The French luxury pastry quest
Inventor of the French-style tea room
Ladurée passes an institution on to the French art of living with a sustainable imprint on Parisian life.
A bakery and an angel
In 1862, Louis-Ernest Ladurée opened a bakery in the Madeleine, a neighborhood of luxury artisans. At a time when Paris was changing its face under the impetus of Baron Haussmann, it was reborn as a pastry shop after a fire. Jules Chéret, inspired poster artist and creator of the Angel Pâtissier, signed its decoration.
The birth of a concept
Paris is hosting the World Exposition and the heart of Parisian life during the Belle Epoque beats at the nearby Madeleine. Women took part in this teeming social and intellectual life. Jeanne Souchard, Ernest Ladurée's wife, merged coffee and pastries to invent tea room to encourage the development of women meeting on their own. Its management was handed down from mother to daughter.
The invention of the double-shell macaron
In 1930, the Parisian pastry chef Pierre Desfontaines, grandcousin of the creator of Maison Ladurée, had the ingenious idea of joining two macaron shells, filled with a tasty ganache.
This is how the Parisian macaron was born.
Opening of the Champs-Elysées salon
As loyal customers David and Francis Holder bought the bakery in 1993. Until 1997, David Holder worked alongside the Ladurée family to give it a new scope. The salon and store on the Champs-Elysées opened in 1997, and Ladurée flavors its macaron with rose.
Paris, Rive Gauche
In 2002, Maison Ladurée invests the gallery of the decorator Madeleine Castaing in the Rue Bonaparte and gives to Saint-Germain-des-Prés its Ladurée tea room. In pastry, the licorice flavored macaron is dressed in black and Chantal Thomass collaborates with Ladurée.
From London to Versailles...
Ladurée crossed the English Channel and establishes itself at Harrods in London. In 2006, Maison Ladurée gains international fame by spoiling Marie-Antoinette and her court in Versailles in the pop film which bears the same name from Sofia Coppola.
...through Japan and New York
Ladurée makes Versailles a natural setting for its creations... and then opens shop in Japan, New York and Dubai. The House innovates by creating the Ladurée Bar.
Les Merveilleuses and Les Marquis
The product lines diversify : a line of cosmetics, Les Merveilleuses in Japan, and Les Marquis chocolates in France join macarons and luxury pastries. The International expansion continues in Hong Kong, Brazil, Sweden, but also in Cannes and Saint-Tropez.
Slow Flower and vegan treats
To give rhythm to its creations and to respect the cycle of nature, Maison Ladurée adopts a Slow Flower approach. Its ingredients are becoming 100% natural. In September 2019, we create the first vegan macarons in collaboration with Matthew Kenney in Los Angeles. Since then, their success has led us to refine their elaboration in order to offer an ever superior taste experience.
Create new tasting experiences
Julien Alvarez joins Ladurée as International Head of Pastry Creation. His objective is to preserve the brand's singularity, guided by his sensitivity, while offering customers innovative experiences in line with their expectations. He pays particular attention to ethical sourcing and develops a healthy and refined approach to his compositions, to renew pleasure and greed.
160 YEARS OF DELICIOUS HISTORY
On the occasion of its 160th anniversary, Ladurée is looking to the future by revisiting the great classics that have made its reputation. At the helm of pastry creation, Julien Alvarez proposes to dive into the archives and reinterpret some of the most iconic recipes, by infusing them with just what it takes to create a twist as surprising as tasty. An offer of eleven cakes and entremets to celebrate the creativity and excellence of Ladurée.
Eugenie, the new icon
This year, a tribute is given to a historical female personality who did not hesitate to challenge the preconceived ideas and cultural canons of her time. Who better than the Empress Eugénie, patron of the arts and a major figure of her time, to give her name to this new creation? Eugénie is an unexpected marriage of textures, with a crunchy biscuit, a melting heart and a crunchy chocolate coating.
Louise Bourrat
When the winner of Top Chef 2022 invites herself to Ladurée, chic meets rock for a series of gastronomic and royally audacious evenings. Maison Ladurée entrusts the chef Louise Bourrat with the reins of its Rue Royale address, for an original collaboration that will last several evenings.