• Founded by Nicolas Stohrer, a legend in the world of French desserts, the pastry shop has been open continuously for nearly 300 years at 51 rue Montorgueil in Paris. Nicolas Stohrer was a visionary, bringing together for the first time under the same roof the baking of cakes, pâtés and bread making, thus elevating patisserie to the level of art.
Stohrer, the oldest patisserie in Paris, was founded nearly 300 years ago by King Louis XV's pastry chef, Nicolas Stohrer. Casa Stohrer, a living legend in the world of desserts, has been open continuously since 1730, on rue Montorgueil at number 51.
The famous confectionery has gone down in history for its delicacies, traditional or modern, with which it delights even the most sophisticated gourmets. But it is also famous for the elegance and refinement of the space. Listed as a historical monument, the premises of the confectionery where Nicolas Stohrer sold the first cakes to Parisians is also notable for its original decoration.
In 1864 it was painted by Paul Baudry, the artist who also decorated the foyer of the Opéra Garnier in Paris. On the frontispiece of the building is a bas-relief representing a terrestrial globe of all arts, thus also confirming the status of culinary art.
Nicolas Stohrer, a visionary who turned pastry into art
Nicolas Stohrer was a visionary who practically revolutionized the pastry industry. He brought together for the first time under one roof the preparation of cakes, pâtés and the manufacture of bread, waffles and condiments. Elevating chef to dessert artist.
Fate took Nicolas Stohrer from a small Alsatian town to two royal courts and then to the heart of Paris. He was born in Wissembourg and also in that city did his apprenticeship in the kitchen. He soon became pastry chef for Stanislas Leszczynski, Duke of Lorraine, former King of Poland.
When Marie Leszczynska, the daughter of the Polish nobleman, married Louis XV, Stohrer followed her to the court of the French king. After 5 years, however, he left the Palace of Versailles to open his own pastry shop. And the way he conceived his business and his dishes entered the history of desserts.
The legendary Rhum Baba dessert
Nicolas stohrer (Photo) invented the legendary Rhum Baba cake. The origins of the dish are Polish. The story goes that King Stanislas complained one day that Kouglof, a typical Alsatian brioche he often ate, was too dry. Then his pastry chef Nicolas Stohrer syruped the cake with Tokay or Malaga wine.
Later, in his own confectionery, Stohrer replaced the wine with rum. The name of the original dessert was "Baba au rhum". In addition to heavily syruping it with rum, the pastry chef flavored it with saffron, added Chantilly cream and Corinthian raisins.
The famous confectionary Stohrer offers three versions of "Baba"
The house of Stohrer now offers 3 "Baba" versions. Rhum Baba, "Baba" soaked in a delicate rum syrup, with candied fruit. Chantilly Baba – Baba soaked in plenty of rum syrup, with vanilla Chantilly cream. But also Ali-Baba - a Baba soaked in a delicate rum syrup, with vanilla cream and currants macerated in rum.
Another variation has a circular shape, hollowed out in the middle and filled with pastry cream and a hint of orange. The lid is then placed on top as decoration. The dish is also generously syruped with rum.
From Rhum Baba was born savarina
And the story of savarina begins with Rhum Baba and Stohrer. In 1844, three confectioner brothers, Arthur, Augustus and Narcissus Julien, who had done their apprenticeship in the confectionery opened by Stohrer, perfected the recipe for the old "Rhum Baba" cake. The new dessert had a different shape and was made from a fluffy dough, but still syrupy.
The name of the new cake was a tribute to the famous gourmet Jean Anthelme Brillat-Savarin, who would have revealed to the three brothers the secret of the syrup in which the new cake had to be dipped. Jean Anthelme Brillat-Savarin (1755 – 1826), was a French lawyer and politician, but also an accomplished gourmet, his most famous work being "Physiology du goût" (Physiology of taste).
Stohrer pastry delights
The range of dishes offered by the Stohrer patisserie remains unsurpassed even today. And it continues to offer the best of what the classic French patisserie has to offer. The chefs who passed through the famous Stohrer patisserie faithfully respected the original recipes inherited from Nicolas Stohrer, but also proposed new delicacies, some seasonal, that attract Parisians and tourists alike.
Thus, legendary dishes such as Rum Baba or Chiboust and Choux cream tarts, all invented by Nicolas Stohrer, take pride of place in the elegant Stohrer showcases. But also its delicious vol-au-vents or croissants and Pain au chocolat. These legendary desserts are complemented by cakes that have also gained their prestige over time. It is Mille-feuille, Paris-Brest, Saint-Honore or eclere. In addition to desserts, candies, marshmallows, chocolate and other refined sweets, which you can buy on the spot or order, in the Stohrer patisserie the morning visitor can also have a tasty typical Parisian breakfast.
