Home > Food & Drink > Dining > Must-tries: Bangkok’s best French pastries at Maison Chatenet
Must-tries: Bangkok’s best French pastries at Maison Chatenet

Pastry monsters, we know you are out there.

And if you’re mapping out the city, marking up your own goody itinerary where you could relish only the best palate-pleasing baked goods in town, it would be a big bummer if you hadn’t already included Maison Chatenet on your list.  

Hero image credit: Unsplash/Reuben Mcfeeters

Image credit: Instagram/wanvidaj

Tucked away inside Warehouse 30 in the old town district of Charoenkrung, the newly-launched French pastry bakery is serving baked goods using only top-notch, pristine ingredients imported from France. Led by Marcel Chatenet, the Laotian-French baker is the mastermind behind all the well-crafted baked goods. He is – go figure – a French dessert-obsessed baker who will convert any dessert hater into a sweet tooth person.

Image credit: Instagram/marikochanbkk

For first-timers, as expected of anyone who is a newbie for a French-style bakery, we recommend going for the classic butter croissant: flaky and luscious, as a result of its three-day baking process. But for those with a more adventurous soul, jump right into their repertoire of slightly more flamboyant pastries like the tarte tatin and the graceful canelé. Recently, we got a chance to check out Maison Chatenet and tried some of the best desserts the outlet has to offer. Here’s a list of must-tries you need to order. 


A rum-enriched dessert, how could one ever go wrong with this? The custardy canelé boasts a moist middle whilst the exterior is dense, expertly caramelised, and held together beautifully in an iconic corrugated shape. Maison Chatenet sticks to the tradition with their version of a lusciously eggy canelé. Fair warning: this little guy is quite addictive, so grab a few because one just won’t do.


When looking for something to fix an intense sweet craving, simple always does it. Crafted just out of butter, egg, sugar, and flour, chouquette is a baked mini choux pastry, which tastes pretty much like a cloud that has been crispened up into a solid, crisp-edged form. Each chouquette is beaded before being baked with a sprinkling of pearl sugar. By doing so, the little dough keeps well the crunchy texture whilst the inside remains moist and semi ooey-gooey.


Chouquettes and éclairs taste great but multiply their deliciousness ten times over and you’ll sort of get the wonder of this Paris-Brest; an upgraded version of the plain choux pastry. The wheel-shaped dessert is a tribute to the Paris to Brest bicycle race in 1910. Yet having been invented to promote the race, Paris-Brest in the 21st century still represents French pastries in all its elaborate look and scrumptious taste. The almond-bejewelled pastry comes together with a vanilla pastry cream filling between the layers, giving off a comfort-filled satisfaction that will have your stomach roaring for it.

Brioche Feuilletee 

Like brioche, but better. This Brioche Feuilletee contains layers of sophistication — and by that we mean butter. Those who already have a thing for a fat-loaded bread will love how this bread combines all the best qualities of a croissant and brioche together in one loaf.

Chocolate Millefeuille

Millefeuille, in all its hundred layers of buttery goodness, fuels the eyes as well as the taste buds. This chocolate version by Maison Chatenet has a little twist in its shooting-starred shape that keeps this intricate, eat-with-a-fork dessert looking more friendly and approachable.

Maison Chatenet, Charoen Krung Rd 30, Khwaeng Bang Rak, Bangkok, +66092 408 0308; Open: Wed-Sun, 8 am-4 pm.

Must-tries: Bangkok’s best French pastries at Maison Chatenet

Kankanit Wichiantanon

Writer, Bangkok

Kankanit is a writer by day and a baker by night. If there’s one thing you should know about her, it’s that she can wax poetic about food 24/7. Her daily routine is writing, cooking, eating, repeat. They are the things that inspire her from morning 'til night.


Sign up for our newsletters to have the latest stories delivered straight to your inbox every week.

Yes, I agree to the Privacy Policy

Never miss an update

Subscribe to our newsletter to get the latest updates.

No Thanks
You’re all set

Thank you for your subscription.