“Eat well and healthy!” The new panache from all the medias ! Of course ! But how do you manage when you are greedy but health conscious, or worse, when you have intolerances or food allergies?
This trend concerns all type of food products, especially pastry chefs who had to adjust their creations to meet new expectations of consumers. Indeed, French pastries are well known to be extremely rich and caloric !
During our gourmet tours in Paris, we have noticed this evolution in recent years : many visitors, especially anglo-Saxons, have many allergies, so our guides often need to adapt the selection of pastries to satisfy them.
What is Gluten?
Gluten is an enzyme found in cereals such as wheat, barley, rye or oats, and therefore it is contained in cereal-based products like breads, pastas, pizzas, and cakes. Normally gluten is well digested, however some people may suffer from gluten intolerance or even gluten allergy.
The gluten-free appellation is a legal label. In France, it is the French Gluten Intolerance Association (AFDIAG) which officially manages the "Gluten-Free" label by assuring consumers that the gluten content of the product is less than 20ppm (parts per million), or the gluten contained is less than 20mg in a kilogram of food.
Vegan Chocolate pistachio Cake from Noglu
Meringue Lemon Cake from Helmut Newcake
Saint Honoré cake from Sitron
Why less sugar ?
Since the 1980s, with the increase of sugar consumption, obesity and diabetes have become a major problem in the world. Pastry chefs are thus seeking to offer pastries with less sugar. For example, pastry chefs used an average of 250g of sugar per liter in pastry cream until 2000, but today, the amount is just 85g !
Chemical dye free ?
We also find more and more pastry chefs who replace chemical dyes with natural dyes. They use 100% vegetable powders based on fruits, spices or flowers. For instance, the yellow color can be obtained by mango and turmeric, the green by matcha powder, and the red by rasberry or radish.
Koeur cake from Christophe Michalak
Mango and Passion fruit Cheesecake from Un dimanche à Paris
Chou from Popelini
This phenomenon shows that French pastry chefs are able to take into account this new trend in their creation so that everyone can have fun to taste delicious pastries without worrying about health problems. And we are very lucky : Paris, French capital of Gastronomy concentrates some of the best chocolate and pastries trendiest shops !
Our selection 2019 of the best Vegan and gluten free Pastries in Paris:
Bears and raccoons : 21 rue Richard Lenoir 75011 Paris
Foucade Paris: 17 rue Duphot 75001 Paris
Un dimanche à Paris: 8 Cour du Commerce Saint-André 75006 Paris
Biosphère Café : 47 rue de Laborde 75008 Paris
Onyriza :38 rue du Château d'Eau 75010 Paris
Bears and raccoons: 21 rue Richard Lenoir 75011 Paris
Chambelland Paris : 14 rue Ternaux 75011 Paris
Raw Cakes :83 rue Daguerre 75014 Paris
La Meringaie : 41 rue du Cherche-Midi 75006 Paris, 35 rue des Martyrs 75009 Paris et 21 rue de Lévis 75017 Paris
L'Autre Boulange : 43 rue de Montreuil 75011 Paris et 12 Place de la Nation 75012 Paris
Maison Kayser : 4 rue de l'Échelle 75001 Paris et 18 autres adresses dans Paris
Michalak : 16 Rue de la Verrerie 75004 Paris, 8 Rue du Vieux Colombier 75006 Paris, 64 Boulevard Haussmann 75009 Paris et 60 Faubourg Poissonnière 75010 Paris
Noglu : 16 Passage des Panoramas 75002 Paris et 69 rue de Grenelle 75007 Paris
Popelini : 29 Rue Debelleyme 75003 Paris, 35 Rue de Turenne 75003 Paris, 71 Rue de Seine 75006 Paris et 44 Rue des Martyrs 75009 Paris
Sitron : 15 rue Marie Stuart 75002 Paris et 59 rue des Batignolles 75017 Paris
Yummy and Guiltfree : 9 Bd Montmartre 75002 Paris et 3 rue du Temple 75004 Paris
If you want to discover more about the latest "free" trends of French pastry in Paris, book our Chocolate and Pastry tour in Paris or contact us by mail email@example.com to know the next dates of visit !
Author : Akiko Mizohata