Lebovitz, who has lived in Paris for the past 21 years, is the author of an award-winning blog where he shares recipes and stories, extolling the virtues of Paris's beloved baked goods. In the past decade, this Parisian bakery expert has noted a palpable shift in Paris's bakery scene. "These younger bakers are influenced by what's happening in other countries, and as a result, they are a lot more fun than the old guard," explains Lebovitz. "They are experimental, adding things like seeds and grains to brioche, which in the old days everyone would say, 'you can't do that'."

Paris has so many pastries that for some, it might be hard to pick the best one, but Lebovitz doesn't waver about his favourite: the Paris-Brest at Jacques Genin. The round pastry is named after the bicycle race that runs between Paris and the city of Brest and is meant to resemble a bicycle wheel. A Paris-Brest is traditionally made with pâte à choux (a dough used to make eclairs and cream puffs) that's piped into a ring then sliced horizontally and filled with praline mousse.

"At Jacques Genin they make the pastry to order, so don't be in a hurry when you go," advises Lebovitz. It's worth the wait. "It's the most magnificent dessert in Paris, such a classic. The crunchy fresh-baked dough is piped with an amazing hazelnut praline cream, then topped with roasted Piedmontese hazelnuts," says Lebovitz, adding, "and it's not too sweet."