At 65 avenue de Breteuil, Mori Yoshida is particularly noted for a refined interpretation of flan pâtissier. The recipe combines well-baked shortcrust pastry with a silky vanilla custard. Its restrained sweetness and clearly defined flavours set it apart from more biscuit-like or heavily laminated flans.
A benchmark for classic pastry-making
In its selection of 19 June 2026, Gault&Millau emphasises the accuracy of the bake, the contrast between pastry and custard, and the restrained sweetness. AD Magazine also placed this flan among its leading Paris recommendations in July 2026.
The avenue de Breteuil boutique is the place to look for this pastry. As with other artisan pâtisseries, prices and the availability of individual slices may change between visits.
