Recipes
Why our baguette sings (and how to hear it)
That crackle when it cools? It has a name — and a reason.
keep reading →Boulangerie — Pâtisserie · est. 1987
— baked before the city wakes —
Croissant
still warm, obviously
🥐
Three-day laminated croissants, sourdough on a 39-year-old starter — from our ovens at Rue des Fours, every single morning.
First bake — out at 6:40
Tue – Sun — 7:00 → 18:00
Sold out? — usually by 4pm
La vitrine
What the glass case holds today.
Small batches, no warmers, no day-olds. When it's gone, the shelf stays honest until tomorrow's 4:30.
4.20 €
Croissant au Beurre
84% AOP butter, laminated over three days. Shatters exactly the way it should.
6.80 €
Pain au Levain
36-hour cold ferment on our 1987 starter. Dark bake, singing crust.
7.50 €
L'Opéra du Matin
Seven whisper-thin layers of coffee, almond and dark chocolate.
6.90 €
Tarte aux Baies
Wild berries under a hand-cut lattice, sablé breton base.
3.60 €
Le Cookie Noir
Burnt-butter dough, 70% Valrhona chunks, sea salt finish.
5.40 €
Petit Chou Chantilly
Craquelin choux, vanilla-bean chantilly, cocoa crumb.
Since 4:30 AM
A morning, every morning.
4:30
Le levain wakes
The 1987 starter gets its feed. The kitchen smells like orchard.
oldest employee ✳5:15
Shaping hours
Sixty loaves hand-shaped, croissants get their final fold.
no machines here6:40
First bake out
Deck ovens open. The street outside starts to slow down.
the good smell7:00
Doors open
Regulars first. The espresso machine is already argued with.
bonjour, madame Roy
baked 40 min ago
T65 flour, Vexin mill
The craft
Four ingredients. Zero shortcuts.
- Flour that has a name. Stone-milled T65 & T80 from a single mill we visit every harvest.
- Butter with a passport. 84% AOP Charentes-Poitou — laminated cold, never rushed.
- Time as an ingredient. 36-hour ferments. Flavour you cannot fake with yeast.
- Nothing else. No mixes, no margarine, no freezer truck at dawn. Ever.
0pastries in the case daily
4:30first oven, every day
0ysame sourdough starter
100%beurre AOP — no exceptions
Journal
Notes from the bench.
In the shop
Sunday brunch table is back — first seating 9:00
Waffles, œufs, and the pastry board. Eight seats, no reservations.
keep reading →
Coffee
Our new roaster is 400 metres away
Meet the neighbours pulling shots on our counter this season.
keep reading →Visitez-nous
The corner that smells like morning.
14 Rue des Fours. Look for the queue — it moves fast, we promise.
| Tuesday — Friday | 7:00 — 18:00 |
| Saturday — Sunday | 7:30 — 16:00 |
| Monday | le repos du four |
