Dalloyau, pâtissier on the rue du Faubourg-Saint-Honoré since 1682

Dalloyau, pâtissier and caterer on the rue du Faubourg-Saint-Honoré, traces its story to 1682, when Charles Dalloyau, then in the service of the Prince de Condé, caught the eye of Louis XIV with his bread rolls at a reception and was taken into the service of the court.

For four generations the Dalloyau family practised every culinary trade at Versailles as officiers de bouche. After the Revolution, Jean-Baptiste Dalloyau founded a house of gastronomy in 1802 at 101 rue du Faubourg-Saint-Honoré, offering the rising middle classes prepared dishes to entertain at home, as the aristocracy once had.

In 1955 the house created the week-end, the first cake made to travel, and the opéra, credited to Cyriaque Gavillon and named by his wife Andrée after the young dancers of the Opéra. After difficult years, Dalloyau joined the Potel et Chabot group in 2024 and reopened its historic shop in 2026.

At 101 rue du Faubourg-Saint-Honoré, in the 8th arrondissement, the house serves its pastries, the opéra still its best seller, its catering dishes and a tea room, and it hosts receptions. It has belonged to the Comité Colbert since 2001 and holds the Entreprise du patrimoine vivant label.