LA FILLE DU BOULANGER
Anaïs Ramond took over from the Connan. This young woman, a graduate of the Essec and a senior executive in a large bank, merchant the bread well because her father Francis practiced the profession of commerce for groups of flour and then sold bread in organic salons. This "baker girl" decides to change his life and pass a CAP of bakery. She leads her father in the adventure of rue des Batignolles. It completely restores the shop, opens it up to the maximum and makes the space more modern and brighter. The breads are made largely with organic flour and the range is wide. Some are gluten-free for allergic people (spelt and buckwheat-rice mixture). Guests can taste breads or cakes of the day at the Bread Bar, a concept to which the young Anaïs is particularly keen to make known the specialities of the house, such as the baguette stick or the Beaujolais bread. It also organizes theme tastings and workshops. For the rest, pastries are very good, original pastries and sandwiches made on demand. The pastry chef also creates chocolates like an IPhone in black sesame chocolate tablet. Creativity adds to the efficiency and service of the young, always smiling young sellers.
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