme had worked there for two and a half years as an employee. Since then, they have continued to develop the business, renewing the range and regularly taking part in departmental competitions.
For the two brothers, these competitions are much more than just a showcase: they energize the teams, motivate the troops and enable them to break new ground. They also offer great visibility with local customers and attract new gourmets in search of fine addresses. In fact, the town of Marly-le-Roi makes no secret of its pride when a local chain wins a title. And the locals respond, curious to taste these award-winning creations.
Established in 1994, the bakery had seen four owners before the arrival of the Haelewyn brothers. Originally from the 78 region of France, they chose to return to their native département after several years in Clamart, Hauts-de-Seine. The team is now numerous, divided between bakery and patisserie, with six bakers and seven employees in all. In addition to pastries, the house also offers a fine range of viennoiseries, brioches and snack products. The kouglof brioches, which have become a house specialty, are a great success, as are the puff pastry brioches and savoury products from the counter.
When it comes to patisserie, Jimmy Haelewyn has no single signature, but a complete range that evolves with the seasons. Fruit tarts, classic entremets, paris-brest, individual cakes: everything sells well, and the idea is to offer a wide choice to satisfy all tastes.
They range from contemporary creations such as vanilla caramel peanut to timeless classics. Tarts have made a comeback since the start of the school year, with fig, quince and apple tarts, as well as Tarte Tatin (which we really liked). On Sundays and Saturdays, family meals are sacred in Marly-le-Roi, and the bakery is organized to meet this demand with a generous offer.
The house is open from 6.30 a.m. to 7.30 p.m. every day of the week, except Wednesday and Thursday. This unusual closure is due to the Marly-le-Roi market, which takes place on Tuesday mornings, Friday mornings and Sunday mornings. These three days represent major peaks in activity, and closing mid-week gives the team a chance to catch their breath between shots. An atypical rhythm, but one that works well in this Yvelines commune, where the other bakers take over on Wednesdays and Thursdays.
In terms of prices, the Haelewyn bakery remains consistent with its positioning as a neighborhood artisan bakery-pastry shop. Pieces of pastry are priced at €5.50, éclairs at €3.50. For Jimmy, there's no question of raising prices just because he's won a competition. Whether it's the 2024 award-winning galette des rois, or the éclair and opera that have just won the 2025 title, the philosophy remains the same: quality stands on its own, and the idea is to remain affordable while offering carefully crafted products and top-quality ingredients. A principled stance that the manager is keen to remind his regular customers of.
Next step for the house: the 2026 galette des rois competition, to be held in November. After winning the 2024 edition with a hat-trick of victories in all three categories, the bakery was unable to take part in 2025, as the rules prohibited the winner from competing the following year. But the team is already preparing for its return with determination and the hope of achieving a full house once again. Trials began at the beginning of the week to work on a recipe that will surprise the jury. Because what worked two years ago won't necessarily work this year. Fashions, expectations and trends change fast, and you have to know how to adapt while remaining faithful to the traditional spirit of the galette.
For the departmental competition, the rules dictate that the frangipane must remain classic: no hazelnut powder, for example, but almonds, roasted or unroasted according to individual preference. Jimmy Haelewyn prefers roasted almonds, which bring more character and depth to the frangipane. It's a personal choice that reflects the company's philosophy: respect the codes, while putting its own stamp on them.
In the meantime, if you're passing through Marly-le-Roi, don't hesitate to push open the door of the Haelewyn bakery to discover these award-winning pastries. Close to Place de l'Abreuvoir, the bakery is just a few minutes from Saint-Germain-en-Laye and Versailles, two emblematic towns in the Yvelines region. A great opportunity to combine a stroll through the local heritage with a well-deserved gourmet break. And for those who are still hesitating, you should know that the house also offers a fine selection of breads, including a traditional baguette ranked 3rd best in Yvelines and Île-de-France in 2023. A label that confirms the excellence of the work of Jérôme Haelewyn and his team of bakers.
Dates and Opening Time
Next days
Friday:
from 06:30 a.m. to 07:30 p.m.
Saturday:
from 06:30 a.m. to 07:30 p.m.
Sunday:
from 07:00 a.m. to 07:00 p.m.
Monday:
from 06:30 a.m. to 07:30 p.m.
Tuesday:
from 06:30 a.m. to 07:30 p.m.
Location
Boulangerie Pâtisserie Haelewyn
33 Avenue de l'Abreuvoir
78160 Marly le Roi
Prices
Pâtisseries individuelles: €3.5 - €5.5
Official website
patisseriehaelewyn.fr
