The best bakeries Paris

Christophe Vasseur is an adorable boy, cheerful, passionate and talented. Commercial in fashion, he left behind everything to get a CAP in bakery and realise his dream. His ancient style shop is decorated with coasters, rustic ceiling drawings that dates as far as the year 1889 and the tables are decorated with ancient copper moulds. It is lovely and it perfectly corresponds to the spirit of the boss: tradition in modernity. He researched ancient recipes and adapted them to today's style. All breads are baked on stone, as in the past, this is what gives them the flat bottom and the thick crust which guarantees excellent preservation. He invented gastro bread like the Rabelais for foie gras, apple Pagnol for Vacherin. His «Pain des Amis» is a very flat bread, very crusted, the apple turnover is topped with apple and no compote, and as for its brioche with orange blossom, it is inspired by a recipe from North Africa. He thinks of stopping the French loaves so as to make only bread made from ancient and rare flour.

Is it because of the elegant grey color of the front or because of the name - Antoine - written in large letters above the window, in any case, this bakery-pastry shop immediately caught our eye and titillated our curiosity. The welcome is smiling, and the breads are of high quality, as are the pastries (seasonal fruit pies, chocolate cakes, lightnings...). For lunch, the house offers different options for a quick lunch at the office. A selection of gourmet products are also on sale: La Gosse lemonades, Bovetti spreads, Patrick Fonte nectars…

In this Japanese district of Paris, this Franco-Japanese bakery belongs to the owner of the restaurant Aki at 11 on the same street, hence its name. There are pastries, cakes and French breads, but the interest is to come and buy Japanese products. Among the cakes: matcha (green tea) and azuki (red bean) pies, matcha flash, etc. For lunch salads or bentos: breaded pork, chicken, takoyaki, yakisoba (fried noodles), etc. The sandwich made of Japanese sandwich bread, breaded pork (tonkatsu) and raw vegetables with a touch of mayonnaise is really delicious. A gourmet address that is out of the ordinary.

The poppy is the emblem of this lovely boutique because it is a flower that grows in the untreated wheat fields… The bakers who work in baker have chosen authenticity and quality. The Picolla wand is a hand-shaped, twisted and farinée wand. The Queen is non-farinée whose alvéolée is appreciated by all. Flour makes the stick more crispy in mouth. On the map of natural leaven, des breads apple-cannelle, apple-cranberries or orange zest and for the little creux in the afternoon a chocolate or goat baguettine. Sylvie'the boss'offers a large selection of cookies from yesteryear: madeleines nature or chocolate, financial financiers or chocolate or seasonal fruit, cookies, cinnamon cakes, Breton cakes, cakes, marbled, four-quarters. For the small and also the big, Poppy proposes a range of tart candies to the old: purple, lemon, orange, without forgetting soundtrack, malabar, carambar of yesteryear. As for pies, they vary according to the seasons and they are delicious. Toast, salty pies, quiches, soups, salads, hamburgers, omelettes, pizzas and pancakes can also be found. The brunch is made of organic eggs, the bread of the hamburger is house and the ground meat comes from the butchery Gaudin on the rue des Abbesses, yaourts are provided by the Beillevaire cheese factory, the fresh fruit salad and the compote are made home.

Lionel Poilâne's daughter, Apollonia, has taken up the torch and continues her father's work. In the main store, rue du Cherche-Midi, the whole range of the house is within reach. At the front of the line is the famous classic Poilâne bread, made from stone-ground wheat flour, sea salt and natural leaven. Next to it, rye, walnut or corn cob, rye with raisins, sandwich bread and peppered bread. Viennese pastries, apple pies and especially Punitions (small shortbread) are a pleasant way to fill a small hunger.

In addition to its tea room in the Luxembourg Museum, Angelina is also present on the left bank in the lively rue du Bac, one of the gourmet arteries of the 7th arrondissement. The shop is all in white, Belle Epoque style revisited. Beware, unlike the other establishments of this unavoidable institution of the Parisian sweet landscape, it is not a tea room where you can taste its specialties, always so sublime. The macaroons and the famous Mont-Blanc take pride of place, alongside other classics such as the millefeuille and the fig tart (in September-October). Fans of the famous hot chocolate will opt for the Choc Africain... with dark chocolate.

An institution in the Marais. The name does not invent as much as it is the real name of the bosses! Everything is good and everything is to be tasted. As we are in the Marais, we sell breads, brioches, meringues (baptized Bistouquettes) and chocolates in the form of zizis (Dont sanded!!) but also exceptional LGBT achievements (see on the website). The showcase is a fully-fledged attraction for both Parisians and tourists, and there are often high-quality, high-quality, high-quality queue.

Olivier Magne, baker for years, professor at the Institut nationale de la Boulangerie Pastisserie and best worker in France, has partnered with Florian, former banker and lover of good bread. They two open in autumn 2016 Flour & O, which offers some excellent breads (stone pie, traditional baguette, campaign bread) as well as beautiful gourmet. Let yourself be tempted by spoons, baker's muffins, or a tubal, delicious cream brioche!

