The best bakeries Ile-De-France

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.

This master artisan baker, compagnon boulanger du devoir, has been offering his breads, from the most traditional to the most original, for over 12 years. Choose from seed, cereal and fruit breads... You'll also be able to enjoy a variety of pastries and viennoiseries. It's worth noting that the breads and other delicacies are made using organic flours and other local products sourced directly from local artisans. The staff are friendly, and sometimes you have to queue.

Conveniently located in Fontainebleau, the Le Goût du Pain bakery has everything to please bread and pastry lovers. Everything is made on the premises, using top-quality, organic ingredients. Every day, a wide choice of filled sandwiches, white and wholemeal breads, baguettes and viennoiseries straight from the oven. It smells good even on the street, the staff are friendly and welcoming, and there's no shortage of taste. You can also take away a hot coffee!

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 principle is warm and friendly, so necessarily a family strand. We taste a large common table, as if you were in the dining room of a welcoming grandmother. We choose from pains breads, spelt and others - to make toast with milk jam, mirabelles, raspberries… We are tempted by croissants and chocolate breads, grapes, whose golden finish is so lovely for the small - and the big - greedy. The chocolate is creamy, the teas are different enough to give the sensation of a real choice, and the coffee is good, which is not a trivial matter! A nice setting overall for a baby, who will probably not be the only one of its generation…

Rodolphe Landemaine continues to make progress in the world of baking. He has 7 bakeries in Paris and a Levain d'antan school in Japan, as his wife, Yoshimi Ishikawa, is a Japanese baker. We're in a traditional bakery where the smell of warm bread reaches the sidewalk, like an invitation to visit and taste. The store has preserved this appetizing side with breads like Pain d'antan, with its tangy taste, dense crumb and thick, caramelized crust. Made with a more acidic natural sourdough, it keeps for several days. Another star: Pain Maison, which bears the name of each store (Pain Roquette, Pain Martyrs, etc.), cut up in an anarchic fashion. These breads sit side by side with viennoiseries that you can't just stare at, as the pains au chocolat and apple turnovers are well-stocked. The pastries are in tune with the season: the strawberry tart is a thick, crisp Breton shortbread with a vanilla mousseline and fresh gariguette strawberries. Raspberry fans will love the Velours craquant, made with a macaroon cookie, a light vanilla cream and the finest fresh raspberries. The quality of our products is based on three principles, implemented on a daily basis: using the best raw materials, respecting the natural rhythm of the seasons to select the best products, and applying the traditional know-how handed down by our elders to produce 100% homemade products.

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!

The Gerbe is a bakery that is one of the best establishments of this type in Saint-Germain-en-Laye. The Rétrodor is the trademark of the bakery, a traditional wand whose reputation is no longer to be done.

Opened in September 2008, this bakery offers quality breads, pastries and pastries. Home-made achievements that smell the know-how of yesteryear. Artisanal recipes that also leave room for originality and innovation.

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.

It is a bakery that does not always, especially on Sunday where it has the good idea of not closing the day. The cakes are delicious and taste the sweetness of pistachio. But other cakes are equally successful for birthdays, various celebrations or the simple pleasure of a good dinner. The choice is very varied, the service runs there, there is nothing to criticize if the ice is also equal to the general taste as a baker and baker. A bakery to go in loop.

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.

Since 2021, "Les Délices de Bois-le-Roi" has been delighting the Brolles district on Place de la Gare. People flock there for its crusty baguettes, but not only. The young, friendly and energetic owners also offer a fine selection of organic breads, home-made pastries (vanilla choux, strawberry, tarts, nuns...) and drinks: coffee, tea and squeezed orange juice. All to take away or enjoy on the premises. A smart deal!

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.