While chefs flock to the storied E. Dehillerin, insiders know that Mora (pictured; 13 Rue Montmartre, First Arr.; 33-1/45-08-19-24) is the destination of choice for makers of haute patisserie. It’s especially popular with the top chefs at the city’s palace hotels, including Camille Lesecq of Le Meurice and Lucien Gautier at the Four Seasons Hotel George V. The selection of baking sheets, crêpe pans, rolling pins, and whisks is unparalleled, but there are quirkier treasures ripe for discovery. Want to make bonbons shaped like the Eiffel Tower? Follow cult chocolatier Jean-Paul Hevin’s lead and head here for the best selection of candy molds in town.
Bring It Back: The fourchette à tremper, or three-tine dipping fork ($16)—used to lower fruit into molten chocolate—is the perfect starter tool for amateur confectioners (or fans of fondue).