The Hôtel du Continent delights in welcoming minds that are open to discovery. Read on as we tell you all about one of the great creations of French baking, the Saint-Honoré.


Saint Honoré and bakers

Saint Honoré is famously the patron saint of bakers and pastry chefs. Legend has it that when, in the 6th century, the news reached his hometown that Honoratus had become the 8th bishop of Amiens, his nursemaid disregarded it, saying that she would only believe he had attained such a position when her baker’s peel put down roots and flourished. When the baking tool was placed in the ground it turned into a mulberry tree. In homage to this miracle, a Parisian baker donated a plot of land for the construction of a church and thus began the bond between bakers and their patron saint.


The Saint-Honoré as created by Auguste Jullien

The Saint-Honoré gâteau was created some time before 1850 at the renowned patisserie Chiboust on the Rue Saint Honoré in Paris by that establishment's pastry chef, Auguste Jullien.

At first it was simply a brioche filled with crème pâtissière, but Jullien changed his recipe after founding his own pâtisserie. This gâteau was originally made with shortcrust pastry, although puff pastry is more often used today. Choux balls are placed around the edge of the ring of puff pastry and crème pâtissière fills the centre. The choux balls are topped with caramel and everything is glazed to create an irresistible delicacy.

Saint-Honoré remains one of the most popular pastry desserts over 170 years later! During your stay at the Hôtel du Continent, you’re sure to find a nearby Parisian bakery where you can taste this treat.



Hotel du Continent, a charming hotel in the heart of Paris