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The sweet course as a destination: gelato and ice cream, cakes and patisserie, chocolate, and the dessert bars where pudding is the whole point. Bread and the morning are next door, in Bakeries.
The macarons that made the pastry chef famous, in one small Belgravia room.
Cakes & patisserieChocolate
Herme treats a macaron as a composition rather than a flavour: Ispahan is rose, lychee and raspberry, Mogador is milk chocolate and passion fruit, and the whole career rests on the idea that pastry deserves the seriousness cooking gets. The London shop is mostly a counter - macarons by the box, chocolates, and a few of the cakes.
The shop does not publish its opening hours.
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Data is compiled from public sources including OpenStreetMap, under the ODbL. Hours change often, so check before making a journey.