At 23 rue Poncelet, the Bontemps shop is part of a pastry house known for its shortbread creations. Its flan pâtissier draws on that signature: rather than a traditional puff-pastry base, the vanilla custard sits on a lightly salted, buttery shortbread. The contrast between the biscuit-like base and creamy filling lies at the heart of the recipe.
An award-winning interpretation in 2026
In its June 2026 feature, Gault&Millau describes Bontemps’s flan as a balance between fleur de sel shortbread and vanilla custard. The television programme Très Très Bon also ranked the house first in a comparative tasting of Parisian flans reported in 2026.
The rue Poncelet shop is a second location for the house, separate from its original boutique on rue de Bretagne. The availability of individual slices and whole flans depends on the pastry shop’s production.
