The galettes to discover in 2026 in the Marais

In 2026, the galette des rois continues to reinvent itself, ranging from traditional frangipane to globally inspired flavors like sesame, yuzu, pistachio, chocolate, or halva. Behind the proliferation of signature creations and highly marketed collaborations, a common thread emerges: a return to artisanal techniques, to rich, buttery puff pastry, to traceable almonds, and to local artisans working in their workshops, taking their time rather than mass-producing.

Starting in September, some renowned establishments gave us a sneak peek at their galettes, often exceptional (Maison du Chocolat, Marcolini, Mariage Frères, and Jean-Paul Hévin). This didn't stop our editorial team from also exploring the offerings of bakeries and pastry shops in the Marais district that perpetuate the spirit of Epiphany in a simpler, yet equally sincere and delicious way.

We shared these with two ciders from Philippe Berrier, selected for us by Michel, the winegrowers' agent. The ampelograph and hot drinks. Starting with Balthazar, a blue tea with almond and chocolate notes, from Mariage Frères and Bourne, an organic green tea with bergamot from Itany, the young tea house that left rue de Sévigné in December for an online shop.

The king cakes of Causses General Food They clearly emphasize craftsmanship and quality products, in the spirit of a discerning Parisian delicatessen. For them, the galette is serious business, just like their consistently top-notch product selection and their restaurant recipes.

The version frangipane The star of the show remains: Maison François's inverted puff pastry, generously buttered, with a perfect golden crust and a rich almond cream made with unblanched almonds (unblanched for their enhanced flavor) that isn't cloying. This texture, both meltingly soft in the center and slightly crispy at the edges, is a delight best enjoyed while still warm.

This galette will reassure purists and tick all the boxes for classic pleasure: semi-salted butter from Au Bon Beurre, almonds from Moulin des Moines, and a perfectly balanced amount of Destination organic cane sugar. We absolutely love everything about this beautifully thick pastry created by pastry chef Elisabeth Pommier.

The restaurant also offers a galette chocolate Designed for those with a sweet tooth who appreciate comforting flavors, this version is perfect to enjoy with coffee or tea at the end of a winter day. Finally, the pecan version adds a modern and indulgent touch, contrasting with the almond base and giving it a more textured feel, almost like a nod to Anglo-Saxon pastries, but in a distinctly French format.

• Frangipane, chocolate, or pecan galette – 1 person: €4,95, 4 people: €21, 6 people: €28, 8/10 people: €35

Like every year, brothers wedding interprets the galette in his own way, with consistency and creativity.

For Epiphany 2026, the company is offering three creations based on its iconic teas, designed for 6 to 8 people and available to order in its Parisian tea rooms.

Matcha & Yuzu King Cake It immediately stands out thanks to its caramelized black puff pastry, finely braided like a wicker basket. Beneath this crispy surface lies a frangipane made with Japanese matcha tea, intentionally light, quickly overpowered by the bright, lemony acidity of yuzu. A striking contrast that gives this galette a unique character.

The Marco Polo Rhapsody Cake explores a different aromatic palette. The frangipane, flavored with the legendary Marco Polo Rhapsody white tea, is enriched with candied blueberries and blackcurrants, bringing fruity and slightly tart notes. All of this is highlighted by a glossy black puff pastry, a striking visual on the table. The effect is immediate.

Finally, Mariage Frères pleases everyone with its King Cake with matcha tea and orange blossomThis soft, slightly flaky brioche is generously filled with marzipan and topped with candied fruit. A perfect balance between a galette and a crown, with the house's signature elegance.

• Marco Polo Rhapsody Galette – 6 to 8 people: €55
• Matcha & Yuzu Galette – Serves 6 to 8: €65
• King Cake – 6 to 8 people: €65

Rue Sainte-Croix de la Bretonnerie, Nèulo, a specialist in flan in Paris, continues to shake up the traditions of Epiphany. This year again, the company returns with its signature creation: the " Flangipane "A King Cake that combines a vanilla flan base with Madagascar vanilla and whipped frangipane. A deliberate alternative to the traditional galette, lighter and more melt-in-your-mouth, yet just as indulgent."

The classic frangipane is understated, with a perfect 50/50 balance of vanilla cream and frangipane. The caramelized apple version adds a warm, fruity note that blends seamlessly into the overall flavor.
Finally, the more pronounced Flagipane Tonka focuses on a chocolate-tonka bean duo. The tonka bean remains subtle, allowing the prominent, lightly sweetened chocolate to take center stage, structuring the tasting experience. An experience designed for discerning chocolate lovers.

