An artisan bakery in the Marais, turning organic grain and French butter into breads and viennoiserie the way our grandmothers did — slowly, by hand, every single morning.
The selection changes as the seasons turn. This is what's coming out of the oven today.
House Favorite Wild yeast, 24-hour cold ferment, blistered crust.
Bestseller Flaky layers, frangipane filling, toasted almonds.
Seasonal Slow proofed, Sicilian olives, fresh rosemary, sea salt.
Two batons of 70% Valrhona dark chocolate, buttery dough.
New Free-form tart, cinnamon-spiced apples, oat streusel.
Whole loaves available to order — call ahead or DM us.
We open early and we sell out. The best selection arrives before 9 AM — especially on weekends.
Whole loaves for the weekend, a special cake, or anything in between.