In Paris, for the past few years, Bachir has been one of those highly sought-after spots where there’s always a line. Whether near the Centre Pompidou or at the foot of Montmartre Hill, passersby often stop for the same reason: to sample that famous Lebanese ice cream rolled in pistachios that has taken social media—and dessert lovers—by storm.
A pistachio ice cream that’s taking all of Paris by storm
To understand the phenomenon, we have to go back well before the brand’s arrival in Paris. The story begins in 1936 in the village of Bikfaya, in the heart of the Lebanese mountains. There, brothers Édouard and Maurice Bachir developed their first recipes in the family kitchen, with the help of their wives. Success came quickly, and the small shop gradually became a local institution. Even today, the family operates dozens of locations in Lebanon.
The specialty that made the brand famous is called “achta.” This milk-based ice cream is flavored with orange blossom, sometimes enhanced with a touch of rose water or mastic, a resin traditionally used in Middle Eastern pastries. But what makes it instantly recognizable is its generous coating of crushed pistachios, which completely covers the cone.
When the family’s descendants decided to bring the concept to France, they chose to preserve this heritage while adapting production to the French market. The first Parisian shop opened in 2017. Word of mouth quickly spread, and the shop became one of the most popular ice cream parlors in the capital.
Bachir features certified organic ice creams made according to the family’s historic recipes. This approach stands in stark contrast to that of many more traditional ice cream shops and contributes to its unique identity. Of course, the “achta” remains the undisputed star of the house. But regulars are also tempted by other flavors inspired by the Middle East or by the seasonal sorbets on offer.
In a city where ice cream shops number in the dozens, Bachir has managed to stand out thanks to a nearly century-old recipe and an instantly recognizable identity. Simple vanilla ice cream, a few handfuls of pistachios, and a great deal of expertise: sometimes, that’s all it takes to become a Parisian institution.
📍Bachir – 7 Tardieu Street, 75018 and 58 Rambuteau Street, 75004
