The story
In the Parisian suburb of Pantin, Atelier P has earned a fervent following for its high-end viennoiserie, earning a 9.5 out of 10 from creator Franchino Er Criminale. He calls the croissant, pain au chocolat praliné, palmier, and seasonal tart "all exceptional," singling out each as a standout. The bakery has become a neighborhood favorite for those seeking pastry craftsmanship that rivals the city center.
Yet that quality comes at a cost. Franchino notes the "high price" makes Atelier P "more of a treat than an everyday bakery." For a perfect croissant or a layered palmier, it's worth the splurge—just don't expect to swing by daily.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Atelier P’s palmier earns raves as a flaky, buttery triumph, while the overall vibe is one of refined, unpretentious comfort that feels both indulgent and effortlessly warm.
“Look at the puff pastry, how beautiful it is. These guys are masters. I can taste the butter like never before in Paris — an explosion of good butter in my mouth, like those Danish butter cookies in the tin, but those are low quality. Here you can feel the good butter, plus this incredible puff pastry.”
What creators say
1 creator has covered Atelier P. Most active: Franchino Er Criminale
Atelier P is a high-end bakery in Pantin with incredible quality — the croissant, pain au chocolat praliné, palmier, and seasonal tart are all exceptional. The only downside is the high price, which makes it more of a treat than an everyday bakery. I give it a 9.5 out of 10.
Dishes mentioned
Croissant
This croissant has the perfect level of dryness I look for — it's well-baked, not too moist, not too dry, with an incredible flakiness. Listen to how it crunches. It's close to perfection.
Pain au Chocolat Praliné
Look how beautiful it is. There should be cream inside — oh, there it is. The gianduia cream is fantastic, made by them for sure. I can't believe how good it is. I'd come here just for this. We don't have a gianduia cream this good in Turin.
- Brioche
Palmier
Look at the puff pastry, how beautiful it is. These guys are masters. I can taste the butter like never before in Paris — an explosion of good butter in my mouth, like those Danish butter cookies in the tin, but those are low quality. Here you can feel the good butter, plus this incredible puff pastry.
Tartelette de Saison
These mirabelle plums look like little yellow plums, but they're mirabelles. They put a jam that's not too sugary, subtle. The plum is semi-dried, half-cooked, not too sweet, perfect. But what drives me crazy is the tart itself — I don't have the words to explain it, but it's baked perfectly, incredibly good. You have to try it. I'm eating everything because when you taste something like this, it's something new. Would you pay €4.50 for it? Well, obviously it can't be an everyday expense, but to try it — absolutely.
