Marc Heu Patisserie Paris

"You’ll see the line long before you see the sign for this bright, cheerful shop on St. Paul’s Dale Street, renowned for beautiful celebration cakes and breakfast pastries. On weekends, the patisserie does such bustling business that it often sells out of croissants by late morning; order ahead if you want to guarantee that Viennoiserie will be waiting for you." - Julie Yu

"Paris-trained at a 300-year-old patisserie, Marc Heu, who is of Hmong descent, left France for St. Paul, where he started his namesake bakery and brought over the kind of intricate wizardry commonly found in only the most storied of pastry ateliers. Some of his finest creations, such as vanilla Saint Honoré, are sculpted with an accordion-like symmetry; others, such as isaphan (a nod to Heu’s idol, Pierre Hermé) and several of his Viennoiseries, are appealingly furled. Even his simpler pastry offerings, like the glistening croissants, are not to be missed." - Stacy Brooks, Eater Staff

"Marc Heu’s cakes evoke the romance of Paris with ganache, pastry cream, and gold leaf. French classics are well-represented, including a fraisier cake made with a vanilla sponge and ringed with strawberries, and a striking opera cake made with coffee buttercream and dark chocolate ganache. In the mood for something exceptionally fancy? Get a custom vanilla Saint Honoré in the shape of a letter or number." - Stacy Brooks, Eater Staff

"Pastry chef Marc Heu, who trained at a 300-year-old Parisian patisserie, serves elegant pastries — think towering croquembouche, creamy Basque cheesecake, vanilla Saint Honoré sculpted like a blooming peony — at Selby and Dale in St. Paul." - Justine Jones, Stacy Brooks

"A James Beard 2024 semifinalist offering tarts, cakes, and laminated croissant-doughnut hybrids." - Justine Jones