Ladurée Sucré: The Recipes

Ladurée’s journey began in 1862 when Louis Ernest Ladurée opened a bakery at 16 rue Royale in Paris. After a fire in 1872, the bakery transformed into a pastry shop, adorned by renowned artist Jules Cheret. Jeanne Souchard, Ernest’s wife, innovated by merging the Parisian café with the pastry shop, creating one of the city’s earliest tea-rooms. Acquired in 1993 by Francis and David Holder, Ladurée became a celebrated Parisian institution, famed for its signature macarons.

The brand expanded with tea-rooms on the Champs-Elysées, Printemps, and the Left Bank, alongside international locations in London, Geneva, Monaco, and Tokyo. In this volume, Ladurée’s Pastry Chef Philippe Andrieu shares 100 iconic recipes, from Strawberry Cake with Rose Choux Pastry to Pistachio Financiers and the renowned macarons, showcasing the refined colors and flavors of French pâtisserie.