Best Desserts in Geneva - Aimé Pouly

Series 1 - 4th quarter 2015

This post celebrates my favourite desserts from a cafe/bakery/pastry shop in Geneva. I have only documented delicacies here that I have tried personally (and many times….). This time, however, it was more a case of a rediscovery.

For this quarter, I’ll cover Aimé Pouly in the Old Town, a company that exists since 1974. Today it has grown to a chain of 31 shops.

The primary value for Aimé Pouly is to respect customers and their opinions. This is put into practice by ensuring that its products are homemade from local ingredients, fresh each day.

Traditionally, Aimé Pouly is a kind of Geneva institution. It is the bakery where many people buy croissants, pains au chocolat and all kinds of viennoiseries for a rapid breakfast at their work place. Bad habits, but I know many who do...They also let Pouly take care of their midday snacks. People tend to say “I’m going to Pouly” instead of “I’m going to the bakery”, just to give you an idea!

NOW I want to tell you about the new face of this chain of friendly neighbourhood bakeries.

A two star Michelin chef has come on the scene and taken up the challenge bringing Pouly up to date. The great classics have been revisited and refined to give new tastes, new visuals with a modern and original shape at an affordable price.

Are you ready for the show???

1) Raspberry Tartlet “Tartelette Framboise”

Breton shortbread covered with fresh raspberries and topped with a light vanilla crème pâtissière (custard cream).

Sadly this is a seasonal product and will no longer be available, however Pouly is working on the next seasonal fruit tartlet as I write.

2) Carack

This famous old-fashioned Swiss specialty is usually round, but now has a distinctive Swiss army knife shape. Shortcrust pastry is covered with a generous layer of intense Swiss dark chocolate ganache, covered with green-tinted fondant icing.

3) Carrot-shaped Tartlet “Tartelette Carotte”

On a base of sweet shortcrust pastry there is a layer of carrot and hazelnut cake, covered with orange-tinted fondant icing.

4) Lemon Tartlet “Tartelette Citron”

Breton shortbread covered with tangy lemon curd cream.

5) Raspberry Eclair “Éclair Framboise”

Choux pastry filled with a mousse-like raspberry Diplomate cream.

6) Salted Butter Caramel Eclair “Éclair Caramel au beurre salé »

Choux pastry filled with a mousse-like salted butter caramel Diplomate cream.

7) Coffee Eclair “Éclair Café »

Choux pastry filled with a mousse-like coffee Diplomate cream.

8) Chocolate Eclair “Éclair Chocolat”

Choux pastry filled with a mousse-like chocolate Diplomate cream.

The tea-room is relaxed and fun, yet still smart, with a high ceiling and discreet lighting from the ceiling lamps. I fell for the little library corner with dark wooden shelves and exposed stonework. The ambiance is pleasant and cosmopolitan.

I was invited by Aimé Pouly (accompanied by a gourmet work colleague) to taste their new pastries. We were warmly received by the Marketing Director and the Shop Manager at their Old Town tea-room shop.

This is my genuine opinion, otherwise I wouldn't have written about it. As always with all my posts, this is not sponsored.

Aimé Pouly - Four de Bourg

Rue Étienne-Dumont 1

Vieille Ville

1204 Genève

Tél: +41 22 310 4514

www.pouly.ch