Passion and tradition in Murciano
DU PAIN ET DES IDÉES
If there is only time for one boulangerie, this should be the one. Located five minutes from Place de République, Monsieur Vasseur, the owner and head baker, changed the course of his career and left the fashion industry to dedicate himself body and soul to bread. Vasseur's late calling has been offset by his willingness to pursue excellence. Their Pain des Amis (friends bread) is very popular and there are those who cross the city just to buy it. With a rectangular shape and a very recognizable slightly smoky aroma, it is bought by weight, from a quarter of a kilo . In addition, they also offer delicious viennoiserie, such as their croissants or their celebrated pistachio shells. As you wait in the more than likely queue, it's worth looking up at the ceiling and seeing the painted glass art, original to the late 19th century just like the building itself. Open only from Monday to Friday.
Address: 34 Rue Yves Toudic, 75010 Paris
Du Pain et Des Idées: If there is only time for one boulangerie, this should be the one.
PAIN PAIN
Best baguette tradition in Paris in 2012, Sébastien Mauvieux's production remains among the best in the city . This bakery, which Sébastien opened with his wife Sandra in early 2015 , is a modern and very bright space where, in addition to excellent bread, they also offer the great French classics, such as brioches, croissants or pains au chocolat and beautiful pastry proposals in which you can see Sébastien's mastery of his trade. If recommendations are sought, sometimes you can even ask him directly as it is not uncommon to see him behind the counter putting up his perfect creations . Pain Pain is a perfect breakfast or snack stop on the way to Sacre Coeur Basilica as they also have coffee, fresh juices and homemade sandwiches.
Address: 88 Rue des Martyrs, 75018 Paris
PAIN PAIN
MURCIAN
With more than a century of history - it opened its doors in 1909 - the kosher pastry bakery Murcian specializes in traditional Jewish delicacies and is predictably located in Le Marais. Joseph Murciano trained at the Café Nava in Jerusalem before returning to Paris, where he took over the reins of this bakery in 1973. Currently the business is still in the hands of the Murciano family . The counter is a delight and they are the Poppy Seed Scones and Braided Challah Bread the ones you can't miss. If there is room for a sweet, the apple strudel does not disappoint.
Address: 16 Rue des Rosiers, 75004 Paris
Murcian
MAISON LANDEMAINE
Rodolphe Landemaine he is one of the most talented bakers in town. In the bakeries he defends together with his wife, Yoshimi Ishikawa , the principles that one day led him to train in the trade: apply that French know-how to high-quality and seasonal products. Formed with people of the stature of Pierre Hermé or Paul Bocuse himself, Landemaine guarantees that in his bakeries all the breads are made with natural fermentations that can take up to twenty-four hours. The house bread bears the name of the bakery in which it is found and is a loaf with high hydration and a delicious tart aftertaste.
Address: 26 Rue des Martyrs, 75009 Paris
Let yourself be carried away by the creativity of Landemaine
ERIC KAYSER
His multiple establishments may make more than one doubtfully raise an eyebrow, but there is no reason, Kayser's bread is of great quality . All the bread sold in each store is baked on the premises and also they boast of using liquid yeast . The Monge baguette -Named in honor of the street in Paris where Monsieur Kayser opened his first establishment in 1996- is the most representative of the house, but the types of bread vary depending on the establishment and the country in which it is located , since in addition to all over France, Kayser is present in twenty-two countries. In some of his bakeries he has a 'gluten-free corner', like in his first bakery, the one on rue de Monge.
Address: 14 Rue Monge, 75005 Paris
Maison Eric Kayser - Artisan Boulanger
I FREED
This bakery, which has been open for three years, he knew how to win over his clientele in the alternative 10 arrondissement thanks to the good work of the co-owner and visible face of the project, Benoît Castel . His most celebrated bread is the Pain de Coin, highly hydrated and with hints of honey. Castel created it seeking to offer a unique bread with personality. Also, from the moment you enter it is difficult to take your eyes off the white marble counter full of delicate cakes . And it is that Castel's professional career includes having worked under the orders of the chef with three Michelin stars Hélène Darroze, or as head pastry chef of the legendary Grand Épicerie. It is worth trying their lemon cookies or their tartlets with seasonal fruits. They have another bakery on 18e.
Address: 39 Rue des Vinaigriers, 75010 Paris
I freed
POÎLANE
One of the bakeries that boasts the most tradition in Paris, the loaves of Poîlane They are recognizable because they all have a P® on their front . With a history dating back to the 1930s, Poîlane has always opted for sourdough bread and continues to make its bread in a wood-fired oven. Their loaves have a dark, crispy crust and are made with traditional ingredients: wheat flour, bread and salt. In addition to maintaining its most historic bakery -it was the first- in Saint-Germain-des-Pres , they have another two in Paris, as well as in London and Belgium. In Poîlane they also sell homemade biscuits and preserves such as jams and preserves.
Address: 8 Rue du Cherche-Midi, 75006 Paris
With P for Poîlane
LE GRENIER À PAIN
Founded by Michel Galloyer, the first Le Grenier a Pain it opened in the 13th arrondissement of Paris in 1998. Today it is a global group with bakeries all over France and even in other countries. His commitment is to grow as a company and maintain the traditional values of the bread made with care and time and at the moment they are getting it. Your baguette is spectacular –Djibril Bodian won first prize for the Montmartre bakery in the contest for the best baguette in Paris in 2010 and repeated in 2015-.
Address: 38 Rue des Abbesses, 75018 Paris
Time and pampering at Le Grenier à Pain
LE CHAMBELLAND
This is the only gluten-free bakery in Paris that exclusively uses flour ground by themselves to guarantee that all its production is truly gluten-free. The founders of Chambelland are Nathaniel Doboin and Thomas Teffri-Chambelland and their mill is located in Provence, in the south of France, close to the farmers from whom they buy their raw material. This bakery offers delicacies that seek to conquer all kinds of palates and not just celiacs. In addition to bread made from rice or buckwheat flour with its characteristic rectangular shape -with options with fruit and seeds-, in Chambelland they also have focaccias, cakes, muffins, cereal bars and tarts.
Address: 14 rue Ternaux, 75011 Paris
The only gluten-free bakery in Paris
THE MOULIN DE LA VIERGE
This bakery was one of the first to opt for organic products , giving the raw material the importance it deserves in the final result, back in the seventies . Founded by Basile Kamir, a music journalist who learned the trade in a self-taught way to prevent the collapse of the store in which he until then sold imported records, in The Moulin de la Vierge In addition to the artisan bread, you have to try the pain aux raisins. The most emblematic bakery is in Montparnasse , in the Art Nouveau style, has been declared a historical monument and there is the oldest active wood oven in Paris , dating from 1907.
Address: 105 rue Vercingétorix – 75014 Paris
The Moulin de la Vierge