Sweet tooths have their own temple of pastry. Nestled just a few metres from Christophe Michalak's patisserie, Maison Aleph Paris has everything to seduce the taste buds of gourmets in search of new flavours.
Behind this address is the story of one woman: Myriam Sabet. Now based in Paris, Myriam spent 10 years growing up in Aleppo, Syria, discovering the flavors of the Levant: Damascus rose, lemonade, jasmine and halva... Today, these flavours can be found in her very first Parisian patisserie. The concept? To offer creations that remind her of the taste of her childhood, and to share this gustatory heritage with as many people as possible.
To achieve this, Myriam Sabet obtained a CAP in pastry-making before flying off to Montreal, where she met up with a Syrian Master with whom she discovered incredible ancestral techniques.
Myriam Sabet is delighted to unveil her beautiful and succulent pastries, inspired by Levantine specialties with a touch of French savoir-faire, all made with carefully selected products (Charentes-Poitou PDO butter, Normandy cream...).
This beautiful boutique, decorated by Eloise Bosredon, features a number of pastries, including the famous " Nids ". This revisited tradition has been reworked into a pastry version (filled with a creamy filling or a fruit confit, topped with a crème montée) and a travel version (filled with a dried fruit paste, confit, coffee or chocolate). Based on kadaïf, the famous angel hair traditionally found in the Levant, molded and gilded with clarified butter, these " Nids " are available in a variety of flavors: lemon-cardamom, mango-jasmine, fromage blanc-damascus rose, chocolate-sumac.
For the travel version, pistachio from Iran, almond, orange blossom, hazelnut from Piedmont or arabica coffee.
Maison Aleph 's other specialty? The " 1001 feuilles " , a free, contemporary interpretation of the famous baklawa, which encloses a cream of fragrant dried fruit under a golden filo pastry puff. And when it comes to flavors, you're spoilt for choice: blond sesame and halva, peanut and arak, Piedmont hazelnut and lemon, Périgord walnut and cinnamon, or Iranian pistachio and orange blossom...
Finally, Maison Aleph also offers bars inspired by traditional cereal bars. Here, the bars combine the crunchiness of kadaïf with almonds, sunflower seeds and dried fruit for the base, dipped in pure origin chocolate.
Several flavors are available: milk chocolate with Piedmont hazelnuts, apricot and candied citron, or dark chocolate with Iranian pistachios and candied bigarade.
Available to eat in or take away, these pastries are sold in attractive packaging designed by Romain Chirat, who drew his inspiration for Maison Aleph's visual identity from the floor of the Umayyad Palace in Aleppo.
To top it all off, Maison Aleph goes for a seasonal touch with Italian-style ice creams in two flavors: yogurt and damask rose.
To refresh, Myriam Sabet also suggests homemade drinks such as lemonade with Amalfi lemons orDamascus rose water.
In springtime, the strawberry tart is divine, a real favorite. Ciflorette strawberries, orange blossom and Iranian pistachios on a filo pastry puff, crisp and delicious.
In short, we literally succumbed to these pastries, whose flavors invite you on a unique sensory and gustatory voyage! So, when are you going?
Please note that it's been over 4 years since our last visit, so the place and experience may have changed.
Location
Maison Aleph Paris
20 Rue de la Verrerie
75004 Paris 4
Prices
la patisserie: €2.1
la boisson: €3.5
la glace: €3.5
