Our Daily Menu
Every loaf is hand-shaped, naturally leavened, and baked at dawn with organic French flour.
Naturally leavened for 24 to 36 hours, baked fresh every morning.
Baked in small batches dailyPain de Campagne
— Country SourdoughOrganic stoneground flour, dark rye, wild starter, sea salt
Mild tang, open crumb, deep golden crust
Whole Spelt Levain
— Grand ÉpeautreAncient spelt, levain culture, mineral water, sea salt
Nutty aroma with a soft, tender crumb
Walnut & Fig Batard
— Bâtard Noix & FiguesOrganic wheat, walnuts, dried figs, sourdough
Natural sweetness balanced by toasted walnut
Dark Rye Loaf
— Tourte de SeigleOrganic whole rye, sourdough culture, spring water
Malty depth with a caramel finish, keeps up to 6 days
Ordering for a celebration or event?
We prepare special orders with 48 hours notice for local collection.
Traditional French bakes, made by hand every day
From buttery croissants to crusty baguettes, every loaf follows the classic French method.
Our croissants are laminated by hand and rested overnight
Each croissant is folded with cold French butter over many layers, then rested slowly so the dough rises evenly. The result is a crisp, golden shell and a soft, airy inside.
- Made with cultured French butter, never margarine
- Laminated by hand in small batches each morning
- Baked fresh throughout the day in our stone oven

Baguettes with a crackling crust and an open honeycomb crumb
We mix stone-ground French flour with water, salt, and a natural levain. A long, cool fermentation builds the flavor and gives the bread its crackling crust and airy crumb.
- Traditional recipe with French flour and natural levain
- Long, slow fermentation for deeper flavor
- Baked on the stone hearth for a crisp, even crust

Two promises in every loaf
We stand behind every bake with fresh daily production and ingredients we trust.
Baked fresh every morning
Our bakers start before dawn, so the croissants, pain au chocolat, and baguettes are ready when you arrive.
Made with quality ingredients
We use French butter, stone-ground flour, and natural levain. If something is not right, we will make it again for you.
Fresh From the Oven, All Morning
Our baking schedule runs from first light until the last batch, so you can always find warm bread and pastries.
Baguettes Hit the Oven
Our day starts before sunrise. The first baguettes and country loaves go into the oven while the street is still quiet.
Croissants and Pain au Chocolat
Butter-laminated croissants and pain au chocolat come out of the oven in golden rows, ready for the morning crowd.
Second Round of Bread
A new batch of loaves and pastries is baked to keep the shelves full through the late morning.
Final Batch of the Morning
Our last bake of the morning brings out the final loaves and pastries, so every visitor finds something warm.
Come Early for the Best Selection
The first batch sells out quickly. Visit in the morning for the widest choice.
Our Bakery
Opening Hours
Mon – Sat: 7am – 7pm
Sunday: 8am – 5pm
Fresh bread leaves the oven every morning from 7am.
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Baked fresh in Paris, every day.