Best seller Fleur de Blé croissant
€1.6027 layers of lamination with AOP butter, folded by hand. Crisp outside, a cloud inside.
Reserve in store →Artisan bakery & pâtisserie
Good things, made by hand, every morning
Naturally leavened breads, laminated viennoiserie made with AOP butter and seasonal pastries, shaped in our own bakehouse since 1987. No compromise, nothing frozen, no exceptions.
38
years of baking
100 %
natural sourdough
24
seasonal creations
Local flours
stone-ground near Paris
stone-ground near Paris
in the window this week
Our signature creations
Three crafts, three gestures: lamination, sourdough and the entremets. Every piece is shaped the day before and baked at dawn.
Best seller 
48 h sourdough Stone-milled loaf
€6.80T110 flour ground on stone, 48 hours of slow fermentation. A thick crust, and a crumb that perfumes the kitchen.
Reserve in store →
In season Strawberry and verbena entremets
€5.90A light mousse of garden verbena, a heart of gariguette strawberries, almond sponge. Until the end of August.
Reserve in store →
our craft
Time is our first ingredient
Our breads ferment for 48 hours on a natural starter, with no added yeast. The lamination is done by hand with Charentes-Poitou AOP butter, and our fruit comes from orchards nearby, at the pace of the seasons.
48 h fermentation
mother starter fed every day
mother starter fed every day
AOP butter
Charentes-Poitou, nothing else
Charentes-Poitou, nothing else
Farm flours
stone-ground, short supply chains
stone-ground, short supply chains
Seasonal fruit
orchards around Paris
orchards around Paris
on the counter every day
On the counter right now
Tradition baguette €1.30
Baked four times a day
Pain au chocolat €1.70
Single-origin 64 % chocolate
Vanilla flan €4.20
Madagascan vanilla pods
Apricot turnover €3.10
Honey-roasted apricots
The menu changes with the seasons — find everything we bake on the full menu.
cakes made to order
Request a quote A birthday, a wedding, or simply a craving?
Hand us your big occasions: bespoke entremets, tiered cakes and celebration brioches, made to order with 72 hours notice.
the bakehouse journal
Our latest stories
Recipes, behind the scenes and good advice, told between two batches.
Strawberry and verbena: the summer entremets
Where the gariguette strawberry from nearby orchards meets verbena from the garden: the story of our seasonal entremets, on the counter until the end of August.
Pairing bread and cheese without getting it wrong
Stone-milled loaf with strong cheeses, walnut bread with fresh goat's cheese: three pairings that work every time, and why.
How to store sourdough bread
A well-kept sourdough loaf stays delicious for a whole week. A baker's tips for keeping crust and crumb at their best.
we are expecting you
Come and see us at the bakehouse
12 rue des Moulins, 75002 Paris
Métro Sentier — a step from the Grands Boulevards
Métro Sentier — a step from the Grands Boulevards
Tue – Sat: 7:00 am – 7:30 pm
Sunday: 7:00 am – 1:00 pm · Monday: Closed
Sunday: 7:00 am – 1:00 pm · Monday: Closed
+33 1 42 36 18 27
Order by phone or at the counter
Order by phone or at the counter
“Best croissant in the neighbourhood” — Lea