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The rue des Des keeps making the buzz. It's the place to be. Benoît Castel understood that. This pastry chef, owner of Josephine Bakery, put his baker in a shop that looks more like a loft than a very classic bakery except that if you raise the head we admire a mouluré and decorated ceiling. Large glass windows, rough walls and a laboratory entirely open to the public is what the boss wanted. Breads and cakes are almost made in front of the customer and in an artisanal manner. The team uses natural leaven, mixed meal, cereals, everything without additives, which gives bread a real taste of yesteryear. The tradition of tradition is excellent, as is granola bread with whole hazelnut kernels, almond and grape kernels, or the tradition chocolate, which is carried out traditional in addition to cocoa powder and black and white chocolate. Benoît Castel is also distinguished by his creations with sometimes surprising textures. Among the pastries, the famous cream pie and its cheesecake, we loved the fruit of fruit, chocolate madeleines and fluffy pastries.
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