Galette des rois 2025: the delights of the Ginko patisserie in Paris's Buttes-Chaumont district

In the 19th arrondissement of Paris, in the heart of the Buttes-Chaumont, the Pâtisserie Ginko we've already told you about, invites us to start the year 2025 under the sign of gourmandise. At the helm, the talented Sayo Yamagata and Othman El Ouraoui, alumni of the prestigious Bristol, reinterpret French pastry classics with a subtle nod to their multicultural roots. This year, their galettes des rois, available from January 4, 2025, are a journey between tradition and modernity.

First, their classic galette frangipane, a must-have that reveals impeccable execution. With its crisp, lightly caramelized puff pastry and rich, unctuous almond cream spiked with almond milk syrup, it's an invitation to sweetness, punctuated by the crunch of crushed almonds. One bite, and it's easy to see why their customers make it their preferred choice. 35 € for 5/6 people, or 5.50 € a slice, a real pleasure for lovers of refined simplicity.

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For the curious and daring, Ginko offers a marbled almond and black sesame galette, a novelty that reflects the creativity of the two chefs. Here, the sweetness of frangipane is sublimated by the roasted notes of black sesame, bringing unexpected depth and a unique interplay of flavors. The puff pastry is, as always, airy and perfectly crisp. 37 € for 5/6 people or 6.50 € per slice: a sound investment to discover a subtle balance between innovation and tradition.

And as always at Ginko, the details count. Each galette conceals a hand-crafted bean designed by the talented Angela LY, a ceramist and former pastry chef. Handmade in her Parisian workshop in the 17th arrondissement, these little works of art add a poetic, personal touch to every tasting experience.

Since setting up shop on rue des Alouettes in 2022, Sayo and Othman have been making the heart of Buttes-Chaumont beat faster with their creations. More than a pastry shop, Ginko is a manifesto for reinventing traditions with respect and audacity, in a constant quest for excellence. So, let's have a taste?