Passing it on
A craft handed from one pair of hands to the next since 1987, from our grandparents to today’s apprentices.
the bakery
A family story since 1987
Three generations, a mother starter fed every single day, and one address: 12 rue des Moulins, where the oven never really goes cold.
Archive photo — the shop in 1987
our story
From the first mixer to the starter of today
In 1987, our grandparents opened the shop on rue des Moulins with an oven, a mixer and the will to do things properly. The neighbourhood quickly grew attached to the smell of warm bread drifting out at dawn.
In 1998 a sixteen-year-old apprentice pushed the door open: Thomas Dubois. Twenty years later he is a master baker, watching over the mother starter like a member of the family. In 2015 Sophie Martin, trained with the Compagnons du Devoir, joined and gave the pastry side its signature: seasonal fruit, light mousses, and nothing that is not made here.
The bakery has changed hands but never direction: everything is mixed, laminated and baked on site, at the pace of the batches.
batch after batch
The dates that shaped the bakery
- 1987
The first bakehouse
Our grandparents light the oven on rue des Moulins and load their first baguettes.
- 1998
An apprentice called Thomas
Thomas Dubois pushes the door open as an apprentice. He never really closes it again.
- 2010
The bakehouse is rebuilt
A new deck oven, a slow mixer, a retarding chamber: the tools change, the gestures do not.
- 2015
Sophie arrives
Sophie Martin, trained with the Compagnons du Devoir, takes charge of the pastry kitchen.
- Today
The bakery carries on
The mother starter is more than twenty years old, the window changes with the seasons, and the neighbourhood is still hungry.
what holds us together
Three values, one bakehouse
Standards
Natural starter, AOP butter, stone-ground flours: time and good ingredients, with no shortcuts and nothing frozen.
Neighbourhood
A shop on rue des Moulins, for the neighbours, the regulars, and anyone who wanders in by chance.
behind the counter
The people who make this bakery
Two makers in the bakehouse, a team at the counter, and the same pleasure in looking after you.
Thomas Dubois
Master bakerArrived as an apprentice in 1998, now master baker and keeper of the starter. He mixes every night and bakes the tradition four times a day.
Their stories from the bakehouse →Sophie Martin
Head pastry chefTrained with the Compagnons du Devoir, head pastry chef here since 2015. Her entremets follow the orchards, never the calendar.
Their stories from the bakehouse →And the whole counter team
Welcome & shopThe people who advise you, slide the still-warm loaf into the bag, and know the regulars\u2019 order before they have said a word.
Want to see (and taste) more?
Find out how we work the starter and the lamination, or simply drop by the bakehouse to say hello.
come and see us
The rest of the story is written at the counter
The bakehouse is open Tuesday to Sunday. Push the door, or order the centrepiece for your next celebration.