Eccentric flavor lovers, check out these påtisseries beyond Pierre Hermé:

1. Sadaharu Aoki – “Good, but I can do even better!” The life motto of this infinitely imaginative French trained, Tokyo born pâtissier. His creations are beyond brilliant, with flavors inspired by his Japanese roots. To name a few: Kurogome [black sesame], Yuzu [Japanese citrus], Wasabi, Matcha [green tea] and Chocolate Foie Gras. I had never met a macaron I didn’t like, until I tried the Umé Prûne Sale [salted plum]. I consider this a great accomplishment by the wildly creativity SA. Absolutely indulge in Violette. There’s something more heavenly about the unique floral makeup of this violet, compared to the classic French version. Also, the Houjicha is wonderful; a tea flavor Sadaharu Aoki invented himself. Unique to SA is the use of authentic Japanese tea in all of the tea-based flavors.

2. Gérard Mulot – If you are mesmerized by color, Gérard Mulot is your go to. His macarons are bright… really bright. Sofia Coppola used Ladurée’s macarons as a color palette for design in Marie Antoinette. If you can get past how much dye must be in each bite, the macarons are some of the tastiest in Paris. GM somehow manages to create a chewy, very thick outer shell with an inside that is un-marveled in softness. Unique to GM is the fresh lemon curd used in some fillings in place of ganache or buttercream, creating a rich custard like consistency. Absolutely indulge in blackcurrant. The deepest of purple color is worthy of its deepest blackberry flavor. Passion-Basil, Orange-Cinnamon and Strawberry-Blue Poppy were also runners up. GM holds behind the scenes workshops where you can meet the chefs and discover production secrets for only €20 …what’s not to love!

3. Hugo et Victor – Sweets are “designed” with a “play on flavors” at Hugo & Victor, a påtisserie where you can order Haute Couture wedding cakes. If you loved the color wheel at Gérard Mulot, you’ll be a fan of Hugo & Victor’s playful rainbow. Flavor trumps texture in this påtisserie that mirrors the minimalist space of a fine jeweler, and there are a few you can’t afford to miss. The Myrtille [blueberry] and Tahitian Vanille are well deserved of their popularity. Absolutely indulge in Early Grey, Pineapple-ginger and the Mangue aux épices douces [mango infused with black pepper, vanilla, cinnamon, clove, star anise, and nutmeg.] Unique to Hugo & Victor is Combava, a Thai citrus flavor from Kaffir limes.

4. Le Pain de Sucre – Be sure to visit, on any day… except Tuesday and Wednesday, that is. You have to appreciate the fact there are still places in the world that do not conform to time. In Paris, people are not suing Le Pain de Sucre for closing on two very important weekdays, but instead have embraced it as a cultural norm. Unique to Le Pain de Sucre is their use of Italian meringue, instead of French Meringue, which creates the most cake like texture you can find in a Parisian macaron. Absolutely indulge in Pistache-Griotte, a cherry nut saint. Order as a Krac Krac [long macaron] for extra bites. Warning: some of their Krac Kracs contain pop rocks, and are insanely fun to eat. Feeling a little more daring? Try one of their savory flavors, like Angélique-chèvre [angelica root- goat cheese.]

5. Un Dimanche å Paris – The name means “a Sunday in Paris”, and you can’t argue with spending one here. They have a modern tea salon decorated with white lights and contemporary furniture, coupled with exposed brick reminiscent of historic French charm. Around the corner there is a bar lounge, restaurant, and cooking classroom with group and private offerings. Where are the macarons sold? In Le Boutique, of course, which makes perfect sense as the director came from YSL. Absolutely indulge in Coquelicot [poppy.] When I hesitated with my decision in ordering, an employee recommended it, thank God. Poppy was delightful. Unique to Un Dimanche å Paris is their tasting offerings. You can have any of their famous chocolates or macs on a tasting plate paired with tea or cocktails. I ordered the Coquelicot and Pamplemousse [grapefruit.] Yet, when I went upstairs to sit and order a tea, the server recommended I eat the macs immediately and order a chocolat au lait, and an éclair…which was the best idea ever.

6. Café Pouchkine – Know what you want or understand French, as Café Pouchkine’s macarons are not labeled. Although if you take a shot in the dark, it is highly unlikely you’ll be dissatisfied. Absolutely indulge in Fraise coeur-pistache, and Caramel-Lemon. Unlike most dual flavored macs, CP’s have a circle of each flavor in both the filling and the shell. This adds a fragile step in the production process, but makes them all the more delicious. Pur Morse [Russian Cranberry,] is also a duty for berry lovers. Unique to Café Pouchkine is their line of metallic macarons. If you are a lover of all things pretty, you’ll fall head over heels for these shimmery gold macs. I can’t say for certain if these were CP’s best when it comes to taste… I was too infatuated with their fashion sense and convinced myself I loved them before I ate them. Weak moment for a previously unbiased review. The Moskito pastry is another specialty of Café Pouchkine, and is just amazing.

For more adventures in Paris, check out:

• Ask the Locals: City Guide to Paris France
• A Single Woman Finds Love in Paris Cooking School
• Suzy Gershman’s Postcard from Paris
• Peter’s most recent radio show from Paris

By Courtney Crockett for PeterGreenberg.com Courtney is a native of Minnesota, is a freelance writer and photographer. As the daughter of a Delta pilot, unconventional travel became commonplace during childhood, and drove her into an unshakable state of wanderlust that she dubs, ” the everlasting take off.”

Feature image credit Sunny Ripert