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Michel Galloyer, a pastry craftsman in Angers, landed in Paris by launching Le Grenier à Pain, Avenue d'Italia. Since he opened many shops in the Capital, the Paris region and the province. Beware! it is not a chain because every bakery is independent, which sometimes explains the differences in quality and reception, but there is a concept: a frame of yesteryear with ground terracotta, furniture collected in sales and sometimes even some old cast iron stoves. Then a cooking at any time before the customers and, as in restaurants, there is "the bread of the day". The big boss is first a pastry maker, it also offers semi-dry cakes, pastries and cakes often inspired by old recipes that have been brought to light. Addresses on the website.

The former companion of the Tour de France, born in Haute-Saone, became a bakery champion with over 20 shops, 7 of which were abroad - the first was opened in Tokyo in 2001, where he was elected best baker of the year 2003! - This man has a thousand ideas under his hat, and he is constantly looking for innovative processes to create new breads for all tastes of the world. He invents every month new breads as a result of the seasons and his travels. The tray, a large bread of 1,8 kg based on flour flour and Au salt, keeps in a linen for one week. On the other hand, the breads are much better than the pastries, a little expensive. Addresses on the website.

Maison Thielen is a delicatessen specializing in charcuterie. Visitors can make their purchases in-store.