At Nèulo, this flangipane stands out as a unique offering, for those who like to think outside the box without betraying traditions.
Special mention goes to the fava bean, you'll discover that when you taste it!

• Plain flangipane – 4 people: €34
• Caramelized apple flangipane – 4 people: €34
• Tonka Bean Flangipane – 4 people: €36

La Maison du Chocolat unveiling for 2026 his signature Carya cakeAn ode to roasted pecans that transcends classic frangipane. Artistic director Nicolas Cloiseau has created a dessert where chocolate and indulgence intertwine in a virtuoso balance, true to the Parisian excellence of the house.

Beneath a remarkably precise, golden, airy, and crisply layered homemade puff pastry lies an almond cream subtly enriched with pecan praline. The crunch of roasted pecans complements a ganache made with 66% Vanuatu dark chocolate, boasting woody and spicy notes. A salted caramel cream completes the dessert, adding a smooth, rounded texture and a touch of salt that awakens the palate.

When sliced, the puff pastry reveals its delicate texture, while the cream offers an addictive contrast of smooth and crunchy. The cocoa finish is all the more lingering thanks to its delicately perforated 56% dark chocolate crown.

• Carya Signature Galette des Rois — Serves 8: €65
Published in a limited edition

The Belgian chocolate maestro, Pierre Marcolini, unveils for Epiphany 2026 a signature galette des rois of a controlled audacity that merges French heritage and subtle innovations.

True to its refined aesthetic, this limited edition blends a delicately smoked and vanilla almond cream in an inverted, twisted and wonderfully crispy puff pastry made with Isigny butter.

Its square shape adds a little funky twist to this perfectly executed record.

• King Cake – Serves 6: €33

Jean-Paul Hevin sign this season a pear and caramel king cakeA timeless duo with a signature elegance. This limited creation fuses the fruity boldness of the pastry chef-chocolatier and the precision of a homemade inverted puff pastry, laminated with Touraine butter for hundreds of airy and crispy layers.

Under a golden crust with distinct striations lies an almond cream with Grand Cru cocoa chocolate chips from Cameroon, a caramel crème brûlée and cubes of candied pears in vanilla syrup with floral aromas.

• Pear and caramel King Cake – Serves 6: €41

The Basque house, Paris, founded in 1895 in Bayonne, approaches its first Epiphany in the Haut-Marais with the same seriousness as its emblematic Basque cakes, mouchous (macarons) and kanougas (chocolates). His exceptional galette shaped like an eguzkilore (this sun-flower protects against storms and evil spirits) makes quite an impression!

This artisanal puff pastry, golden with Charentes Poitou PDO butter, unfolds in airy layers, offering more softness than crispness.

The filling, meanwhile, plays the card of a frangipane cream with honey and propolis from La Rhune and Marcona almonds, with a supple texture, which expresses its melt-in-your-mouth quality with a hint of rum.

The hand-shaped and finely gold-plated beans from Bayonne, crafted by the Bikiak ceramics workshop, can be worn as pendants around the neck!

• Exceptional galette – serves 6: €36

The bakery and pastry shop Yithe located in the Asian quarter of the Marais, celebrates Epiphany 2026 two Signature King Cakes which inject the Franco-Asian DNA of the house into this winter ritual. The sesame galette (black sesame paste, almond cream, pastry cream) borrows its roasted depth from the Asian dessert, with a melting cream with toasted, almost chocolatey notes, which contrasts with the buttery puff pastry.

The pistachio version (pistachio paste, pastry cream, almond cream) features a subtly flavored green frangipane, both smooth and vegetal, reminiscent of reimagined baklava. Both share the same perfectly balanced sweetness, designed to complement a steaming cup of tea and appeal to both lovers of classic galette and those curious to explore new flavors.

• Frangipane galette – 6 to 8 people: €18
• Sesame or pistachio galette – 6 to 8 people: €22

The gourmet and gay-friendly institution of the Marais, Legay ChocKnown for its cheekily shaped baguettes and pastries, this bakery doesn't break with tradition, even for Epiphany. Every year, it offers a conventional, round galette des rois as well as another with a more daring shape. His Magic Pancake golden brown at the center, it welcomes a generous frangipane, where the almond cream unfolds slightly roasted notes under a well-buttered puff pastry.

The texture is meant to be melt-in-your-mouth but never heavy; it's classic and delicious. This galette appeals to both purists of traditional galettes and those with a sweet tooth looking for a fun treat. Because beyond its playful presentation, this pastry is designed as a concentrated dose of comfort.

Magic galette – 6 people: €30