Captain Confectioneries

To introduce various kind of confectioneries, candies, sweets and pastries.

Jerome de Oliveira always wanted to be a patissier since the age of 4.

Coming from Lyon he was apprenticed there; wishing to progress close to his
idol Christopher Michalak, he was integrated into his team at Plaza Athenee.

From competition to competition Jerome realised his dream in 2009 becoming
the youngest World Patisserie Champion at just 23 years of age.

After 5 years at Plaza Athenee he left his job as sous chef in February
2011 to face a new challenge in Cannes when he opened his first ‘salon de
gourmandises’ poetically baptised ‘Intuitions by J,’ expression of his nobility.

Carl Marletti. In patisserie, precision, taste and presentation are key, and Carl Marletti is past master at creating beautiful delicacies for greedy aesthetes. He made his mark at the Grand Hôtel Intercontinental, then opened his own boutique at the end of 2007. His creations (around €5 a piece) are exquisite and brightly coloured, often classic pastries lifted by floral notes – like the ‘Lily Valley’, a violet-scented St. Honoré cake – in honour of his partner, a florist.


His lemon tart, was named the best in Paris in 2010 and is worth a visit in itself, as are his speciality vanilla millefeuilles. You can also order big cakes (Paris-Brest for four €22, Marie-Antoinette for 10 €65), including the signature dessert, the Marletti (dacquoise biscuit with coconut, vanilla cream and red fruits).

Des Gâteaux et du Pain, by Claire Damon, apprentice of Pierre Herme. Famous by its croissant and cakes.

Emmanuel Ryon - Winner of the World Pastry Cup in 1999, One of the member of Champion French Team. Now works in Michelin Three Stars Restaurant - Anne Sophie Pic.

A Tes Souhaits by Chef Hideki Kawamura. Winner of Best Sweets 2013 Tokyo. 

Royce’ Confect Co., Ltd. (株式会社ロイズコンフェクト?), also known as E-Royce’, is a Japanese chocolate manufacturing company. The company’s central offices are located in Sapporo.Royce’ was first established in July 1983, with a total capital of ¥10.0 million. Royce’s first head office building was located in Hokkaidō, about 500 miles north of Tokyo. By November of that year, Royce’ began to produce their first chocolates.

  • The first Royce’ shop was established in May 1993. It was named the “Higashi Naebo Main Shop”. This shop, like others to come, would sell Royce’ chocolates, as well as company and area-related souvenirs. Royce’ cookieproduction also began in 1993.
  • 1994 and 1995 saw major store expansion for Royce’ in Japan. Outlets were established in HiragishiAsabu andKotoni.

Jacques Génin ( ) is a French chef, cookery book writer, and well-known chocolate and caramel maker in Paris.[1]

He supplies chocolates, caramels and petits fours to more than 200 top French hotels and restaurants, including the Hôtel de Crillon, the Plaza Athénée and Le Meurice.[2] His chocolate factory has been described by the New York Times as “a holy site for connoisseurs,”[3] and in 2008, he opened a shop selling to the public in the Marais neighbourhood of Paris.[4][5]

Genin is not a qualified maître chocolatier under the French system, but is self-taught, and has described himself as a rebel. He began his career in food in a slaughterhouse, opened his first restaurant when he was 28, and at age 33 worked as head pâtissier at the global chocolate company La Maison du Chocolat.[6] In 2010, he was named one of the top French chocolatiers by the Club des Croqueurs de Chocolat

Mori Yoshida

Add: 65 avenue de Breteuil 75007 Paris
Tel: +33 (0)1 47 34 29 74
Hours: [Tue-Sun] 10am~7:15pm
Website: moriyoshida.fr
Price: €3.40~5.80/patisserie
Tasted on: May 2013

I’ve always loved clean, minimalistic shop designs, and Mori Yoshida was exactly that. Opened just one week ago by Japanese pastry chef Morihide Yoshida, who has honed his skills in both Japan (Park Hyatt Tokyo and his own patisserie) and France (La Pâtisserie des Rêves and Jacques Genin), the shop has an exceedingly purest design. The attention, naturally, is drawn to the beautiful pastries on display.

 

The late Gaston Lenôtre was the Godfather of French patisserie and started a big cookery school. His innovative style and his desire to share his passion made him a respected chef in France and abroad and, after his death in 2009, there are still a number of his shops to be found all over Paris. If you want to buy some good-quality cakes the selection isn’t as extreme as some of the others, in terms of decoration, but the quality is excellent. He has left a wonderful legacy.