In a classical th century decor, Ladurée installed his Marquis. Shades of grey, beige and white, awakened by silver and steel, dominate. The walls are lined with an infinity of Bordeaux leaves, the ceiling is punctuated with plush stucco adorned with Murano chandeliers. A beautiful Carrara marble counter is held in front of a large library. On the other hand, the soil carried out in a grey concrete is more modern. There are many different shapes of the Marquis and Marie-Antoinette appears in different shapes… in this new setting, the chocolate and pastries of the Marquis fly the star. The gourmands can register for the Chocolate Workshops.

The Salatim team certainly sees life in color. After the yellow of this friendly Israeli canteen and the pink of Maafim, its other restaurant, it has chosen orange for the façade of its Boulangerie du Sentier. These are "standard" colors, accompanied here by a 1970s motif. The fundamentals of this bakery? 100% homemade, slow, natural fermentation and reduced salt and gluten content. On the shelves, breads of course, as well as Jewish and Levantine specialties: hallah, rugelachs and babkas.

Archibald didn't choose the busiest area to set up in the ^15th arrondissement - there are already outlets in the^5th, ^16th and ^17th arrondissements. This organic bakery has set up shop near the Vaugirard library. But that doesn't detract from the quality of the breads, described as "natural and bold". Bold and unmistakably natural, using only additive-free organic flours, water, salt and natural sourdough. The range is varied: from Petit épeautre to Parisien, including a surprisingly compact Riz sarrasin.

Merouan Bounekraf has a sense of humor. We had already noticed it by watching season 10 of "Top Chef" where he was one of the candidates. You can see it again when you list the creations he offers to the customers of his bakery-pastry shop: the "Haut comme 33 pommes" and "Framboyante" tarts, the "Blackguette" (a traditional baguette with malt flour smoked with beech wood), the "Avocat commis d'office" tartine, just to name a few. But the list is long. Humor, but also and above all talent!

It's a concept we really like, and for lots of good reasons! Because Demain is an anti-gaspi bakery: who hasn't wondered about the waste represented by the mountains of breads and pastries thrown away because they haven't been sold? Here, every evening, 4 Parisian bakeries supply us with unsold products from the same day, which will be sold in the rue Saint-Maur boutique the following day. The result: products that have of course kept their flavor, but generally lost half their price!

Sébastien Mauvieux won the prize of the best baguette of the city of Paris in 2012. In this area, which is rich in shopping, it is a piece of cardboard with locals and tourists who appreciate their favourite friends, corn bread or flan like that of our grandmothers…

Before, working in the banking sector, they evolved in the world of "wheat"; today, "for the love of flour", Jérôme and Claire Bails, brother and sister, are happy bakers. In their dapper store with its elegant blue facade, they offer organic breads with natural leavening - with the exception of their traditional baguette with Label Rouge flour - each one as tempting as the next: tourte de meule, Petit épeautre, Fondant (a mixture of small and large spelt, rye leavening and honey)... The range of pastries is just as appealing

Here we love the Aveyron and we shout it loud and clear. Au Pain d'Antan works the old-fashioned way and bakes everything in an oven more than a hundred years old. Among its specialities, spelt bread and fouace - not always easy to find in Paris - delight connoisseurs. Some special breads, such as country rye, come in large balls of 4 pounds - as in the old days - or in mini balls. We also frequent the Pain d'Antan for its very good pastries, its Aveyronnais brioches, its prune rissole and its spit cake.

Claire Damon has worked in some of the finest Parisian palaces: Ladurée, Plaza Athénée... This pastry chef, whose grandparents grew strawberries in Saint-Geniez-d'Olt, nevertheless cites her Auvergne roots and vacations in Aveyron to explain the very natural imprint that characterizes her work. In his store on rue du Bac, as in the one on boulevard Pasteur, his creations - breads with a taste for the authentic and pastries as delicious as they are evocative - are hymns to nature.

In the rankings of the best Parisian bakeries, Bo & Mie is almost always at the top. Its bread is made according to the rules of the art, with natural leaven, that's what makes the difference. There is no trace of additives here. The fermentation is slow, in particular to develop the aromas. The same quality philosophy applies to the pastries and cakes, made with little sugar. Since the opening of this first shop, the brand has developed with two other points of sale in the capital (Marais and Louvre).

An institution in the Marais. The name is not invented and it is the real name of the bosses! Since we are in the Marais, we are selling breads, brioches, meringues and chocolates in the form of zizis but also exceptional LGBT achievements - see on the website.

" Eating on the thumb ", this is the argument that decided the street bakery next door to offer a sandwich and sale to take to all those who have a small trough at the SORTIR or the bars in the neighborhood. Besides a deposit of bread, there will be all sandwiches - even Swedes - proposed St. Croix Street, with quiches, pizzas - to warm on site - pies, lightning, nit, Chantilly, cookies and brownie, ready-to-take salads, full menu - salad, dessert and drink, as well as waffles, ice creams, to be tasted on the spot. there are several stools. You can even take a coffee or a chocolate.